| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 先附 |
| Junsai, Squid Noodles, Ginger, Kinome, Delicious Broth |
| Assorted Delicacies 前菜 |
|
Marinated Seabass with Myoga Ginger and Shiso Seeds, Garnished with Shiso Flower Buds Shrimp Matsukaze-Yaki (Shrimp Meatloaf with Miso Glaze) Sweet-Simmered Ayu (Sweetfish) with Kinome Herb |
| Sashimi Plate 造里 |
|
Nikko Yuba, Bluefin Tuna, Sweet Shrimp Sea Bream with Garnishes, Served with Tosa Soy Sauce |
| Main Dish 強肴 |
| Kirifuri Kogen Beef Roast Beef with Seasonal Vegetables |
| Rice 食事 |
| Simmered Millet and Edamame Beans, Whitebait *If you would like rice, please ask a member of staff. |
| Pickles 香の物 |
| Three Types |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert, Fruits 水菓子 |
|
Almond Pudding with Basil Seeds and Exotic Fruit Sauce Sesame Dumpling Sato Nishiki Cherry |
| ※The food served in the course changes depending on what we have in stock on the day. |
