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Food of the hotel

【About change of meal contents】
We cannot accept changes in meal content regardless of likes or dislikes or food allergies.Please understand.
  • Kounso"Fortune course"

    Summer menu Shiobara Onsen Kouunsou chief chef Takashi Aoki

    aperitif: Homemade plum wine
    Ahead: Mozuku seaweed with soy milk, salmon roe and edamame sauce
    Japanese cabbage: Rolled egg
         Yashi omasum pickles pickles
         Stick vegetables with mustard and vinegar miso sauce
    Ozukuri:Premium Yasiomasu from Nasu-Shiobara
           Char from Nasu-Shiobara,Nikko Yuba,A wife's set,Yama Ao
    Grilled Dish :Salt-grilled sweetfish,Tade vinegar,Battle,sweetness
    Substitute for stew:Steamed sea bream with turnip
    Push :Kounso specialty"Stone grill Taru"
          Nasu Dori Tsumi,Various mushrooms,Chinese cabbage,Mizuna,burdock
    Cold bowl : Konjac noodles, summer vegetables

            
           
    Meal
    Stopper :Sawani bowl
    rice :Tochigi Prefecture's Koshi Hikari
    Tsukudani :Homemade Yuba Pepper Sprinkle
    Pickled Vegetables :Assorted pickles
    Sweets :Hot spring anmitsu

    ※The contents may change slightly depending on circumstances.
    Please understand.
  • Chief Chefs Recommend "Cooking Favorite course"

    aperitif: Homemade plum wine
    Ahead: Mozuku seaweed with soy milk, salmon roe and edamame sauce
    Japanese cabbage: Rolled egg
          Nanbanzuke of Yashiomasu
          Stick vegetables with mustard and vinegar miso sauce
    Making:Premium Yasiomasu from Nasu-Shiobara
         Char from Nasu-Shiobara,Nikko Yuba,A wife's set,Yama Ao
    Grilled Dish :Salt-grilled sweetfish,Tade vinegar,Battle,sweetness
    Substitute for stew:Steamed sea bream with turnip
    Surpass :Tochigi Wagyu beef roasted nigiri
    Push :Kounso specialty"Stone grill Taru"
         Nasu Dori Tsumi,Various mushrooms,Chinese cabbage,Mizuna,burdock 
    Evolution :Nasu Kogen beef roasted on a stone plate
    Cold bowl :Konjac noodles, summer vegetables


    Meal
    Stopper :Sawani bowl
    rice: Tochigi Prefecture's Koshi Hikari
    Tsukudani :Homemade Yuba Pepper Sprinkle
    Pickled Vegetables :Assorted pickles
    Sweets: Hot spring anmitsu
  • Breakfast

  • 【Kounso specialty Ishiyaki taru】 A specialty dish that throws burnt stones into barrels

    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. <Children of Category Child B>

    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.

    ※Elementary school students <Category A> will be prepared with the same meal content as adults.
    If you would like to change to a children's set, please contact us in advance.(Please understand that you cannot change the day of your stay.)
  • A sake made with local sake, drinking sake of Tochigi

    Kounso Recommended"Tochigi local sake"

    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?
    【Kounso recommended Tochigi local sake"Sake set"】