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.
January
| Apritif | |
| Hashizuke | Jelly with grated Japanese yam |
| Appetizer | Cooked abalone with Nori-Seaweed Salada with whelk shellfish and sea bream |
| Wanmori | Fish Ball with crab |
| Sashimi | Seasonal fish |
| Shinogi | Udon noodles |
| HachiZakana | Grilled tilefish with potato |
| SusumeZakana | Wagyu beef steak |
| Futamono | Simmered yellow tail and daikon-radish |
| Tomebachi | Mozuku-seaweed with thin sliced egg |
| Syokuji | Rice, Miso soup, Pickles |
| Dessert | Seasonal fruits |
Chef Watanabe Akira