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Food of the hotel

【About change of meal contents】
We cannot accept changes in meal content regardless of likes or dislikes or food allergies.Please understand.
  • Kounso"Fortune course"

    Reiwa 4 years
    Summer menu Shiobara Onsen Kouunsou chief chef Takashi Aoki
    ※It may change slightly depending on circumstances.

    aperitif: Homemade plum wine
    Ahead: Summer vegetables Ayaka gathering
    Japanese cabbage: Ayu Isobe fried
            Eel
            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: Salt-grilled Wakatsuki
    A chef :Jibu-ni of duck boiled vegetables
    March :Kounso specialty"Stone grill Taru"
           Nasu fish ball mushroom vegetables
    Cold bowl :Konjac somen summer vegetables
    Steamed food :Steamed red sea bream
            
           
    Meal
    Stopper :Shrimp Makoto
    rice :Tochigi Prefecture's Koshi Hikari
          Yunami sprinkle
    Pickled Vegetables :Assorted pickles
    Sweets :Hot spring anmitsu
  • Chief Chefs Recommend "Cooking Favorite course"

    aperitif: Homemade plum wine
    Ahead: Summer vegetables Ayaka gathering
    Japanese cabbage: Ayu Isobe fried
           Eel
           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: Salt-grilled Wakatsuki
    A chef :Duck Jibu-ni Vegetable combination
    Surpass :Tochigi Wagyu beef roasted nigiri
    March :Kounso specialty"Stone grill Taru"
           Nasu Dori Tsumi
    Evolution :Nasu Kogen beef roasted on a stone plate
    Cold bowl :Konjac somen summer vegetables
    Steamed food :Steamed red sea bream

    Meal
    Stopper :Shrimp Makoto
    rice: Tochigi Prefecture's Koshi Hikari
          Yunami sprinkle
    Pickled Vegetables :Assorted pickles
    Sweets: Hot spring anmitsu
  • Weekday circle course

    aperitif: Homemade plum wine
    Ahead: Summer vegetables Ayaka gathering fish eggs
    small bowl : Eel
    Making:Premium Yashiomasu Trout Momiji
           Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
    Grilled Dish: Salt-grilled Wakatsuki
    March :Kounso specialty"Stone grill Taru"
           Nasu Dori Tsumi,mushroom,Vegetables
    Steamed food :Steamed red sea bream
           
    Meal
    Stopper :Shrimp Makoto
    rice :Tochigi Prefecture's Koshi Hikari
          Yunami sprinkle
    Pickled Vegetables :Assorted pickles
    Sweets :Hot spring anmitsu
  • Breakfast

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

    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"】