| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| ”Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 前八寸 |
|
Toyama Tofu Caviar and Wasabi, chervil, delicious dashi, firefly squid nuta, kinome leaf buds, grilled raven flounder with saikyo miso, hajikami, |
| Simmered Dish 椀盛 |
|
Clear Soup with Clams, Rape blossoms, Sudare Orange, Yuzu |
| Sashimi Plate 造里 |
|
“Yuba” Tofu skin, Bluefin Tuna, |
| Fish dish 魚料理 |
|
Grilled lobster with herbed butter with Bourg Blanc Sauce |
| Main Dish 強肴 |
| Tochigi Wagyu-beef Rossini with Seasonal Vegetables |
| Additional Dish 進肴 |
|
Simmered Young Bamboo Shoots and Seaweed “Wakame” |
| Rice お食事 |
| Ball-shaped Sushi |
| Pickles 香の物 |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert 水菓子 |
|
Strawberry chocolate pudding |
| ※The food served in the course changes depending on what we have in stock on the day. |
