Japanese Butterbur, Kale, Iro-Iro Rice

Bread and Dip

Potato, Cabbage, Tagliatelle

Fennel, Milk

Coffee or Tea

Smoked Itadaki Trout, Seasonal Vegetables

Mustard Greens, Rigatoni

Nikko HIMITSU Pork, Fennel
Upgrade to Tochigi Beef +2,000yen

Strawberry, Beets, Chocolate

Petit Four

Coffee or Tea

Japanese Butterbur, Kale, Iro-Iro Rice

Smoked Itadaki Trout, Seasonal Vegetables

Mustard Greens, Rigatoni

Sustainable Fish, Spring Onion, Celeriac

Nikko HIMITSU Pork, Fennel
Upgrade to Tochigi Beef +2,000yen

Strawberry, Beets, Chocolate

Petit Four

Coffee or Tea

～The Wind Carries Spring A Taste of Terroir The Breath of Spring～

Japanese Butterbur, Kale, Iro-Iro Rice

Smoked Itadaki Trout, Seasonal Vegetables

Mustard Greens, Rigatoni

Carrot, Buckwheat

Sustainable Fish, Spring Onion, Celeriac

Tochigi Kirifuri Kogen Beef, Radish, Dried Vegetables

Strawberry, Beets, Chocolate

＜For The Family Meals＞

Please allow us to inform that children under the age of 12 are only allowed to enter the restaurant at an earlier time (5:00 p.m. or 5:30 p.m.).
We also ask that you order the same course meal as the adults, or choose from the Ritz Kids menu, which is available throughout the hotel.
Please note that there is no time limit for children 13 years and older to enter the restaurant, but they will only be served the same course meals as adults.

Thank you for your understanding.

A Baumkuchen inspired by the imagery of Mount Nantai, is made using fresh local ingredients, including Nikko specialty's eggs. It is carefully crafted with a focus on the natural flavors of the ingredients, highlighting simplicity.

An original gift featuring pecan nuts with a rich flavor, wrapped in smooth white chocolate. This indulgent treat combines the soft textures of pecans with the chocolate that melt in your mouth, allowing to savor the aroma fully. We have prepared three flavors, capturing the natural gifts of Nikko: Wasanbon, Tochiotome, and Matcha.

We process Patagonia salt further in Oku Nikko with two pure mineral-rich groundwaters. Enriched by trace minerals in the waters that bubble up from the precincts of Chuzenji Temple and the hot springs of Yumoto, this makes umami flavors pop and has a sharp clean fi­nish.

This soy sauce brewed with rice malt and sake lees brings out the sweetness unique to sake lees.