| Aperitif |
|
Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer |
|
Marinated monkfish liver with clam, rapeseed blossoms, lotus root, and salmon roe |
| Sashimi |
|
Nikko yuba sashimi, |
| Main Dish 強肴 |
| Kirifurikogen-beef Pottery Grill with Seasonal Vegetables |
| Deep-fried Dish |
| Assorted Seasonal Tempura |
| Rice Meal |
| Local Koshihikari Rice |
| Pickles |
| Tomewan |
| Akadashi” Red Miso Soup |
| Dessert, Fruits |
|
Strawberry rare cheesecake with berry sauce |
| ※The food served in the course changes depending on what we have in stock on the day. |
