Nikko Onsen, Nikko / Kirifuri Highlands
Nikko Hoshinoyado
Cuisine
We provide hospitality for guests with genuine Kaiseki (traditional Japanese meal brought in courses) cuisine that is appropriate for the majestic aura of Nikko.
We endeavour daily to develop our cuisine emphasizing the combination of the most seasonal vegetables of spring, summer, autumn and winter which are local ingredients that can only be enjoyed in Nikko, in fact, at this ryokan. These are just the kinds of things that the kitchen staff, led by the chef of the ryokan, want to offer to the guests.
Enjoy your meal in the Ryotei (traditional Japanese restaurant) “Yoi Murasaki” overflowing with a feeling of Japan while relaxing and taking in the view of the Japanese garden with its mossy rocks.
This popular dish, while being soft and fluffy, has a firm consistency when eaten and is totally habit-forming. The size of the Yuba is perfect and it is the fastidiousness of the chef that dictates this size as the balance of texture and taste would not be good if it were bigger or smaller.
A precious fish of pink flesh that can only be caught in Lake Chuzenji. The juicy flesh has a pleasant firm texture. We recommend either the standard Meuniere type or the type that is salted and dried overnight.
An original Nikko Hoshinoyado dish made by adding gelatin and agar to the soy milk used for making Yuba. A genuine flavour that does not use any seasoning.
