| Aperitif 食前酒 |
| Homemade Fruit Wine |
| Taste of Nikko Hoshinoyado 宿の味 |
| ”Hikiage Yuba” Tofu Skin & Tofu making experience |
| Appetizer 先附 |
|
Junna, squid noodles, ginger, kinome leaf buds, delicious broth |
| Assorted Delicacies 前菜 |
|
Hozuki salmon Simmered sweetfish in vinegar, kinome leaf buds Conger eel wrapped in green vegetables Shrimp Matsukaze Mixed ginger pickles Shiso fruit Sea bass Flower spikes |
| Sashimi Plate 造里 |
|
Sashimi Selection – Nikko Yuba, |
| 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 |
|
Tempura of young sweetfish, maitake mushroom, and corn |
| Rice お食事 |
|
Millet and edamame rice Whitebait *If you would like rice, please ask a member of staff. |
|
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. |
