お知らせ News

KAISEKI Dinner ” 葵 Aoi ” Menu in March

Sashimi

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

Shaka Tofu with Caviar, Wasabi,

Japanese Pepper Leaf, Savory Dashi
Assorted Delicacies　前菜

Pickled firefly squid, mashed sweet potato Raw whitebait,
wasabi flowers,
goji berries Vinegar soup Pickled young sweetfish in sweet
and sour sauce Duck simmered in orange sauce
Broad beans in a stone wall-shaped broth
Bowl-style serving　椀盛
Clam Soup with Ume Somen noodle,

Rapeseed Blossom and Yuzu
Sashimi　刺身

Nikko Yuba Sashimi,
Bluefin Tuna,
Sea Bream

Sweet Shrimp,
served with assorted garnishes and Tosa soy sauce

Fish Dish　魚料理

Pan-seared spiny lobster with beurre blanc sauce
Main Dish　肉料理

Pan-seared Tochigi Wagyu beef tenderloin and foie gras

with seasonal vegetables and mustard sauce

Rice　御食事

Bamboo shoot and sakura shrimp rice
cooked with ginger Mitsuba (Japanese parsley)
*If you would like plain white rice, please inform a staff member.

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

Sakura Panna Cotta
Finely Chopped Melon with Sakura Blossom Honey Compote
Traditional Sakura Mochi
Tochiaika Strawberry
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

← Back to English page

お知らせ一覧へ戻る