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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"

    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 mixed green onion mustard
    Japanese cabbage: Red fish with grated daikon radish and vinegar
            Sweetfish boiled in soy sauce
            Spring vegetable jelly
    Ozukuri: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 :Aigamo loin and bamboo shoots cooked together
    March :Kounso specialty"Stone grill Taru"
           Seafood Stone grill Taru mushrooms vegetables
    Foreign goods :Nasu Sangen Pork pie wrapped in spinach sauce
    Steamed food :Spring vegetables steamed in a clay pot with tomato sauce
            
           
    Meal
    Stopper :clam tide tailoring
    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: sea lettuce seaweed soy milk mixed green onion mustard
    Japanese cabbage: Red fish with grated daikon radish vinegar
           Juvenile Sweetfish Honeydew
           spring vegetable jelly
    Making:Premium Yashiomasu Trout Momiji
           Char from Nasu-Shiobara,Nikko Yuba,tuna,A wife's set,Yama Ao
    Grilled Dish :Nasushiohara Yamame fish grilled with salt Hajikami Sweetness
    A chef :Aigamo loin and bamboo shoots cooked together
    March :Kounso specialty"Stone grill Taru"
           Seafood Stone grill Taru,mushroom,Vegetables 
    Foreign goods :Nasu Sangen Pork pie wrapped in spinach sauce
    Evolution :Nasu Kogen beef roasted on a stone plate
    Steamed food :Spring vegetables steamed in a clay pot with tomato sauce
    Fried food :Deep-fried young sweetfish, spring vegetables, plain salt

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

    aperitif: Homemade plum wine
    Ahead: sea lettuce seaweed soy milk mixed green onion mustard
    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

    March :Kounso specialty"Stone grill Taru"
           Seafood Stone grill Taru,mushroom,Vegetables
    Steamed food :Spring vegetables steamed in a clay pot with tomato sauce
    Vinegared dish :Red fish with grated daikon radish vinegar
           
    Meal
    Stopper :clam tide tailoring
    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"】