| Aperitif |
|
Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer |
|
Mixed Dish with Sea Bass, Myoga Ginger, Shiso Seeds, and Shiso Flower |
| Sashimi |
| Nikko-style sashimi yuba, bluefin tuna, sweet shrimp Kelp-cured sea bream, assorted garnishes, Tosa soy sauce |
| 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 |
|
Almond Pudding with Basil Seeds, |
| ※The food served in the course changes depending on what we have in stock on the day. |
