| Aperitif |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer |
| Water Shield & Squid Noodles with Julienned Ginger, Kinome, Umami Dashi |
| Assorted Delicacies |
| Ghost Lantern Salmon Sweet-Simmered Ayu with Japanese Pepper Leaf Conger Eel and Leafy Greens Roll Prawn Matsukaze Style Mixed Seasonal White Fish with Myoga, Shiso Seeds, and Herb Blossoms |
| Sashimi |
| Nikko Sashimi Yuba Bluefin Tuna Sweet Shrimp Kelp-cured Sea Bream Assorted Garnishes, Tosa Soy Sauce |
| Main Dish |
| Kirifurikogen Beef Pottery Grill with Seasonal Vegetables |
| Deep-fried Dish |
| Tempura of Young Sweetfish, Maitake Mushroom, and Corn Green Chili, Grated Red Daikon, Tempura Dipping Broth |
| Rice Meal |
| Steamed Rice with Corn and Broad Beans Whitebait If you prefer plain white rice, please inform our staff. |
| Pickles |
| Tomewan |
| “Akadashi” Red Miso Soup |
| Dessert, Fruits |
| Lemon Sherbet Sesame Dumpling Sato Nishiki Cherry |
| ※The food served in the course changes depending on what we have in stock on the day. |
