～Amuse-Bouche～
Homage to Tochigi

～Appetizer～
Sucrine Lettuce, Assorted Tochigi Vegetables
Nikko Egg ”Nikko Goyo-ran”, Jamon Serrano, Parmesan Cheese Cream

～Care to Try Another Dish? +1,300yen～
Pasta of the Day

or

Pizza Margherita with Local Tomato and Mozzarella Cheese

～Maindish～
Seasonal Fish, Tochigi White Kidney Beans and Root Vegetables in Soup Style

or

Roasted Nasu Tsutsuji Pork Loin with Nikko Miso, Ginger Flavored Pork Jus

or

Roasted Ashikaga Marc Beef Loin, Tochigi Carrots, Almond and Paprika Sauce
+4,000yen

～Dessert～
Tochigi Honey and Earl Grey Crepe, Citrus Sorbet

～Amuse-Bouche～
Homage to Tochigi

～Appetizer～
Blue Lobster, Tochigi Pear, Italian Chicory, Nikko Salted Rice Malt

～Risotto～
Assorted Tochigi Rice, Broccoli, Dried Mullet Roe

～Fish～
Seasonal Fish, Tochigi Potato, Black Truffle

～Maindish～
Ashikaga Marc Beef, Tochigi Carrots, Almond, Paprika”

～Dessert～
Tochiotome Strawberry, White Chocolate, Pistachio

Petits Fours

Coffee or Tea

Nikko Egg ”Nikko Goyo-ran”, Jamon Serrano, Parmesan Cheese Cream

・WASANBON ・TOCHIOTOME ・MATCHA 3 kinds assorted (60g each)

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. We made limited edition original bottles for 2023 brewing.