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KAISEKI Dinner ” 葵 Aoi ” Menu in August

Aperitif　食前酒
Homemade Fruit Wine
Taste of Nikko Hoshinoyado　宿の味
”Hikiage Yuba”　 Tofu Skin & Tofu making experience
Appetizer　先附

Chilled vinegared eel with julienned myoga ginger and kinome leaves,
served in a tangy sanbaizu dressing
Assorted Delicacies　前菜 

Salmon chrysanthemum roll with vinegared miso sauce

Grilled duck with mustard glaze

Sea bream dressed with light vinegar

Sesame tofu with spicy miso paste

Clear soup with grated yam, water shield, water lotus root, and salmon roe
Sashimi Plate　造里

Nikko yuba sashimi, bluefin tuna, sweet shrimp, sea bream, and ark shell clam with assorted garnishes and Tosa soy sauce
Fish dish　魚料理

Pan-fried Spiny Lobster with Beurre Blanc Sauce
Main Dish　強肴

Poached Tochigi Wagyu Beef Fillet and Foie Gras
with Seasonal Vegetables and Mustard Sauce
Additional Dish　進肴

Tempura of Pike Conger (Hamo), Fig, and Green Chili

Yam with Nori Tempura (Isobe-style)

Served with Spicy Grated Daikon and Tempura Dashi Sauce
Rice　お食事

Simmered clams, ginger, and mitsuba (Japanese parsley) *If you would like plain rice, please ask a member of staff

Pickles　香の物
Tomewan　留椀
“Akadashi” Red Miso Soup
Dessert　水菓子

Orange-Flavored Panna Cotta with Crushed Orange Jelly

Sweet Potato Yokan (Japanese Sweet Jelly)

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

 

 

 

 

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