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.

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

Spring 2021 Kaiseki Dinner Course~The Spring Glow~ Bourou NOGUCHI Noboribetsu

Aperitif (Bourou Original Cocktail) Hatsuyo ~ Delightful Sunshine
red Shiso(Perilla) leaf sherbet with Chitosezuru Japanese Sake, Yuzu liqueur.
Sakizuke (Amuse-Bouche) Triple-Fruit Salad with Snow Crab and Ricotta Cheese
grapefruit jelly, grissino breadstick, balsamic vinegar sauce.
Zensai (Appetizer) Cauliflower Risotto and Fresh Skipjack Tuna with Ponzu* Jelly
Roasted Tomato and Chilled Capellini with Tomato Espuma
Zunda Yohkan*
Sticky Turnip Cake and Raw Ham
Duck Roast and Grilled Leek with Vinegared Miso Sauce
Simmered Salad with Edible Florist’s Daisy and Horsetail
53℃-Grilled Giant Scallop and Japanese Angelica Sprout
with Blush Vinegar Sauce

Ponzu: Japanese style sour sauce made from soy sauce, vinegar, and citrus
Zunda: sweet paste made from edamame soybeans for Japanese style desserts.
Yohkan/Yohkan: a traditional Japanese confection (Wagashi) made with sweet bean pastes.
Saki Wan (Bowl Dish) Deep-Fried Shrimp Ball in Spring Soup
junsai*, fresh seaweed, hosta, bracken fern, cherry leaf

Junsai: water shield often used in Japanese cuisine for soups, Tempura, and vinegared dishes.
Otsukuri (Sashimi Dish) Enjoy our fresh sashimi also with Hon Wasabi Japanese horseradish.

Okhotsk atka Mackerel with salty Ponzu* Sauce
North-Pacific Giant Octopus with Tosa Shoyu* Sauce*
Fatty Tuna with Tosa Shoyu Sauce
Pink Prawn with Tosa Shoyu* Sauce
Japanese Spanish Mackerel with Irizake*

Ponzu: soy-sauce or salt based sour sauce made with citrus and vinegar.
Tosa Shoyu: soy sauce flavored with bonito broth
Irizake: concentrated Japanese Sake seasoned with pickled plum.
Nakazara (Light Dish) Cherry Salmon à la meunière with Cidre Cream Sauce
white asparagus, cidre sparkling apple wine
Shiizakana (Main Dish) Noboribetsu Beef Sirloin Roast
Smoked Wagyu Beef Cheek with Savory Sauce Quartet
Madeira wine sauce, pink mustard, kelp salt, fresh Hon Wasabi* from Noboribetsu Fujisaki Wasabien

Hon Wasabi: fresh Japanese horseradish.
Shokuji (Rice Dish) and Tome-Wan (Soup Dish) Yumepirika* Rice in Traditional Rice Pot
Red Miso Soup
clam, edible red algae, scallion
~Chef’s Special Homemade Pickles Trio~
Fresh Pickles with Mizuna Leaves and Spotted Shrimp*
Japanese Radish Plum-Vinegar Pickles
Spring Cabbage with Fermented Rice Malts

Wasabi Kombu* from Fujisaki Wasabi-En
Tossed Sea Urchin and Whitebaits with Soy Sauce
Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for nice consecutive years.
Spotted Shrimp: also called Sakura Shrimp, dried small shrimp often used for Japanese cuisine.
Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce.
Best friend with rice and Japanese sake.
Dessert Homemade Raspberry Sherbet
Strawberry Mille-Feuille
Bourou’s Original Chocolate Tofu
Pistachio Brûlée

Bourou NOGUCHI Noboribetsu Original Blend Coffee
Black Tea (Darjeeling, Earl Grey)
Green Tea Latte with Noboribetsu Milk

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

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