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 |
Flatfish marinated in Saikyo miso |
Simmered Dish 椀盛 |
White fish, Plum-flavored Carrot, Bamboo shoots, |
Sashimi Plate 造里 |
“Yuba” Tofu skin, Bluefin Tuna, Raw Whitebait, Shrimp, |
Main Dish 強肴 |
Kirifuri Kogen Beef Roast Beef |
Rice 食事 |
Cooked Rice with Yashiomasu(Salmon fish),Ginger and Japanese Parsley |
Pickles 香の物 |
Tomewan 留椀 |
“Akadashi” Red Miso Soup |
Dessert, Fruits 水菓子 |
Raspberry pudding |
※The food served in the course changes depending on what we have in stock on the day. |