| 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 |
| Tofu with Caviar, Wasabi, Chervil, and Umami Broth Mackerel and Chrysanthemum Sushi Grilled Black Cuttlefish with Saikyo Miso and Pickled Ginger Fresh White Fish with Garnishes and Ponzu Sauce Kinome Herb Salad with Squid, Bamboo Shoots, Udo, Shrimp, and Goji Berries |
| Simmered Dish 椀盛 |
| Oyster Dumpling with Shiitake Mushrooms and Rapeseed Blossoms With Sliced Sudachi and Yuzu |
| Sashimi 造里 |
| Fugu (Pufferfish) Tsuruzori with Nikko-style Sashimi Tofu Skin Bluefin Tuna, Sweet Shrimp, and Red Snapper Assorted Garnishes with Tosa Soy Sauce and Ponzu Sauce |
| Fish dish 含肴 |
| Steamed Abalone, Spiny Lobster, Sea Urchin with Roasted Stones |
| Main Dish 強肴 |
| Tochigi Wagyu-beef Rossini with Seasonal Vegetables |
| Chilled Bowl 冷し鉢 |
| Simmered Young Bamboo Shoots with Plum and Poached White Fish Key Fern with Kinome Herb |
| Cooked Rice 食事 |
| Seasoned Rice with Snow Crab |
| Pickles 香の物 |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert, Fruites 水菓子 |
| Strawberry Milk Pudding with Grenadine Jelly Sakura Mochi Tochi Aika (Tochigi Strawberry) |
| ※The food served in the course changes depending on what we have in stock on the day. |
