Food of the hotel

Summer menu Shiobara Onsen Kouunsou chief chef Takashi Aoki

aperitif: Homemade plum wine
Ahead:　Edamame and Kudzu
Japanese cabbage:　Trout Nanbanzuke
　　　　　Asparagus wrapped in Nasu Sangen Pork
　　　　　Stick vegetables with mustard, vinegar, miso and mayonnaise
Ozukuri:Premium Yasiomasu from Nasu-Shiobara
　　　　　　　Char from Nasu-Shiobara,Nikko Yuba,A wife's set,Yama Ao
Grilled Dish　:Salt-grilled sweetfish,Sweet potato vinegar,Battle,sweetness
Cold bowl　:　Green tea soba noodles with fried eggplant
Push　:Kounso specialty"Stone grill Taru" Nasu chicken dumplings in Ishiyaki taru
　　　　　　Chinese cabbage,Nasu chicken meatballs,Shimeji mushroom,Maitake mushroom,Enoki mushroom,Green onion,Mizuna

Steamed food　:　Steamed sea bream with turnip
　　　　　　　　
　　　　　　　
Meal
bowl　:Shrimp and potato soup
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.

aperitif: Homemade plum wine
Ahead:　Edamame and Kudzu
Japanese cabbage:　Trout Nanbanzuke
　　　　　　Asparagus wrapped in Nasu Sangen Pork
　　　　　　Stick vegetables with mustard, vinegar, miso and mayonnaise
Making:Premium Yasiomasu from Nasu-Shiobara
　　　　　Char from Nasu-Shiobara,Nikko Yuba,A wife's set,Yama Ao
Grilled Dish　:Salt-grilled sweetfish,Sweet potato vinegar,Battle,sweetness
Cold bowl　:Green tea soba noodles with fried eggplant
Surpass　:Tochigi Wagyu beef roasted nigiri
Push　:Kounso specialty"Stone grill Taru" Nasu chicken dumplings in Ishiyaki taru
　　　　　Chinese cabbage,Nasu chicken meatballs,Shimeji mushroom,Maitake mushroom,Enoki mushroom,Green onion,Mizuna　
Evolution　:Nasu Kogen beef roasted on a stone plate

Steamed food　:Steamed sea bream with turnip

Meal
Stopper　:Shrimp and potato soup
rice: Tochigi Prefecture's Koshi Hikari
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"】