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Food of the hotel

  • Kounso"Fortune course"

    Reiwa 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"

    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
    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 course

    aperitif: 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

  • 【Kounso specialty Ishiyaki taru】 A specialty dish that throws burnt stones into barrels

    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)
  • Children's meal

    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
  • 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"】