Food of the hotel

Spring Menu Shiobara Onsen Kouunsou Chef Chef Chef Takashi Aoki
※It may change slightly depending on circumstances.

aperitif: Homemade plum wine
Ahead:　sea lettuce seaweed soy milk mixed green onion mustard
Japanese cabbage:　Red fish with grated daikon radish and vinegar
　　　　　　　　Sweetfish boiled in soy sauce
　　　　　　　　Spring vegetable jelly
Ozukuri:Premium Yashiomasu Trout Momiji
　　　　　　　Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
Grilled Dish　:Grilled fish ass from Nasushiobara,Battle,sweetness
A chef　:Aigamo loin and bamboo shoots cooked together
March　:Kounso specialty"Stone grill Taru"
　　　　　　　Seafood Stone grill Taru mushrooms vegetables
Foreign goods　:Nasu Sangen Pork pie wrapped in spinach sauce
Steamed food　:Spring vegetables steamed in a clay pot with tomato sauce
　　　　　　　　
　　　　　　　
Meal
Stopper　:clam tide tailoring
rice　:Tochigi Prefecture's Koshi Hikari
　　　　　　Yunami sprinkle
Pickled Vegetables　:Assorted pickles
Sweets　:Hot spring anmitsu

aperitif: Homemade plum wine
Ahead:　sea lettuce seaweed soy milk mixed green onion mustard
Japanese cabbage:　Red fish with grated daikon radish vinegar
　　　　　　　Juvenile Sweetfish Honeydew
　　　　　　　spring vegetable jelly
Making:Premium Yashiomasu Trout Momiji
　　　　　　　Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
Grilled Dish　:Nasushiohara Yamame fish grilled with salt Hajikami Sweetness
A chef　:Aigamo loin and bamboo shoots cooked together
March　:Kounso specialty"Stone grill Taru"
　　　　　　　Seafood Stone grill Taru,mushroom,Vegetables　
Foreign goods　:Nasu Sangen Pork pie wrapped in spinach sauce
Evolution　:Nasu Kogen beef roasted on a stone plate
Steamed food　:Spring vegetables steamed in a clay pot with tomato sauce
Fried food　:Deep-fried young sweetfish, spring vegetables, plain salt

Meal
Stopper　:clam tide tailoring
rice: Tochigi Prefecture's Koshi Hikari
　　　　　　Yunami sprinkle
Pickled Vegetables　:Assorted pickles
Sweets: Hot spring anmitsu

aperitif: Homemade plum wine
Ahead:　sea lettuce seaweed soy milk mixed green onion mustard
Making:Premium Yashiomasu Trout Momiji
　　　　　　　Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
Grilled Dish　:Grilled fish ass from Nasushiobara

March　:Kounso specialty"Stone grill Taru"
　　　　　　　Seafood Stone grill Taru,mushroom,Vegetables
Steamed food　:Spring vegetables steamed in a clay pot with tomato sauce
Vinegared dish　:Red fish with grated daikon radish vinegar
　　　　　　　
Meal
Stopper　:clam tide tailoring
rice　:Tochigi Prefecture's Koshi Hikari
　　　　　　Yunami 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"】