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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

Butterbur Flower Buds Simmered in Soy Caramel,
Fresh Icefish with Flowering Wasabi and Goji Berries,
Mozuku Seaweed with Vinegar, Firefly Squid, and Udo Shoots.
Duck Simmered with Orange,
Grilled Bamboo Shoots with Kinome (Japanese Pepper Leaf).
Abalone Steamed with Sake.
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
Steamed Rice with Small Clams, Ginger and Mitsuba

*White rice available upon request

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 (rice cake)
Tochiaika strawberry
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

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