Food of the hotel

Reiwa 2 years
Winter Menu Shiobara Onsen Kouunsou Chief Chef Takashi Aoki
※It may change slightly depending on circumstances.

aperitif: Homemade plum wine
Ahead:　Sesame tofu
Japanese cabbage:　Cod sleet sweet and sour sauce
　　　　　　　Nasu Dori matsukaze
　　　　　　　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
A chef　:Nasu Sangen Pork simmered
Foreign goods　:Grilled Nasu Dori Demi Sauce Cheese
March　:Kounso specialty"Stone grill Taru"
　　　　　　　Duck roast,Duck tsumere,mushroom,Seasonal vegetables
Steamed food　:Chinese style egg binding of clams
　　　　　　　
Meal
Stopper: Red miso soup
rice: Tochigi Prefecture's Koshi Hikari
　　　　　Sprinkle with spicy sauce
Pickled Vegetables: Assorted homemade pickles
Sweets　:Hot spring anmitsu, fruit

aperitif: Homemade plum wine
Ahead:Sesame tofu
Japanese cabbage:　Cod sleet sweet and sour sauce
　　　　　　　Nasu Dori matsukaze
　　　　　　　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
A chef　:Nasu Sangen Pork simmered
Foreign goods　:Grilled Nasu Dori Demi Sauce Cheese
March　:Kounso specialty"Stone grill Taru"
　　　　　　　Duck roast,Duck tsumere,mushroom,Seasonal vegetables
Evolution　:Nasu Kogen Wagyu Stone Plate Grilled Seasonal Vegetables
Steamed food　:Chinese style egg binding of clams
　　　　　　　
Oils　:Rock fish tempura
Meal
Stopper: Red miso soup
rice: Tochigi Prefecture's Koshi Hikari
　　　　　Sprinkle with spicy sauce
Pickled Vegetables: Assorted homemade pickles
Sweets　:Hot spring anmitsu, fruit

aperitif　:Homemade plum wine
Ahead　:Sesame tofu

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　　
A chef　:Nasu Sangen Pork simmered
March　:Kounso specialty　"Stone grill Taru"
　　　　　　　　Duck roast,Duck tsumere,mushroom,Seasonal vegetables
Vinegared dish　:Cod sleet sweet and sour sauce
Meal
Stopper: Red miso soup
rice: Tochigi Prefecture's Koshi Hikari
　　　　　　Sprinkle with spicy sauce
Pickled Vegetables: Assorted homemade pickles
Sweets: Hot spring anmitsu

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

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

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"】