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KAISEKI Dinner ” 葵 Aoi ” Menu in February

Aperitif
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

Marinated cod milt with wasabi & vinegared nor
Simmered celery and crab

Monkfish liver grilled with green onion miso
Fugu (pufferfish) aspic
Nanohana (rapeseed blossoms) dressed with sesame sauce

 
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

Deep-fried monkfish, butterbur shoots

served with sudachi citrus and tea-infused salt

Rice

“Yashio Trout Rice with Ginger and Mitsuba

If you prefer plain white rice, please inform the staff.”

Pickles
Three type of assorted Japanese Pickles
Tomewan　留椀
Red Miso Soup
Dessert　水菓子

Strawberry panna cotta

Berry sauce

Flower bean jelly
Japanese chestnut

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

 

 

 

 

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