Food of the hotel

1 year
Winter menu menu Shiobara Onsen Kouunsou chief chef Takashi Aoki
※It may change slightly depending on circumstances.

aperitif: Homemade plum wine
Ahead:　Soup with yunami soy milk wholesale ginger
Japanese cabbage:　Deep-fried red radish grated vinegar
　　　　　　　Rigging cheese
　　　　　　　Vegetable stick homemade meat salad miso
Creation: Premium Yashiomasu Trout Momiji
　　　　　Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
Grilled Dish　:Hokuraku Yaki
　　　　　　Freezing,shrimp,Scallop,Vegetables
A chef　:Nasu Sangen Pork simmered
　　　　　　Radish,carrot,taro
Foreign goods　:Nasu Dori Demi Sauce Cheese Grilled
March: Kounso specialty"Stone grill Taru"
　　　　　　　Duck,Duck tsumere,Seasonal vegetables
Steamed food　:Authentic red pepper
　　　　　　　
Meal
Stopper: Red miso soup
rice: Tochigi Prefecture's Koshi Hikari
　　　　　Sprinkle with spicy sauce
Pickled Vegetables: Assorted homemade pickles
Sweets　:Hot spring bowl pudding, seasonal fruit

aperitif: Homemade plum wine
Ahead:Soup with yunami soy milk wholesale ginger
　　　　　　　Deep-fried red radish grated vinegar
　　　　　　　Vegetable stick homemade meat salad miso
Creation: Premium Yashiomasu Trout Momiji
　　　　　Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
Grilled Dish　:Hokuraku Yaki
　　　　　　Freezing,shrimp,Scallop,Vegetables
A chef　:Nasu Sangen Pork simmered,Radish,carrot,taro
Foreign goods　:Nasu Dori Demi Sauce Cheese Grilled
March: Kounso specialty"Stone grill Taru"
　　　　　　　Duck,Duck tsumere,Seasonal vegetables
Evolution: Nasu Nogahara beef stone grilled
Steamed food　:Authentic red pepper
　　　　　　　
Oils　:Tempura of Char from Nasu-Shiobara,Seasonal vegetables,Sky juice
Meal
Stopper: Red miso soup
rice: Tochigi Prefecture's Koshi Hikari
　　　　　Sprinkle with spicy sauce
Pickled Vegetables: Assorted homemade pickles
Sweets　:Hot spring bowl pudding, seasonal fruit

aperitif　:Homemade plum wine
Ahead　:Soup with yunami soy milk wholesale ginger

Creation: Premium Yashiomasu Trout Momiji
　　　　　　　　Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
Grilled Dish　:Hokuraku Yaki
　　　　　　　　Freezing,shrimp,Scallop,Vegetables

March: Kounso specialty, "Stone grill Taru"
　　　　　　　　Duck,Duck tsumere,Seasonal vegetables
Vinegared dish　:Deep-fried red radish grated vinegar
Meal
Stopper: Red miso soup
rice: Tochigi Prefecture's Koshi Hikari
　　　　　　Sprinkle with spicy sauce
Pickled Vegetables: Assorted homemade pickles
Sweets　:Hot spring pudding

For breakfast, we prepared a body-friendly chair seat.

Reproduce the taste that Matagi used to eat in the mountains

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. (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

Kouunsou Recommended "Local sake of Tochigi"

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?
【Kouunsou recommended, Local sake of Tochigi "Toshiki sake set"】