華の宿 ふくや
Kaiseki Cuisine
Meals will be brought to your room.
Please note that we do not cater for vegetarians, gluten-frees, seafood allergies or halal.
We kindly ask for your understanding.
March
| Apritif | |
| Hashizuke | Tofu with wasabi |
| Appetizer | Sea bream row in jerry Salad with whelk shellfish |
| Wanmori | Cooked tilefish in rice flour dumpling |
| Sashimi | Seasonal fresh Sashimi |
| Shinogi | Udon noodles with cherry blossom petals |
| HachiZakana | Deep fried atka mackerel |
| SusumeZakana | Wagyu beef stake |
| Futamono | Simmered stingray |
| Tomebachi | Slice konjac jelly in vinegar |
| Syokuji | Steamed rice, Miso soup, Pickles |
| Dessert | Seasonal fruits |
Chef Watanabe Akira