| Aperitif 食前酒 |
|
Seasonal Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 前菜 |
|
Butterbur Bud Simmered in Spicy Soy |
| Sashimi 刺身 |
|
Nikko yuba sashimi |
| Main Dish 台の物 |
|
Kirifuri Highland beef sirloin grilled on a ceramic plate, served with seasonal vegetables |
| Deep-fried Dish 油物 |
| Assorted Seasonal Tempura |
| Rice Meal 御食事 |
|
Tochigi Prefecture–grown Koshihikari rice |
| Pickles 香の物 |
| Tomewan 留椀 |
| Akadashi” Red Miso Soup |
| Dessert, Fruits 水菓子 |
|
Strawberry panna cotta with berry sauce |
| ※The food served in the course changes depending on what we have in stock on the day. |
