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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

Soft-Shell Shrimp
Herb-Grilled Shrimp
Crab with Cheese
Broiled Black Cod (Akebono Style)
Grilled Duck Terrine (Matsukaze Style)
Taro Miso Dengaku

 
Sashimi

Nikko-style yuba sashimi

Bluefin tuna

Sweet shrimp

Red sea bream

Ark shell clam

Assorted garnishes

Tosazu 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

Intermediate Dish

Simmered taro root

Vine greens

Chicken kuzuni stew

Wasabi

Japanese pepper leaf

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

Matcha warabi mochi

Benimadonna mandarin orange

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

 

 

 

 

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