| Aperitif |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer |
|
Vinegared Sea Cucumber |
| Assorted Delicacies |
|
Marinated Shirako (Cod Milt) with Wasabi, Nori Vinegar, Goji Berries |
| Sashimi |
|
Nikko Fresh Yuba |
| Main Dish |
| Rolled Kirifuri Highland Beef with Potato Seasonal Vegetables, Japanese Sauce |
| Simmered Dish |
|
Deep-Fried Monkfish |
| Rice Meal |
|
Steamed Rice with Yashio Trout, Ginger, and Mitsuba |
| Pickles |
| Three types of assorted Japanese Pickles |
| Soup Red miso soup |
| Dessert, Fruits |
|
Strawberry Panna Cotta with Berry Sauce |
| ※The food served in the course changes depending on what we have in stock on the day. |
