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KAISEKI Dinner “若菜 Wakana” Menu in December

 

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

Monkfish Liver Tofu with Sudachi, Salmon Roe, Scallions, and Citrus Vinegar Sauce
Assorted Delicacies

Soft-shell shrimp, herb-roasted
Grilled crow flounder “Akebono-yaki” style, served with pickled ginger shoot (hajikami)
Jellied Simmered Oysters (Oyster Aspic)
Smoked Duck
Crab and Cheese Tofu
Soup Dish

Clam Broth with Milt
Vine Spinach, Sudachi Citrus, Japanese Pepper Leaf (Kinome)
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

Grilled Maitake Mushroom Rice Ball Chazuke
with Rice Crackers (Arare), Wasabi, Nori (Seaweed), and Mitsuba (Japanese Parsley)
Please request white rice from the staff if desired.
Pickles
 
 
Dessert, Fruits

Soy milk pudding with yuzu jam
Apple yokan (apple sweet bean jelly)
Nikkō pear
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

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