うなぎ 和食　大穀　新座店

Flower Course

(Appetizers)

Summer vegetable jelly, corn tofu, fig and Shine Muscat grape salad with white vinegar dressing.

(Sashimi)

Bluefin tuna lean meat, sea bream, and garnish, served with homemade Tosa soy sauce.

(Simmered dishes)

Simmered winter melon, Japanese pumpkin, and millet gluten

(Main dish)

Eggplant dengaku, edamame, maple-shaped gluten, baby corn, fresh vegetables, lemon dressing

(Chilled bowl)

Chilled bigfin reef squid, jade eggplant, sweet peppers

(meal)

Unaju (eel rice bowl) or Tai Chazuke (sea bream rice soup)

Three kinds of homemade pickles (using carefully selected domestic rice from Daikoku)

(sweetness)

Daikoku's specially made red bean paste and vanilla ice cream (made with Hokkaido-grown Dainagon adzuki beans)