| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 前菜 |
| “Junsai” Watershield , Octopus, Cucumber, Myoga, Vinegar Eggplant Dengaku, River Shrimp, Green Chili Boiled Taro |
| Sashimi 造里 |
| “Yuba” Tofu skin, Red Sea Bream, Bluefin Tuna, Squid |
| Main Dish 強肴 |
| Kirifurikogen-beef Pottery Grill |
| Deep-fried Dish 油物 |
| Assorted Seasonal Tempura |
| Rice 食事 |
| Local Koshihikari Rice |
| 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. |
