うなぎ 和食　大穀　鶴ヶ島店

Monthly Course

(Appetizers)

Mushrooms marinated in chrysanthemum sauce, pumpkin and sesame tofu, golden-baked sea bream, roasted chestnuts, chrysanthemum turnip,

Ishikawa taro, ginkgo leaf shaped sweet potato, rice stalks, shrimp and ginkgo nut skewers, maple leaf-shaped gluten assortment

(Sashimi)

Bluefin tuna lean meat, striped jack, sea bream, and garnishes, 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.

(pottery)

Black cod pickled in rice lees with grain mirin, figs, lotus root wrapped in persimmon, Manganji peppers, and yam rabbit.

(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)

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

(Made with Dainagon adzuki beans from Hokkaido)