Aperitif 食前酒 |
Homemade Fruit Wine |
Taste of Nikko Hoshinoyado 宿の味 |
”Hikiage Yuba” Tofu Skin & Tofu making experience |
Appetizer 先附 |
Sea Bream with Plum and Grated Daikon Radish, Topped with Salmon Roe and |
Assorted Delicacies 前菜 |
Candied Green Plum |
Sashimi Plate 造里 |
Nikko Yuba, Bluefin Tuna, Sweet shrimp, |
Fish dish 魚料理 |
Pan-fried Spiny Lobster with Beurre Blanc Sauce |
Main Dish 強肴 |
Poached Tochigi Wagyu Beef Fillet and Foie Gras |
Additional Dish 進肴 |
Pike Conger Broth Served with Millet Gluten, Myoga Ginger, and Green Chili |
Rice お食事 |
Seasoned Rice with Sakura Shrimp and Broad Beans |
Pickles 香の物 |
Tomewan 留椀 |
“Akadashi” Red Miso Soup |
Dessert 水菓子 |
Almond Pudding with Basil Seeds and Exotic Sauce |
※The food served in the course changes depending on what we have in stock on the day. |