THE RYOKAN COLLECTION

Like royalty who embody the ideals of the country while exuding effortless composure abroad, the cuisine at FUFU Nikko spans worlds without losing its intrinsic Japaneseness. Sourcing from a farm in the prefecture that also supplies the imperial household, the chef creates menus blending kaiseki and haute cuisine courses, all presented on exquisitely decorated porcelain and lacquerware fit for the emperor's table. Kaiseki's big three delicacies—sea urchin, squid ink, and konowata—dance with the West's three showstoppers—caviar, foie gras, and truffles—to create delightful surprises like sesame-dressed hijiki seaweed noodles topped with caviar and cauliflower or fresh fig wrapped in konbu-brined tilefish sashimi.