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Food of the hotel

  • Kounso"Fortune course"

    Reiwa 3 years
    Autumn menu Shiobara Onsen Kouunsou chief chef Takashi Aoki
    ※It may change slightly depending on circumstances.

    aperitif: Homemade plum wine
    Ahead: Yoro soymilk
    Japanese cabbage: Autumn vegetables and coconut omelet with vinegar miso
           Chestnut coffee boiled
           Vegetable stick homemade meat salad miso
    Making:Premium Yashiomasu Trout Momiji
           Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
    Grilled Dish :Grilled Shiobara production char
           Battle,sweetness
    A chef :Nasu Sangen Pork Sangen pork and vegetables
    Foreign goods :Nasu-dori pie wrapped with spinach cream sauce
    March :Kounso specialty"Stone grill Taru"
           Seafood Stone grill Taru
    Steamed food :Steamed red sea bream and shrimp
            
           
    Meal
    Stopper :Autumn eggplant miso soup
    rice :Tochigi Prefecture's Koshi Hikari
          Sprinkle with spicy sauce
    Pickled Vegetables :Assorted pickles
    Sweets :Hot spring anmitsu
  • Chief Chefs Recommend "Cooking Favorite course"

    aperitif: Homemade plum wine
    Ahead: Yoro soy milk gathering Ikura wasabi
    Japanese cabbage: Autumn vegetables and coconut omelet with vinegar miso
           Chestnut coffee boiled
           Vegetable stick homemade meat salad miso
    Making:Premium Yashiomasu Trout Momiji
           Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
    Grilled Dish :Grilled Shiobara production char
           Battle,sweetness
    A chef :Nasu Sangen Pork Sangen pork and vegetables
    Foreign goods :Nasu-dori pie wrapped with spinach cream sauce
    March :Kounso specialty"Stone grill Taru"
           Seafood Stone grill Taru,mushroom,Vegetables
    Evolution :Nasu Kogen beef roasted on a stone plate
    Steamed food :Steamed red sea bream and shrimp turnip
    Oils :Tempura of vegetables      
    Meal
    Stopper :Autumn eggplant miso soup
    rice: Tochigi Prefecture's Koshi Hikari
          Sprinkle with spicy sauce
    Pickled Vegetables :Assorted pickles
    Sweets :Hot spring anmitsu full-tsu
  • Weekday circle course

    aperitif: Homemade plum wine
    Ahead: Yoro soymilk
    Making:Premium Yashiomasu Trout Momiji
           Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
    Grilled Dish :Grilled Shiobara production char
           Battle,sweetness
    A chef :Nasu Sangen Pork Sangen pork kakuni and vegetables
    March :Kounso specialty"Stone grill Taru"
           Seafood Stone grill Taru,mushroom,Vegetables
    Vinegared dish :Autumn vegetables and coconut omelet with vinegar miso
           
    Meal
    Stopper :Autumn eggplant miso soup
    rice :Tochigi Prefecture's Koshi Hikari
          Sprinkle with spicy sauce
    Pickled Vegetables :Assorted pickles
    Sweets :Hot spring anmitsu
  • Breakfast

  • 【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. <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.)
  • 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"】