| Aperitif 食前酒 |
| Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 先附 |
|
Grilled Monkfish Liver with Green Onion Miso |
| Assorted Appetizers前菜 |
|
Monkfish Liver with Vinegar |
| Sashimi Plate 造里 |
| Nikko Fresh Yuba Bluefin Tuna Red Sea Bream Sweet Shrimp Garnishes, Tosa Soy Sauce |
| Main Dish 強肴 |
| Rolled Kirifuri Highland Beef with Potato Seasonal Vegetables, Japanese Sauce |
| Rice 食事 |
|
Steamed Rice with Yashio Trout, Ginger, and Mitsuba |
| Pickles 香の物 |
| Three types of assorted Japanese Pickles |
| Soup 留椀 |
| Red miso soup |
| Dessert, Fruits 水菓子 |
|
Strawberry Panna Cotta with Berry Sauce |
| ※The food served in the course changes depending on what we have in stock on the day. |
