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Food of the hotel

  • Kounso"Fortune course"

    Reiwa 2 years
    Winter Menu Shiobara Onsen Kouunsou Chief Chef Takashi Aoki
    ※It may change slightly depending on circumstances.

    aperitif: Homemade plum wine
    Ahead: Sesame tofu
    Japanese cabbage: Cod sleet sweet and sour sauce
           Nasu Dori matsukaze
           Vegetable stick homemade meat salad miso
    Creation: Premium Yashiomasu Trout Momiji
         Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
    Grilled Dish :Hokuraku Yaki
          Freezing,shrimp,Scallop
    A chef :Nasu Sangen Pork simmered
    Foreign goods :Grilled Nasu Dori Demi Sauce Cheese
    March :Kounso specialty"Stone grill Taru"
           Duck roast,Duck tsumere,mushroom,Seasonal vegetables
    Steamed food :Chinese style egg binding of clams
           
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
         Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets :Hot spring anmitsu, fruit
  • Chief Chefs Recommend "Cooking Favorite course"

    aperitif: Homemade plum wine
    Ahead:Sesame tofu
    Japanese cabbage: Cod sleet sweet and sour sauce
           Nasu Dori matsukaze
           Vegetable stick homemade meat salad miso
    Creation: Premium Yashiomasu Trout Momiji
           Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
    Grilled Dish :Hokuraku Yaki
          Freezing,shrimp,Scallop
    A chef :Nasu Sangen Pork simmered
    Foreign goods :Grilled Nasu Dori Demi Sauce Cheese
    March :Kounso specialty"Stone grill Taru"
           Duck roast,Duck tsumere,mushroom,Seasonal vegetables
    Evolution :Nasu Kogen Wagyu Stone Plate Grilled Seasonal Vegetables
    Steamed food :Chinese style egg binding of clams
           
    Oils :Rock fish tempura
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
         Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets :Hot spring anmitsu, fruit
  • Weekday circle course

    aperitif :Homemade plum wine
    Ahead :Sesame tofu

    Creation: Premium Yashiomasu Trout Momiji
            Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
    Grilled Dish :Hokuraku Yaki
          Freezing,shrimp,Scallop  
    A chef :Nasu Sangen Pork simmered
    March :Kounso specialty "Stone grill Taru"
            Duck roast,Duck tsumere,mushroom,Seasonal vegetables
    Vinegared dish :Cod sleet sweet and sour sauce
    Meal
    Stopper: Red miso soup
    rice: Tochigi Prefecture's Koshi Hikari
          Sprinkle with spicy sauce
    Pickled Vegetables: Assorted homemade pickles
    Sweets: Hot spring anmitsu
  • Breakfast breakfast

    For breakfast, we prepared a body-friendly chair seat.

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

    Stone grill Taru is a reproduction of the taste that was eaten in the back of the mountain when the straddles chased bears and deers.
    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

    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"】