うなぎ 和食　大穀　新座店

Monthly Course

(Appetizers)

Mushrooms marinated in chrysanthemum sauce, sesame tofu, persimmon and pear salad with white sesame dressing, golden-grilled threadfin bream, grated yam rabbit, eel rice

(Sashimi)

Bluefin tuna lean meat, striped jack, sea bream, and garnishes, served with homemade Tosa soy sauce.

(Simmered dishes)

Simmered turnip, taro, and green bean gluten

(Main dish)

Narrow-waisted fragrant fried tofu, lotus root, pumpkin, eggplant, shishito peppers

(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)

Monaka (wafer filled with sweet bean paste and vanilla ice cream) made by Daikoku

(Made with Dainagon adzuki beans from Hokkaido)