| 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 |
|
Mozuku Vinegar with Abalone, Warabi Fern, and Kinome |
| Seasonal Dish 前菜 |
| Flounder Saikyo-Yaki with Kinome Daikon, Nanban-Marinated Baby Ayu, Suisen-Style Shrimp, Cream Cheese with Shiokara Mugwort Tofu with Whitebait Goji Berries Wasabi, and 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, |
| Grilled Dish 焼物 |
|
King Crab, Abalone, and Clam with Lemon and Rock Salt |
| Main Dish 肉料理 |
|
Pan-Seared Tochigi Wagyu Tenderloin and Foie Gras |
| Cooked Rice 食事 |
|
Sea Urchin Claypot Rice |
| Pickles 香の物 |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert, Fruites 水菓子 |
|
Strawberry Chocolate Pudding with Raspberry Jam and Mint |
| ※The food served in the course changes depending on what we have in stock on the day. |
