| Aperitif |
| Homemade Fruit Wine |
| Taste of Nikko |
| Pumped Yuba / Tofu Skin |
| Appetizer |
| Firefly Squid with Mustard vinegar miso and Green onion |
| Grilled Clam with Tartar source |
| Simmered Young Ayufish/Sweetfish in Sweetened soy sauce |
| Bud of the Japanese pepper |
| Rape flowers dressed with Wasabi |
| Seabream Sushi wrapped with Cherry leaves |
| Simmered Dish |
| Dried Sweet Seabream |
| Fishcake |
| Urui, Mozuku, Bud of the Japanese pepper |
| Sashimi |
| Tessa/Sliced Raw Blowfish shaped a Crane |
| Yuba/ Tofu skin |
| Bluefin Tuna, Greater Amberjack, Angel Shrimp |
| Garnish, Wasabi, Soy saurce and Ponzu |
| Fish dish |
| Steamed Abalone, SpinyLobster, SeaUrchin with Roasted Stones |
| Main Dish |
| Tochigi Wagyu Fillet in Rossini style with Truffle mustard source |
| Simmered Dish |
| Simmered Herring, Taro |
| Bambooshoot, Brussels Sprouts |
| Cooked Rice |
| Seasoned Rice with SnowCrab topped with SalmonRoe in Japanese style |
| Pickles |
| Miso Soup |
| Sweets |
| Strawberry Panna Cotta with Grenadine Jelly |
| Sakura mochi |
| Strawberry |
