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KAISEKI Dinner ”花宴 Hananoen”　Menu in March

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

Three-color diamond tofu, caviar,
kinome mushrooms,
spicy egg
miso
Seasonal Dish　前菜

Boiled puffer fish with jelly,
whitebait and young ginger shoots in vinegar,
kinome (leaf buds),
water cloud vinegar,
firefly squid, urui (water lily),
simmered butterbur in a togarashi (hot spring onion) sauce,
grilled bamboo shoots with kinome (leaf buds),
steamed abalone with sake, and kakiwara (Japanese holly) bracken.
Soup Substitution　椀代り

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

Fresh Tuna (Hon Maguro)

Sweet Shrimp (Amai Ebi)

Red Sea Bream (Madai)

Akagai (Red Clam)

Tetsu-sashi (Iron-Plate Sashimi)

Served with Assorted Garnishes

Tosa Soy Sauce and Ponzu
Grilled Dish　焼物

Stone-Grilled Taraba Crab
Pufferfish Milt (Shirako)
Garnished with Fresh Lemon and 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, salmon roe, and
kinome
Pickles　香の物
Tomewan　留椀
“Akadashi” Red Miso Soup
Dessert, Fruites　水菓子

“Strawberry panna cotta with berry sauce, peanut yokan, and Tochiaika”
※The food served in the course changes depending on what we have in stock on the day.

 

 

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