うなぎ 和食　大穀　新座店

Flower Course

(Appetizers)

Mushrooms marinated in chrysanthemum sauce, sesame tofu, and white sesame dressing with persimmon and pear.

(Sashimi)

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

(Simmered dishes)

Simmered turnip, taro, green beans, and pumpkin gluten

(Main dish)

Eggplant dengaku, lotus root, maple leaf-shaped gluten, shishito peppers, fresh vegetables

(Vinegared dishes)

Chilled bigfin reef squid, jade eggplant, and Manganji 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)