Food of the hotel

1 year
Autumn menu, Shiohara Hot Spring, Kouunsou, Chief Chef, Aoki, Peak
※It may change slightly depending on circumstances.

aperitif: Homemade plum wine
Ahead : 　Junsai Shrimp, caviar, Yama Ao
Japanese cabbage : Deep-fried salmon roe
　　　　　　　Autumn vegetables and vinegar miso
　　　　　　　Vegetable stick, Homemade meat and vegetable miso
Creation: Premium Yashiomasu Trout Momiji
　　　　　Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
Grilled Dish: Grilled salted oak
　　　　　　sweetness, Sweet potato vinegar, Red and white shadow
A chef: Vegetable and shrimp hot spring roll
Foreign goods: Nasu Doriki mushroom pie wrapped in cream sauce
March: Kounso specialty"Stone grill Taru"
　　　　　　　Nasu Sangen Pork Sangen Nasu Sangen Pork Tsumire, Seasonal vegetables
Steamed food: Potato shrimp wharf
　　　　　　　Southern paddle, Trefoil

Meal
Stopper: Red miso soup
rice: Tochigi Prefecture's Koshi Hikari
　　　　　Sprinkle with spicy sauce
Pickled Vegetables: Assorted homemade pickles
Sweets: Hot spring anmitsu, seasonal fruit

aperitif: Homemade plum wine
Ahead : 　Junsai Shrimp, caviar, Yama Ao
Japanese cabbage : Deep-fried salmon roe
　　　　　　　Autumn vegetables and vinegar miso
　　　　　　　Vegetable stick, Homemade meat and vegetable miso
Creation: Premium Yashiomasu Trout Momiji
　　　　　Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
Grilled Dish: Grilled salted oak
　　　　　　sweetness, Sweet potato vinegar, Red and white shadow
A chef: Vegetable and shrimp hot spring roll
Foreign goods: Nasu Doriki mushroom pie wrapped in cream sauce
March: Kounso specialty"Stone grill Taru"
　　　　　　　Nasu Sangen Pork Sangen Nasu Sangen Pork Tsumire, Seasonal vegetables
Steamed food: Potato shrimp wharf
　　　　　　　Southern paddle, Trefoil
Oils: Tempura of Mai Mushi, 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 anmitsu, seasonal fruit

Ahead: Yoro mozuku tofu
　　　　　　　　　　Chopped okra, Yama Ao
Creation: Premium Yashiomasu Trout Momiji
　　　　　　　　Char from Nasu-Shiobara, Nikko Yuba, tuna, A wife's set, Yama Ao
Grilled Dish: Grilled salted oak
　　　　　　　　sweetness, Sweet potato vinegar, Red and white shadow
A chef: Vegetable and shrimp hot spring roll
Foreign goods: Nasu Doriki mushroom pie wrapped in cream sauce
March: Kounso specialty, "Stone grill Taru"
　　　　　　　　Nasu Sangen Pork Sangen Nasu Sangen Pork Tsumire, Seasonal vegetables
Vinegared dish: Autumn vegetables and vinegar miso
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.

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"】