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KAISEKI Dinner ” 葵 Aoi ” Menu in March

Sashimi

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

Shaka tofu, caviar,
wasabi, kinome buds,
and delicious dashi stock
Assorted Delicacies　前菜

Butterbur buds simmered in a sweet soy glaze,
Fresh whitebait and flowering wasabi greens with goji berries, served with a light vinegar dressing,
Mozuku seaweed in vinegar with firefly squid and urui mountain greens.
Duck gently simmered with orange,
Bamboo shoots grilled with aromatic kinome (Japanese pepper leaves), and abalone lightly steamed with sake, served with young fiddlehead ferns
Bowl-style serving　椀盛
Clam Soup
Plum Somen Noodles
Rapeseed Flowers
Yuzu
Sashimi　刺身

Nikko Sashimi with Yuba

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

Assorted Garnishes,
Tosa Soy Sauce

Fish Dish　魚料理
Pan-Seared Ise Lobster

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
Small clams cooked with rice, flavored with ginger

Garnished with Japanese parsley (mitsuba)

Pickles　香の物
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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