Food of the hotel

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

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

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

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"】