| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 先附 |
| Eel and Cucumber with Myoga and Kinome in Sanbaizu |
| Assorted Delicacies 前菜 |
|
Clear soup with grated yam, water shield, water lotus root, and salmon roe |
| Sashimi Plate 造里 |
| Nikko yuba sashimi, bluefin tuna, and sweet shrimp Sea bream with assorted garnishes and Tosa soy sauce |
| Main Dish 強肴 |
| Kirifuri Kogen Beef Roast Beef with Seasonal Vegetables |
| Rice 食事 |
| Clam rice cooked with ginger and Mitsuba (Japanese parsley) If you prefer plain white rice, please inform our staff. |
| Pickles 香の物 |
| Three Types |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert, Fruits 水菓子 |
|
Orange-Flavored Panna Cotta with Crushed Orange Jelly |
| ※The food served in the course changes depending on what we have in stock on the day. |
