Washoku大穀 鶴ヶ島店

(appetizer)

Chilled summer vegetables, corn gluten and zucchini dengaku, egg and tofu in a fishbowl

(sliced raw fish)

Bluefin tuna and Ehime sea bream boiled in water with my wife's homemade Tosa soy sauce

(Deposit bowl)

Corn and tofu

(Assortment)

Winter melon and black-skinned pumpkin with minced shrimp

(Medium plate)

Grilled sea bass with sake and salt, served with grated daikon radish, eggplant and shiratama

(Vinegared dish)

Bigfin reef squid and cucumber in vinegar

(meal)

Domestic live eel on rice or sea bream chazuke (eel on rice comes with miso soup)

(sweetness)

Homemade red bean paste and red bean ice cream made with Hokkaido Dainagon red beans