1. Top
  2. Food of the hotel

Food of the hotel

  • Kouunsou's "Fortune course"

    2019
    Spring Festival, Shiohara Hot Spring, Kouunsou, Chief Chef, Aoki, Peak
    ※It may change slightly depending on circumstances.

    aperitif: Homemade plum wine
    Ahead: Aosa tofu, green onions
    Japanese cabbage : Asoroshi grated Ikura
           Fireworker, Nasu's White Beauty Negi, Stack Bamboo, Spicy vinegared miso sauce
           Vegetable stick, Homemade vegetable miso
    Creation: Premium Yashiomasu autumn leaves, Rockfish from Nasushiobara, Nikko Yuenba
          Red snapper, A wife's set
    Grilled Dish: Salt-grilled fish from Nasushiobara
          sweetness, Red and white shadow
    A western plate: Nasu Dori Cream Sauce
    A chef: Nikko cherry blossoms hot water, Hoji bamboo shoots, Spring turnip
           Rape blossoms, Flower carrot
    March: Kouunsou specialty, "Stone grill Taru", Nasu Sanyo pig, mushroom, Udon

    Steamed food: Pyo shrimps and mountain wild duming temples
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
           Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets: Annin tofu·Seasonal fruits
  • Chief Chefs Recommend "Cooking Favorite course"

    aperitif: Homemade plum wine
    Ahead: Aosa tofu, green onions
    Japanese cabbage : Asoroshi grated Ikura
           Fireworker, Nasu's White Beauty Negi, Stack Bamboo, Spicy vinegared miso sauce
           Vegetable stick, Homemade vegetable miso
    Creation: Premium Yashiomasu autumn leaves, Rockfish from Nasushiobara, Nikko Yuenba
          Red snapper, A wife's set
    Grilled Dish: Salt-grilled fish from Nasushiobara
          sweetness, Red and white shadow
    A western plate: Nasu Dori Cream Sauce
    A chef: Nikko cherry blossoms hot water, Hoji bamboo shoots, Spring turnip
           Rape blossoms, Flower carrot
    March: Kouunsou specialty, "Stone grill Taru", Nasu Sanyo pig, mushroom, Udon
    Evolution: Grilled Nasunaga rough meat plate
          Seasonal vegetables
    Steamed food: Pyo shrimps and mountain wild duming temples
    Oils: Deep-fried fish
         Seasonal wild plant, Sky juice
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
         Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets: Annin tofu·Seasonal fruits
  • Weekday circle course

    Ahead: Beef clam with seafood
    Creation: Premium Yashiomasu autumn leaves, Rockfish from Nasushiobara, Nikko Yuenba
          Red snapper, A wife's set
    Grilled Dish: Salt-grilled fish from Nasushiobara
          sweetness, Red and white shadow
    A chef: Nikko cherry blossoms hot water, Hoji bamboo shoots, Spring turnip
           Rape blossoms, Flower carrot
    March: Kouunsou specialty, "Stone grill Taru", Nasu Sanyo pig, mushroom, Seasonal vegetables, Udon

    Steamed food: Pyo shrimps and mountain wild duming temples
    Vinegared dish: Fireworker, Nasu's White Beauty Negi
           Spicy vinegared miso sauce
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
          Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets: Annin tofu
  • Breakfast breakfast

    For breakfast, we prepared a body-friendly chair seat.
  • "Specialties, Ishiyaki taru cuisine", legendary cuisine casting a burnt-out barrel

    Long ago, reproduce the taste of the legend that the lizards had eaten in the mountains

    Stone grill Taru are the one that reproduced the legendary taste that we had eaten in the mountains in the days when lagons were pursuing bears and deer.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"】