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KAISEKI Dinner ” 葵 Aoi ” Menu in October

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

Walnut tofu accompanied by goji berries and fresh wasabi,
      delicately garnished with chervil, finished with a refined dashi broth.
Assorted Delicacies

Nikko Pear Koshu Stew

Grilled Flatfish with Maple Leaf Style and Pickled Ginger

Simmered Oyster with Sansho Pepper

Simmered Duck with Arima Pepper

Tofu Skin with Seaweed Sauce and Salmon Roe

Amber Sauce
Sashimi Plate

Nikko yuba sashimi, bluefin tuna, sweet shrimp, sea bream, and ark shell clam with assorted garnishes and Tosa soy sauce
Soup Dish

Matsutake and Hamo in a Clay Pot, Shrimp, Ginkgo, Mitsuba, Sudachi
Shashimi

Nikko Sashimi Tofu Skin, Bluefin Tuna, Sweet Shrimp, Red Snapper, Akagai, Assorted Garnishes, Tosa Soy Sauce
Fish Dish

Grilled Lobster with Beurre Blanc Sauce

Main Dish
Tochigi Wagyu Tenderloin and Foie Gras, Pan-seared, Seasonal Vegetables, Mustard Sauce

Rice

English Dish Name:

Mixed Rice with Maitake Mushrooms, Chicken, Fried Tofu, and Mitsuba (Japanese Parsley)

If you would prefer plain white rice, please let the staff know.

Pickles
Three Kind Of Pickel
Tomewan　留椀
“Akadashi” Red Miso Soup
Dessert　水菓子

Chestnut Crème Brûlée

Sweet Potato Jelly

Persimmon
※The food served in the course changes depending on what we have in stock on the day.

 

 

 

 

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