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KAISEKI Dinner “若菜 Wakana” Menu in March

 

Aperitif　食前酒
Seasonal Fruit Liqueur
Taste of Nikko Hoshinoyado　宿の味
Hikiage Yuba” Tofu Skin & Tofu making experience
Appetizer　箸染め

Shaka Tofu with Caviar, Wasabi,

Japanese Pepper Leaf, Savory Dashi
Assorted Delicacies　八寸

Butterbur Flower Buds Simmered in Soy Caramel,
Fresh Icefish with Flowering Wasabi and Goji Berries,
Mozuku Seaweed with Vinegar, Firefly Squid, and Udo Shoots.
Duck Simmered with Orange,
Grilled Bamboo Shoots with Kinome (Japanese Pepper Leaf).
Abalone Steamed with Sake.

Bowl-style serving　椀盛
Clam Soup with Ume Somen noodle,

Rapeseed Blossom and Yuzu
Sashimi　刺身
Nikko Yuba Sashimi,
Bluefin Tuna,
Sea Bream

Sweet Shrimp,
served with assorted garnishes and Tosa soy sauce
Main Dish　強肴
Kirifuri Highland Beef Roast Beef

Served with seasonal vegetables and Japanese-style sauce
Rice Meal　御食事
Steamed Rice with Small Clams, Ginger and Mitsuba

*White rice available upon request
Pickles　香の物
Three types of assorted Japanese Pickles
Tomewan　留椀
Red miso soup
Dessert, Fruits　水菓子

Strawberry panna cotta with berry sauce
Sakura mochi (rice cake)
Tochiai strawberry
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

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