| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 前八寸 |
| Walnuts Tofu, Salmon Roe, Careful, Chicken Matsukaze Gilled apple Miso Dengaku Chestnut balls Boiled sweet fish with roe , Gingerroot |
| Simmered Dish 椀盛 |
| Sweat Sea Bream, Japanese Mochi with “GINKGO”, Tsuruna, Sudachi, yuzu citrus |
| Sashimi Plate 造里 |
| “Yuba” Tofu skin, Bluefin Tuna, Sweet Shrimp, Raw Whitebait |
| Main Dish 強肴 |
| Kirifuri-kogen Beef Sukiyaki Hotpot with Seasonal Vegetables and Egg |
| Rice 食事 |
| Cooked Rice with Chicken and Taro |
| Pickles 香の物 |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert, Fruits 水菓子 |
| Sweet Potato Brulee Shine Muscat with Kabosu Jelly Pear |
| ※The food served in the course changes depending on what we have in stock on the day. |
