| Aoi Menu |
| Aperitif |
| Homemade fruit wine |
| Taste of Nikko |
| Pumped Yuba / Tofu Skin |
| Appetizer |
| YAMABUKI tofu duck |
| Smoked scallop |
| White bait mix with dark |
| brown seaweed |
| Butterbur with miso |
| Soup |
| yomogi bowl with seabream and urui vegetables |
| Sashimi |
| Yuba/ Tofu skin |
| Greater amberjack, tuna and squid |
| Fish dish |
| Sping lobster pole dish with seasonal vegetable |
| Main Dish |
| Tochigi Wagyu Fillet Rossini style |
| Simmered Dish |
| Bamboo shoots bolied in tosa |
| Herring fish with taro |
| Cabbage and brussels sprout |
| Ball-shaped Sushi |
| Pickles |
| Miso Soup |
| Sweets |
| Baked cheese cake |
| Sakura mochi |
| Strawberry |
