Seasonal dishes that make use of seasonal ingredients
The cooking begins with the chef selecting the ingredients himself.
Our carefully prepared dishes are served individually so that hot items can be enjoyed hot and cold items can be enjoyed cold.
Our greatest joy is when our customers say, ``I came here to try your food.''
Breakfast
<Japanese breakfast menu>
The highest quality locally produced Koshihikari brand rice.
We offer miso soup with a variety of ingredients that you warm up on the stove.
The fluffy dashi-maki egg, tamagoyaki, is the chef's pride.
Gelderlander sausage made with Sangen pork from the local Nasu Highlands is a juicy 100% pork sausage packed with flavor.
The grilled salmon is slow-cooked and has a fluffy finish. Nikko's specialty rolled yuba/refreshing salad with onions, bean sprouts and fried tofu, and more. Please feel free to bring orange juice, apple juice, milk, etc.
Dinner
<<Kaiseki dinner Course>>
Please make a reservation if you would like to have dinner, even if you are staying in a room-only or breakfast-inclusive plan.
When making a reservation, please specify not only the number of seats but also the menu and the number of people.
There are three special dinner menus available.
** DINNER Course **
All menus are Kaiseki Course including tender Japanese Wagyu beef steak (incl. tax)
Course A: 10,000 JPY
Course B: 9,000 JPY
Course C: 6,000 JPY (Payment can be made at the check-out)
Course A and B contains almost the same but A serves 100g of beef steak and B serves 50g of the one.
Seasonal dishes that make use of seasonal ingredients
The cooking begins with the chef selecting the ingredients himself.
Our carefully prepared dishes are served individually so that hot items can be enjoyed hot and cold items can be enjoyed cold.
Our greatest joy is when our customers say, ``I came here to try your food.''
Breakfast
<Japanese breakfast menu>
The highest quality locally produced Koshihikari brand rice.
We offer miso soup with a variety of ingredients that you warm up on the stove.
The fluffy dashi-maki egg, tamagoyaki, is the chef's pride.
Gelderlander sausage made with Sangen pork from the local Nasu Highlands is a juicy 100% pork sausage packed with flavor.
The grilled salmon is slow-cooked and has a fluffy finish. Nikko's specialty rolled yuba/refreshing salad with onions, bean sprouts and fried tofu, and more. Please feel free to bring orange juice, apple juice, milk, etc.
Dinner
<<Kaiseki dinner Course>>
Please make a reservation if you would like to have dinner, even if you are staying in a room-only or breakfast-inclusive plan.
When making a reservation, please specify not only the number of seats but also the menu and the number of people.
There are three special dinner menus available.
** DINNER Course **
All menus are Kaiseki Course including tender Japanese Wagyu beef steak (incl. tax)
Course A: 10,000 JPY
Course B: 9,000 JPY
Course C: 6,000 JPY (Payment can be made at the check-out)
Course A and B contains almost the same but A serves 100g of beef steak and B serves 50g of the one.
【Menu, 10 items】
*Amuse
*Seven-item appetizer plate
*Sashimi
*Tempura
*Main dish:
*Ceramic grilled Wagyu Steak /50g or 100g
*Grilled fish
*Rice
*Miso soup
*Japanese pickles
*Dessert
Course C contains small sized beef stew instead of appetizer plate