| Aperitif |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer |
| Chilled vinegared eel with julienned myoga ginger and kinome leaves, served in a tangy sanbaizu dressing |
| Assorted Delicacies |
|
Salmon wrapped with chrysanthemum, served with vinegared miso |
| Soup Dish |
|
Matsutake and Hamo in a Clay Pot, Shrimp, Ginkgo, Mitsuba, Sudachi. |
| shasimi |
| Nikko Sashimi Tofu Skin, Bluefin Tuna, Sweet Shrimp, Red Snapper, Assorted Garnishes, Tosa Soy Sauce. |
| Main Dish |
|
Kirisato Highlands Beef Sukiyaki, Seasonal Vegetables, Egg. |
| Rice Meal |
|
Mixed Mushroom Rice, Fried Tofu, Mitsuba. |
| Pickles |
| Tomewan |
| “Akadashi” Red Miso Soup |
| Dessert, Fruits |
|
Chocolate Pudding with Berry Sauce |
| ※The food served in the course changes depending on what we have in stock on the day. |
