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KAISEKI Dinner “若菜 Wakana” Menu in October

 

Aperitif
Homemade Fruit Wine
Taste of Nikko Hoshinoyado
“Hikiage Yuba” Tofu Skin & Tofu making experience
Appetizer

Walnut tofu accompanied by goji berries and fresh wasabi,
      delicately garnished with chervil, finished with a refined dashi broth.
Assorted Delicacies

Simmered Nikko Pear (Koshu-style)

Yuba Dengaku with Pickled Ginger
Ginger-simmered Oyster with Japanese Pepper Leaf
Chestnut Shaped in Autumn Burr Style
Yuba (Tofu Skin) with Seaweed Sauce and Goji Berry
Amber Bean Paste
Soup Dish

Matsutake Mushroom and Pike Conger Dobin-mushi

With Shrimp, Ginkgo Nut, Mitsuba Herb, and Sudachi Citrus
shasimi
Nikko Sashimi Yuba with Bluefin Tuna, Sweet Shrimp, and Sea Bream

Garnished with Seasonal Condiments and Served with Tosa Soy Sauce
Main Dish

Kirisato Highlands Beef Sukiyaki, Seasonal Vegetables, Egg.
Rice Meal

Maitake Mushroom Rice with Chicken and Fried Tofu

Garnished with Mitsuba Herb

Please request white rice from the staff if desired.
Pickles
Tomewan
“Akadashi” Red Miso Soup
Dessert, Fruits

Chestnut creme brulee,
black sesame yokan,
Persimmon
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

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