| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 前八寸 |
| Chilled Seabass, Young Matsutake Mushroom, Salmon Roe, Cherfeuille “Junsai” Watershield , Octopus, Cucumber, Myoga, Vinegar Pumpkin with Sesame, Miso Eggplant Dengaku, River Shrimp, Green Chili Boiled Taro |
| Simmered Dish 椀盛 |
| Grilled Eel, Egg Tofu, Tsuruna, Sudachi, Sansho Leaves |
| Sashimi Plate 造里 |
| “Yuba” Tofu skin, Red Sea Bream, Bluefin Tuna, Squid |
| Main Dish 強肴 |
| Kirifurikogen-beef Roast Beef with Seasonal Vegetables |
| Chilled Bowl 冷し鉢 |
| Simmered “Togan” Wintermelon, Steamed Duck, Young Corn, Okura, Micro Tomato, Italian Parsley |
| Rice 食事 |
| Cooked Rice with Edamame and Taro Stem |
| Pickles 香の物 |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert, Fruits 水菓子 |
| Chestnut “Yokan” Sweet Bean Jelly Creme Brulee Watermelon |
| ※The food served in the course changes depending on what we have in stock on the day. |
