1. Top
  2. Food of the hotel

Food of the hotel

  • Kounso's "Fortune course"

    1 year
    Winter menu menu Shiobara Onsen Kouunsou chief chef Takashi Aoki
    ※It may change slightly depending on circumstances.

    aperitif: Homemade plum wine
    Ahead: Soup with yunami soy milk wholesale ginger
    Japanese cabbage: Deep-fried red radish grated vinegar
           Rigging cheese
           Vegetable stick homemade meat salad miso
    Creation: Premium Yashiomasu Trout Momiji
         Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
    Grilled Dish :Hokuraku Yaki
          Freezing,shrimp,Scallop,Vegetables
    A chef :Nasu Sangen Pork simmered
          Radish,carrot,taro
    Foreign goods :Nasu Dori Demi Sauce Cheese Grilled
    March: Kounso specialty"Stone grill Taru"
           Duck,Duck tsumere,Seasonal vegetables
    Steamed food :Authentic red pepper
           
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
         Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets :Hot spring bowl pudding, seasonal fruit
  • Chief Chefs Recommend "Cooking Favorite course"

    aperitif: Homemade plum wine
    Ahead:Soup with yunami soy milk wholesale ginger
           Deep-fried red radish grated vinegar
           Vegetable stick homemade meat salad miso
    Creation: Premium Yashiomasu Trout Momiji
         Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
    Grilled Dish :Hokuraku Yaki
          Freezing,shrimp,Scallop,Vegetables
    A chef :Nasu Sangen Pork simmered,Radish,carrot,taro
    Foreign goods :Nasu Dori Demi Sauce Cheese Grilled
    March: Kounso specialty"Stone grill Taru"
           Duck,Duck tsumere,Seasonal vegetables
    Evolution: Nasu Nogahara beef stone grilled
    Steamed food :Authentic red pepper
           
    Oils :Tempura of Char from Nasu-Shiobara,Seasonal vegetables,Sky juice
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
         Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets :Hot spring bowl pudding, seasonal fruit
  • Weekday circle course

    aperitif :Homemade plum wine
    Ahead :Soup with yunami soy milk wholesale ginger

    Creation: Premium Yashiomasu Trout Momiji
            Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
    Grilled Dish :Hokuraku Yaki
            Freezing,shrimp,Scallop,Vegetables

    March: Kounso specialty, "Stone grill Taru"
            Duck,Duck tsumere,Seasonal vegetables
    Vinegared dish :Deep-fried red radish grated vinegar
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
          Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets :Hot spring pudding
  • Breakfast breakfast

    For breakfast, we prepared a body-friendly chair seat.

  • “Kounso specialty, Ishiyaki taru”, specialty dishes that throw burnt stones into barrels

    Reproduce the taste that Matagi used to eat in the mountains

    Stone grill Taru is a reproduction of the taste that was eaten in the back of the mountain when the straddles chased bears and deers.
    The steam pillar rising to the ceiling at the moment of throwing a burnt stone into the barrel is exactly powerful full of power.
    Please enjoy it with a kaiseki meal serving Ishiyaki taru.
    (The content of the ingredients varies according to the season)
  • Children's meal

    We are preparing dishes for children. (Classification, Child B's child)

    There is too much volume in the same dish as adults.But I'd like to have a good meal.
    We prepared cuisine for children from 3 years old to elementary school students.

    ※For elementary school students (class, child A) we will prepare them with the same meal content as adults
    Please inform us in advance if you would like to change your child's meal
  • A sake made with local sake, drinking sake of Tochigi

    Kouunsou Recommended "Local sake of Tochigi"

    Both are sake made by sake brewery in Tochigi prefecture.
    Why do not you try drinking five kinds of sake, from flavor, aroma, etc. from its own point of view?
    【Kouunsou recommended, Local sake of Tochigi "Toshiki sake set"】