Food of the hotel

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

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

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

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)

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"】