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.
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
Summer 2021 Kaiseki Dinner Course ～Green Mirage of Noboribetsu Summer～ Bourou NOGUCHI Noboribetsu
| Aperitif (Bourou Original Cocktail) | Orange Blossom orange juice, orange peel, Cointreau(orange liqueur), cassis liqueur, orange slice |
|---|---|
| Sakizuke (Amuse-Bouche) | Dry-Cured Ham & Sun-Dried Tomato Summer Roll Garden rocket, cherry-wood smoke in a dome Tarte Flambée |
| Zensai (Appetizer) | Rainbow Trout & Wasabina Leaf Mustard Nibitashi* Salad Whelk with Sauce Ravigote Duck Roast & Smoked Quail Egg with Moromi-Mayo* Sauce Yuba Tofu Skin and Sea Urchin with Bekko-An* Sauce Black Pork Pâté de Campagne Abalone and Snow Crab Tossed with Kanimiso* Paste Cauliflower Panna Cotta with Cauliflower and Basil-Flavored Cauliflower Ice Cream Nibitashi: Dashi(Japanese soup stock)-simmered and flavored salad Moromi-Mayo: creamy sauce blended with Moromi chunky soybean paste and mayonnaise Bekko-An: amber-colored sticky sauce for Japanese dishes Kanimiso: kind of crab(Kani in Japanese) liver paste |
| Owan (Bowl Dish) | Corn and Red Snapper in Sticky Kudzu* Soup Mozuku seaweed, Sudachi Japanese citrus, edible rose petal Kudzu: Japanese starch widely used for Japanese cuisine and Wagashi traditional Japanese sweets. |
| Otsukuri (Sashimi Dish) | Enjoy our fresh sashimi also with Hon Wasabi Japanese horseradish. Okhotsk Botan Shrimp with Tosa Shoyu* Sauce Kelp-Flavored Flathead Flounder with Salty Ponzu* Sauce Okhotsk Scallop with Salty Ponzu Sauce Three-Striped Rockfish with Plum Irizake* Medium-Fatty Tuna with Tosa Shoyu Sauce Tosa Shoyu: soy sauce flavored with bonito broth Ponzu: soy sauce or salt based sour sauce made with citrus and vinegar Irizake: concentrated Japanese Sake seasoned with pickled plum |
| Nakazara (Light Dish) | Grilled Rockfish and Green Sturgeon with Tomato Couscous parsley espuma, saffron espuma |
| Shiizakana (Main Dish) | Noboribetsu Wagyu Beef Steak with Savory Sauce Trio valsamic vinegar sauce, lemon salt, green mustard |
| Shokuji (Rice Dish) and Tome-Wan (Soup Dish) | Yumepirika* Rice in Traditional Rice Pot Red Miso Soup scallop, shredded egg crêpes, green onion ~Pickles Trio~ Homemade Komatsuna* Turnip Green Tosa Style* Homemade Cherry Tomato with Shiso-Koji* Yubari Melon Pickle Wasabi Kombu* from Fujisaki Wasabi-En Goma-Ae* Salad with Okhotsk atka Mackerel Aosa seaweed aka Sea Lettuce, sesame Komatsuna Tosa Style: Komatsuna(turnip green) tossed with bonito flakes Shiso-Koji: Koji(rice malt) flavored with Shiso perilla. Yubari Melon: also called Yubari King, cantaloup farmed in Yubari, Hokkaido. Goma-Ae: Japanese side dish made with various ingredients tossed with sesame dressing. Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for ten consecutive years. Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend with rice and Japanese sake. |
| Dessert | Red Shiso Perilla Jelly and Homemade Mango Ice Cream Noboribetsu Milk Blanc-Manger Opera Cake Fruit Stardust with Custard custard cream, chocolate whip, chocolate sauce～ Bourou NOGUCHI Noboribetsu Original Blend Coffee Black Tea Pineapple Lemonade with Summer Blue Syrup |
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
Choose from Japanese cuisine with kettle-cooked rice and a range of complementary side dishes, or western cuisine with fresh-baked bread and meat dishes made from brand name Hokkaido beef.
JIBIE
