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KAISEKI Dinner ”花宴 Hananoen”　Menu in September

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

Sea bream dressed with vinegar sauce, served with pickled daikon, yam, cucumber, caviar, and kinome leaf, lightly seasoned with sweet vinegar.
Seasonal Dish　前菜

Salmon chrysanthemum roll with vinegared miso
Grilled duck with mustard
Simmered young trout with sansho and Japanese pepper leaf
Simmered chestnut in astringent skin
Pumpkin tofu with salmon roe and wasabi
Chervil with savory dashi broth
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

Stone-steamed grilled 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

Chestnut Crème Brûlée

Sweet Potato Yokan

Pear
※The food served in the course changes depending on what we have in stock on the day.

 

 

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