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KAISEKI Dinner ” 葵 Aoi ” Menu in February

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

Three-color hishi tofu with caviar

Kinome (Japanese pepper leaf), spicy miso
Assorted Delicacies

Smoked duck

Whitebait and wakame with ginger vinegar

Mozuku seaweed vinegar with firefly squid and udo

Butterbur buds simmered in sweet soy

Grilled bamboo shoot with kinome

Steamed abalone with sake

Bracken fern
Sashimi

Nikko Sashimi with Yuba

Bluefin Tuna,
Sweet Shrimp,
Red Sea Bream,
Ark Shell Clam

Assorted Garnishes,
Tosa Soy Sauce
Fish Dish

Pan-Seared Ise Lobster

Beurre Blanc Sauce
Main Dish

Pan-seared Tochigi Wagyu beef tenderloin and foie gras

with seasonal vegetables and mustard sauce

Intermediate Dish

Crispy fried monkfish with green chili, sudachi, and green tea salt

Rice
Yashio trout rice with ginger and mitsuba

Pickles
Three type of assorted Japanese Pickles
Tomewan　留椀
Red Miso Soup
Dessert　水菓子

Strawberry panna cotta with berry sauce
Sakura mochi (cherry blossom rice cake)
Tochiai strawberry
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

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