Local cuisine prepared with Nikko, Lake Chuzenji and Tochigi local ingredients.
Enjoy meals along with the magnificent view of Lake Chuzenji.
*Prices are tax excluded prices.
*Dishes may vary depending on the season because seasonal ingredients are used for
June-September: Nikko pork and steak on a ceramic plate. October-May: Nikko pork and yuba hot pot.
Thoroughly enjoy yuba dishes from simmered yuba, deep-fried yuba, sashimi
yuba, and yuba topped with miso sauce.
A variety of dishes including Nikko yuba, salt-grilled rainbow trout,
Japanese smelt and wild plant tempura.
Choose “Yuba & Nikko Pork grill” or “Yuba & Nikko Pork hot pot”.
Himitsu Pork (produced with care in a farm in Nikko city) cutlet cooked in
broth and topped with egg.
Nikko pork grilled on a ceramic plate (June-September) / Nikko pork hot pot (October-May) Local Nikko delicacies such as vegetables, mushrooms, and sweetbreads
Student / Group