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KAISEKI Dinner ” 葵 Aoi ” Menu in March

Sashimi

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

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

Boiled puffer fish with jelly,
raw white fish, wasabi flowers,
and kuko fruit.
Sour vinegar, water vinegar,
firefly squid, and uruyaki.
Simmered duck with orange.
Grilled bamboo shoots and kinome buds,
steamed abalone with sake. Key fern.
Bowl-style serving
Clam Soup
Plum Somen Noodles
Rapeseed Flowers
Yuzu
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

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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