お知らせ News

KAISEKI Dinner ” 葵 Aoi ” Menu in January

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

Sea Cucumber in Vinegar

Accordion-Cut Cucumber, Chrysanthemum

Chervil, Sanbaizu Vinegar
Assorted Delicacies

Ise Lobster Salad

Monkfish Liver with Vinegar

Clam, Rapeseed Blossoms

Lotus Root, Salmon Roe

Saikyo-Style Grilled Spanish Mackerel, Pickled Ginger

Duck with Miso “Matsukaze”

Sesame Tofu
 

 
Sashimi

Nikko Yuba

Bluefin Tuna, Sweet Shrimp, Sea Bream, Ark Shell

Seasonal Garnishes, Tosa Soy Sauce
Fish Dish

Pan-Seared Ise Lobster

Beurre Blanc Sauce

Main Dish
Pan-Seared Tochigi Wagyu Beef Tenderloin and Foie Gras

Seasonal Vegetables, Mustard Sauce

Rice

Steamed Rice with Maitake Mushrooms

Fried Tofu, Chicken, Mitsuba Herb

White rice is available upon request—please inform our staff.

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

Panna Cotta with Berry Sauce

Chestnut Yokan

Orange

 
※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