Food of the hotel

Spring Menu Shiobara Onsen Kouunsou Chef Chef Chef Takashi Aoki

aperitif: Homemade plum wine
Ahead:　Steamed sea bream in Domyoji style
Japanese cabbage:　Haruka Udo Squid with Vinegared Miso
　　　　　Roasted bamboo shoots with miso
　　　　　Stick vegetables with green mustard miso
Ozukuri:Premium Yasiomasu from Nasu-Shiobara
　　　　　　　Char from Nasu-Shiobara,Nikko Yuba,A wife's set,Yama Ao
Grilled Dish　:Salt-grilled cherry trout from Nasu-Shiobara,Battle,sweetness
Push　:Kounso specialty"Stone grill Taru" Shrimp dumplings Ishiyaki taru
　　　　　　Chinese cabbage,Shrimp dumplings,Shimeji mushroom,Maitake mushroom,Green onion,Mizuna
Steamed food　:　Steamed spring vegetables in clay pot with tomato sauce
Steamed food　:　Deep-fried young sweetfish,Spring vegetable tempura with salt
　　　　　　　　
　　　　　　　
Meal
bowl　:Clam soup
rice　:Bamboo shoot mixed rice
Tsukudani　:Homemade Yuba Pepper Sprinkle
Pickled Vegetables　:Assorted pickles
Sweets　:Hot spring anmitsu

※The contents may change slightly depending on circumstances.
Please understand.

aperitif: Homemade plum wine
Ahead:　Steamed sea bream Domyoji
Japanese cabbage:　Haruka Udo Squid with Vinegared Miso
　　　　　　Roasted bamboo shoots with miso
　　　　　　Stick vegetables with green mustard miso
Making:Premium Yasiomasu from Nasu-Shiobara
　　　　　Char from Nasu-Shiobara,Nikko Yuba,A wife's set,Yama Ao
Grilled Dish　:Salt-grilled Nasushiobara yamame fish,Battle,sweetness
Surpass　:Tochigi Wagyu beef roasted nigiri
Push　:Kounso specialty"Stone grill Taru" Shrimp dumplings Ishiyaki taru
　　　　　Chinese cabbage,Shrimp dumplings,Shimeji mushroom,Maitake mushroom,Green onion,Mizuna　
Evolution　:Nasu Kogen beef roasted on a stone plate
Steamed food　:Steamed spring vegetables in clay pot with tomato sauce
Fried food　:Deep-fried young sweetfish,Spring vegetable tempura with salt

Meal
Stopper　:Clam soup
rice　:Bamboo shoot mixed rice
Tsukudani　:Homemade Yuba Pepper Sprinkle
Pickled Vegetables　:Assorted pickles
Sweets: Hot spring anmitsu

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)

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.)

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"】