| 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 |
| Grilled sea bream with ginger root Flavored Monkfish liver with Asazuki (winter green onion) Taro Dengaku Mackerel based sushi Salmon Ogawamaki with vinegared miso paste.’ |
| Simmered Dish 椀盛 |
|
Sweat shredded radish, soft roe, cod, vinegared greens, shiitake mushrooms, vinegared oranges and yuzu. |
| Sashimi Plate 造里 |
|
“Yuba” Tofu skin, Bluefin Tuna, Sweet Shrimp, Raw Whitebait |
| Main Dish 強肴 |
|
Kirifuri Kogen Beef Roast Beef |
| Additional Dish 進肴 |
|
Yuba and monkfish ball sashimi with monkfish liver |
| Rice Meal 食事 |
| Cooked rice with whitebait and ginger ※If you would like to order white rice, please Please ask our staff if you would like white rice |
| Pickles 香の物 |
| Tomean 留椀 |
| Aakashi” Red Miso Soup |
| Dessert, Fruits 水菓子 |
| Strawberry rare cheese with raspberry sauce Purple sweet potato Yokan Japanese orange |
| *The food served in the course changes depending on what we have in stock on the day. |
