- Top
- Food of the hotel
Food of the hotel
- Kounso"Fortune course"Fortune course food Fortune course exampleReiwa 3 years
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
Japanese cabbage: Asahi and spring vegetables with vinegar and miso
Ear bamboo shoots
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 fish ass from Nasushiobara
Battle,sweetness
A chef :Nikko Taguri Yuba Spring Vegetables
Foreign goods :Nasu Sangen Pork Sangen pork gratin
March :Kounso specialty"Stone grill Taru"
Seafood Stone grill Taru,mushroom,Seasonal vegetables
Steamed food :With Nasu-dori's hand-rolled roll
Steamed spring vegetables in a clay pot Tomato sauce
Meal
Stopper :Sakuratai miso tailoring
rice :Tochigi Prefecture's Koshi Hikari
Sprinkle with spicy sauce
Pickled Vegetables :Assorted homemade pickles
Sweets :Hot spring pudding fruit - Chief Chefs Recommend "Cooking Favorite course"One dish of full courseaperitif: Homemade plum wine
Ahead: Sea lettuce seaweed soy milk
Japanese cabbage: Asahi and spring vegetables with vinegar and miso
Ear bamboo shoots
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 fish ass from Nasushiobara
Battle,sweetness
A chef :Nikko Taguri Yuba Spring Vegetables
Foreign goods :Nasu Sangen Pork Sangen pork gratin
March :Kounso specialty"Stone grill Taru"
Seafood Stone grill Taru,mushroom,Seasonal vegetables
Evolution :Nasu Kogen Wagyu Stone Plate Grilled Seasonal Vegetables
Steamed food :With Nasu-dori hand-rolled roll
Steamed spring vegetables in a clay pot Tomato sauce
Oils :Deep-fried fish,Spring vegetables,Base salt
Meal
Stopper :Sakuratai miso tailoring
rice :Tochigi Prefecture's Koshi Hikari
Sprinkle with spicy sauce
Pickled Vegetables :Assorted homemade pickles
Sweets :Hot spring pudding fruit - Weekday circle courseOne dish on weekdays circle courseaperitif: Homemade plum wine
Ahead: Sea lettuce seaweed soy milk
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
Battle,sweetness
A chef :Nikko Taguri Yuba Spring Vegetables
March :Kounso specialty"Stone grill Taru"
Seafood Stone grill Taru,mushroom,Seasonal vegetables
Vinegared dish :Asahi and spring vegetables with vinegar and miso
Meal
Stopper :Sakuratai miso tailoring
rice :Tochigi Prefecture's Koshi Hikari
Sprinkle with spicy sauce
Pickled Vegetables :Assorted homemade pickles
Sweets :Hot spring pudding - Breakfast【A breakfast example】 Some cooking contents may change depending on the season.
- 【Kounso specialty Ishiyaki taru】 A specialty dish that throws burnt stones into barrelsStone 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 mealChildren's mealWe 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 TochigiKounso 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"】