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KAISEKI Dinner ” 葵 Aoi ” Menu in January

Aperitif
Homemade Fruit Wine
Taste of Nikko Hoshinoyado
”Hikiage Yuba”　 Tofu Skin & Tofu making experience
Appetizer

Monkfish Liver Tofu with Sudachi, Salmon Roe, Scallions, and Citrus Vinegar Sauce
Assorted Delicacies

Soft-Shell Shrimp, Herb-Grilled
Crow Flounder Akebono-Yaki (lightly glazed and grilled), with hajikami ginger
Chilled Simmered Oysters in Natural Jelly
Smoked Duck
Crab and Cheese Tofu
Soup Dish

Clam Broth with Milt
Vine Spinach, Sudachi Citrus, Japanese Pepper Leaf (Kinome)
Sashimi

Nikko Sashimi Tofu Skin, Bluefin Tuna, Sweet Shrimp, Red Snapper, Akagai, 　Assorted Garnishes, Tosa Soy Sauce
Fish Dish

Grilled Lobster with Beurre Blanc Sauce

Main Dish
Tochigi Wagyu Tenderloin and Foie Gras, Pan-seared, Seasonal Vegetables, 　Mustard Sauce

Rice

Grilled Maitake Mushroom Rice Ball Ochazuke
served with arare, wasabi, nori, and Japanese parsley (mitsuba)
If you prefer white rice, please let the staff know.

Pickles
Three Kind Of Pickel
Tomewan　留椀
 
Dessert　水菓子

Soy milk pudding with yuzu jam
Apple yokan 
Benimadonna Japanese Citrus

 
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

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