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KAISEKI Dinner ”花宴 Hananoen”　Menu in June

Aperitif　食前酒
Homemade Fruit Wine
Taste of Nikko Hoshinoyado　宿の味
“Hikiage Yuba”  Tofu skin & Tofu making experience
Appetizer　前八寸

Marinated Baby Sea Bream with Plum-Daikon Dressing, Salmon Roe, and Tosa Vinegar Jelly
Seasonal Dish　前菜

Candied Green Plum
Sweet-Simmered Young Ayu (Sweetfish)
Squid with Squid Ink and Grated Yam
Conger Eel and Leafy Greens Roll
Shrimp Matsukaze
Mountain Yam Tofu with Caviar
Fresh Wasabi
Umami Dashi
Soup Substitution　椀代り

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

delicate fresh tofu skin from Nikko,
premium, fatty cuts
tender and naturally sweet
clean, firm white fish
a prized red clam with a briny-sweet flavor
seasonal herbs, vegetables, and daikon
Soy Sauce
Grilled Dish　焼物

King crab, abalone, clams, lemon, 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 Claypot Rice
With Ginger, Salmon Roe, and Sansho Leaf
Pickles　香の物
Tomewan　留椀
“Akadashi” Red Miso Soup
Dessert, Fruites　水菓子

Almond Pudding with Basil Seeds
Exotic Fruit Sauce
Sesame Dumpling
Cherry
※The food served in the course changes depending on what we have in stock on the day.

 

 

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