| itif aperitif |
| 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 Bowl Sheng |
|
Sweat shredded radish, soft roe, cod, vinegared greens, shiitake mushrooms, vinegared oranges and yuzu. |
| Sashimi Zori |
| “Yuba” Tofu skin, Bluefin Tuna, Ark Shell, Sweet Shrimp, Raw Whitebait |
| Fish dish |
| Poiled Spiny Lobster with Beurre Blanc Sauce |
| Main Dish 強肴 |
| Tochigi Wagyu-beef Rossini with Seasonal Vegetables |
| Additional Dish 進肴 |
|
Yuba and monkfish ball sashimi with monkfish liver |
| Rice Dining |
| Ball-shaped Sushi |
| Pickles Incense Objects |
| Tomewan 留椀 |
| “Akadashi” Red Miso Soup |
| Dessert, Fruits |
|
Strawberry rare cheese with raspberry sauce |
| ※The food served in the course changes depending on what we have in stock on the day. |
