| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| “Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 先附 |
|
Sea cucumber with vinegar dressing, |
| Assorted Appetizers前菜 |
|
Monkfish liver dressing, clam, nanohana greens, lotus root, salmon roe |
| Sashimi Plate 造里 |
| Nikko yuba sashimi, bluefin tuna, sweet shrimp, flounder, assorted garnishes, Tosa soy sauce |
| Main Dish 強肴 |
| Kirifuri Kogen beef sukiyaki, seasonal vegetables, egg |
| Rice 食事 |
|
Maitake mushroom takikomi rice with chicken and fried tofu, mitsuba |
| Pickles 香の物 |
| Three kinds |
| Tomewan 留椀 |
| Red miso soup |
| Dessert, Fruits 水菓子 |
|
Strawberry rare cheesecake with berry sauce |
| ※The food served in the course changes depending on what we have in stock on the day. |
