うなぎ 和食　大穀　鶴ヶ島店

Flower Course

(Appetizers)

Mushrooms marinated in chrysanthemum sauce, pumpkin and sesame tofu, sweet potato simmered in honey and yam rabbit

(Sashimi)

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

(Simmered dishes)

Braised duck with jibuni (a type of stew), turnip, pumpkin, maple leaf-shaped carrots, and jade eggplant.

(Main dish)

Deep-fried giant grouper, pumpkin and maitake mushroom tempura, Manganji peppers with grated daikon radish.

(Steamed dishes)

Soy milk chawanmushi (steamed egg custard)

(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)