| Aperitif |
| Fruit Wine |
| Taste of Nikko Hoshinoyado |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer |
| Whitebait and wakame seaweed dressed in gentle ginger vinegar, scented with fresh Japanese pepper leaf |
| Assorted Delicacies |
|
Duck and miso terrine (Matsukaze style) |
| Sashimi |
| Nikko Yuba Sashimi, Bluefin Tuna, Sea Bream Sweet Shrimp, With assorted garnishes, Tosa soy sauce |
| Main Dish |
| Kirifuri Highland Beef Roast Beef Served with seasonal vegetables and Japanese-style sauce |
| Simmered Dish |
| Lightly fried monkfish with green chili, lemon, and matcha salt |
| Rice Meal |
| Steamed Rice with Yashio Trout, Ginger, and Mitsuba White rice available upon request |
| 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. |
