お知らせ News

KAISEKI Dinner ”花宴 Hananoen”　Menu in March

Aperitif　食前酒
Fruit Wine
Taste of Nikko Hoshinoyado　宿の味
“Hikiage Yuba”  Tofu skin & Tofu making experience
Appetizer　先附

Shaka Tofu, Caviar,
 Wasabi Kinome (Japanese pepper leaf),
Delicious Broth
Seasonal Dish　前菜

Pickled firefly squid with mashed
sweet potato
Conger eel sushi with cherry leaves Marinated
young sweetfish Duck simmered in orange sauce
Broad beans in a stone wall-shaped broth
Yashio trout roll Fugu Rikyu-style grilled dish
Soup Substitution　椀代り

Poached in a Light Broth of White Wine, Tomatoes, and Aromatic Herbs
Assorted Sashimi　造里

Nikko Sashimi Yuba (Tofu Skin),
Bluefin Tuna, Sweet Shrimp, Sea Bream,
Ark Shell Fugu Tsuru Sashimi,
Various Garnishes,
Tosa Soy Sauce, Ponzu Sauce
Grilled Dish　焼物

Stone-Grilled Taraba Crab
Pufferfish Milt (Shirako)
Garnished with Fresh Lemon and Rock Salt
Main Dish　肉料理

Pan-Seared Tochigi Wagyu Tenderloin and Foie Gras
With Seasonal Vegetables and Mustard Sauce
Cooked Rice　食事

Sea urchin, salmon roe, and
kinome
Pickles　香の物
Tomewan　留椀
“Akadashi” Red Miso Soup
Dessert, Fruites　水菓子

Cherry blossom panna cotta
Smashed melon Cherry blossoms simmered in honey
Cherry blossom mochi Tochiaika
※The food served in the course changes depending on what we have in stock on the day.

 

 

← Back to English page

お知らせ一覧へ戻る