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Food of the hotel

  • Kouunsou's "Fortune course"

    Menu for the winter of 2018, Shiohara Hot Spring, Kouunsou, Chief Chef, Aoki, Peak
    ※It may change slightly depending on circumstances.

    aperitif: Homemade plum wine
    Ahead: Beef clam with seafood, Yam
    Japanese cabbage : Reward wreck of a crab-crab, accompanied with yogurt sauce
           Sesame tofu
           Vegetable stick, Homemade vegetable miso
    Creation: Premium Yashiomasu autumn leaves, Rockfish from Nasushiobara, Nikko Yuenba
          tuna, A wife's set
    Grilled Dish: Chilling of cold weather
          sweetness, Red and white shadow
    A western plate: Palm-wrapped grilled pie with scallops and scallops
           Spinach with cream sauce
    A chef: Nasu Sanyo Pork Soup
    March: Kouunsou specialty, "Stone grill Taru", Duck, mushroom, Soba

    Steamed food: Steaming with light snow
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
          Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets: Hot spring pudding·Seasonal fruits
  • Chief Chefs Recommend "Cooking Favorite course"

    aperitif: Homemade plum wine
    Ahead: Beef clam with seafood, Yam
    Japanese cabbage : Raw crab's wrapping service
          Served with Yellow Serve, ·, Sesame tofu
          Vegetable stick, Homemade vegetable miso
    Creation: Premium Yashiomasu autumn leaves, Rockfish from Nasushiobara, Nikko Yuenba
         tuna, A wife's set
    Grilled Dish: Chilling of cold weather
         sweetness, Red and white shadow
    A western plate: Palm-wrapped grilled pie with scallops and scallops
           Spinach with cream sauce
    A chef: Nasu Sanyo Pork Soup
    March: Kouunsou specialty, "Stone grill Taru", Duck, mushroom, Soba
    Evolution: Nasu Kogen Beef slate grilled
          Seasonal vegetables
    Steamed food: Steaming with light snow
    Oils: Raven crab's celestial lady Luo
         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 pudding·Seasonal fruits
  • Weekday circle course

    Ahead: Beef clam with seafood
    Creation: Premium Yashiomasu autumn leaves, Rockfish from Nasushiobara, Nikko Yuenba
          tuna, A wife's set
    Grilled Dish: Chilling of cold weather
          sweetness, Red and white shadow
    A chef: Nasu Sanyo Pork Soup
    March: Kouunsou specialty, "Stone grill Taru", Duck, mushroom, Soba

    Steamed food: Steaming with light snow
    Vinegared dish: shrimp, Three cups vine

    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.
  • "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"】