MEAL
- meal
Savor delicacies from the gourmet hotspot of Hokkaido with all five senses.
A wide range of dishes made with carefully selected ingredients.
We want our guests to enjoy delicious local delicacies,
so we serve cuisine made with local seasonal ingredients from Noboribetsu and Hokkaido based on the concept of “Jibie.”a
Enjoy the feast of your dreams with choice ingredients only possible in a gourmet hotspot like this.
so we serve cuisine made with local seasonal ingredients from Noboribetsu and Hokkaido based on the concept of “Jibie.”a
Enjoy the feast of your dreams with choice ingredients only possible in a gourmet hotspot like this.
DINNER
Japanese-western kaiseki cuisine combines Japanese and French styles to bring out the best in the ingredients
The concept of “hikizan” (subtraction) in Japanese cuisine discards anything unnecessary, and the French concept of “nouvelle cuisine” respects tradition while bringing in new ideas. The Japanese-western kaiseki cuisine combines these concepts and uses cooking methods that bring out the flavors of the seasonal ingredients from Hokkaido.
Dinner is served from 5.30pm,6.00pm and 7.30pm.
Dinner is served until 10:00pm.
Dinner is served from 5.30pm,6.00pm and 7.30pm.
Dinner is served until 10:00pm.
Must-Try Dish
Shizakana made from Hokkaido’s leading brand name beef
Seasonal sashimi served with Noboribetsu-grown wasabi
Kettle-cooked Yumepirika rice grown in Hokkaido
MENU
Omotenashi Kaiseki Dinner ~ Summer 2025
| Aperitif (Bourou Original Cocktail) | Kouten（晃天）～ The Dazzling Sun apricot brandy liqueur, lychee liqueur, pineapple juice, lemon juice, ginger ale, soybean lecithin, water |
|---|---|
| Sakizuke (Amuse-Bouche) | Asparagus and Date Chicken Kushiyaki* Rock Grill served with Kamuy-Mintaru Salt (salt with pepper) *Kushiyaki: popular Japanese dish, meat, seafood, or vegetables skewered and grilled. |
| Zensai (Appetizers) | Rusutsu Kougen Pork Marinade Iburigakko* & Cream Cheese with Caviar, Baguette Squid Okizuke* Conger Eal and Edamame Tartine with Marsala Sauce Octopus Spaghettini with Fish-Broth Espuma *Iburigakko: traditional local food from Akita prefecture, smoked white radish pickles *Okizuke: traditional Japanese dish made from primarily squid marinated in soy sauce |
| Saki-Wan (Bowl Dish) | Kelp Broth Soup with Deepwater Prawn Shinjo* Okura, green Yuzu citrus *Shinjo: traditional Japanese dish, steamed fish cake *Yuzu: Japanese citrus, used commonly for traditional Japanese cuisine |
| Otsukuri (Sashimi Dish) | Enjoy Hokkaido’s fresh sashimi with Hon Wasabi Japanese horseradish from Noboribetsu “Fujisaki Wasabien” Pacific Bluefin Tuna with Tosa Shoyu* & Wasabi Okhotsk Giant Ezo Scallop with Irizake* Chum Salmon with Tosa Shoyu & Wasabi Filefish with Kimo-Shoyu* Ensui Uni* with no condiment or seasoning needed. Kanten-Yose* with Edible Florists’ Daisy *Kanten-Yose: jelly cake made from Kanten (gel derived from red algae). *Tosa Shoyu: soy sauce flavored with bonito broth *Wasabi: Japanese horseradish *Irizake: concentrated Japanese Sake seasoned with pickled plum *Kimo-Shoyu: a kind of sauce made from the mixture of soy sauce and liver of filefish. *Ensui Uni: ensui (salt water), uni (sea urchin), sea urchin soaked in salt water of the same density as seawater. |
| Nakazara(Light Dish) | Rockfish Meunière & Orofure-Tomato* Poêlé with Rosemary Oil served with raspberry-flavored Champagne sauce, carrot fritters *Orofure-Tomato: local tomato from Soubetsu Town, Hokkaido, grown by the heat from hot spring. |
| Shiizakana (Main Dish) | Hop-Flavored Roast Beef with Furano Beef and Hops rocket, water cress, Romanesco, grilled corn served with mango-flavored balsamic sauce, basil sauce, grilled salt Shiraoi Beef Hachis Parmentier potatoes, ground beef |
| Shokuji (Rice Dish) and Tome-Wan (Soup Dish) | Yumepirika Rice* Cooked in Traditional Rice Pot House Blend Miso Soup grilled eggplant, scallions Cucumber and Yukari* Tamari-Zuke* Wasabi Kombu* from Fujisaki Wasabi-En Tossed with Grilled Eel Lightly Pickled Watermelon Radish Spinach Sweet Ginger Vinegar Sauce *Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for fourteen consecutive years *Yukari: dried red perilla leaf seasoning *Tamari-Zuke: traditional Japanese pickles, vegetables pickled in gluten-free soy sauce with rich flavor *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend with rice and Japanese sake. |
| Dessert | Red Perilla Jelly & Beet Cider Cocktail Lemon Mousse Cake Pistachio Ice Cream with Cat Tongue Cookie Shine Muscat & Blueberries *Shine Muscat: high-quality Japanese muscat grapes with high sugar content and crisp flesh texture. ・ Bourou NOGUCHI Noboribetsu Original Blend Coffee Black Tea ～ Darjeeling, Earl Grey Honey Lemon Tea |
BOUROU NOGUCHI NOBORIBETSU
※Please note that the menu items of dinner course are subject to change according to the availability.
BREAKFAST
Breakfast prepared with careful attention to the ingredients and cooking methods makes a fitting end to your stay
Please enjoy our breakfast, which is a mixture of Japanese and Western food.
【Breakfast open hours】： from 7.30am until 11：00am （L/O 9.30am.）
【Breakfast open hours】： from 7.30am until 11：00am （L/O 9.30am.）
JIBIE
