Washoku大穀 しょうざん上福岡店

(saki)

Nanjing's Surinagashi, likening the autumn night sky

(Appetizers)

Duck with Japanese pepper miso, persimmon and pear with white dressing, chestnut burrs and Tsukimi Maruju sausage, Manganji pepper and chrysanthemum flower salad

(bowl)

Matsutake mushroom earthenware pot

(Sashimi)

Lean tuna, red snapper, flounder, and a complete set of wife dishes with homemade Tosa soy sauce

(simmered dish)

Turnip with shrimp and prawns, prawns, chrysanthemum, and Kikukaan

(Strong dish)

Kagoshima Kuroge Wagyu beef served with seasonal vegetables

(Take over)

Scallop and zucchini broth

(fried food)

Deep-fried tilefish in a pine cone and potato nest

(meal)

Domestic live eel rice bowl or sea bream chazuke with three kinds of homemade pickles (rice is made with carefully selected domestic rice)

(sweetness)

Daikoku's carefully made bean paste and vanilla ice cream monaka (made with Hokkaido Dainagon red beans)