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.


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


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


※Please note that the menu items of dinner course are subject to change according to the availability.


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.


Spend an intoxicating time with delicious food and drink in a private space.