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.
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 Dinner Course “Shun-Sai(Palette in Bloom)”
| Aperitif | “Shunko (Vernal Dew)” BOUROU NOGUCHI’s Original Cocktail white wine, grape juice, kiwi syrup with Sakura(cherry blossom)-pink jelly |
|---|---|
| Saki-Zuke (amuse-gueule) | ~ Landscape of Early Spring Fields in Hokkaido ~ Spring Vegetable Fritters asparagus, butterbur Fuki, radish, turnip served with soy-sauce flavored bread crumbs and potato puree sauce |
| Zen-Sai (appetizer) | ~ Rumbling Flower Petals in the Warm Spring Breeze ~ Confit Chicken Gizzard Field Mustard Fresh Salmon Roll Scallop and Green-Pea *Ohitashi Salad Shrimp and Red Cabbage Summer Roll with Shrimp Aurora Sauce Cold Snow-Crab Butter *Chawan-Mushi Grated Carrot Salad with Ikura Salmon Roe Pork Loin with *Plum Sauce *Ohitashi = vegetable marinade with fish or kelp broth *Chawan-Mushi = steamed savory egg custard *Plum Sauce = sour sauce made from Japanese pickled plum “Umeboshi” |
| O-wan (bowl dish) | Dobin-Mushi (Steamed Earthware-Pot Soup) chicken ball, Maitake(Hen-of-the-Woods) mushroom, Kogomi fiddleheads, Sudachi citrus |
| Otsukuri (Sashimi=thinly sliaced raw fish) | Otsukuri comes with three different kinds of sauce, the chef’s selections. Tuna (chef’s selection: *Tosa Soy Sauce) Botan Shrimp (chef’s selection: Tosa Soy Sauce) Nishin Pacific Herring (chef’s selection: *Sesame Soy Sauce) Japanese Scallop (chef’s selection: *Shio-Ponzu) Barfin Flounder with Shredded Dried Kelp (chef’s selection: Tosa Soy Sauce) *Tosa Soy Sauce: soy sauce flavored with bonito broth *Sesame Soy Sauce: soy sauce flavored with sesame *Shio-Ponzu: light and sour citrus-based dressing |
| Nakazara (light dish, hot pot) | Cherry-Petal Shaped Braised Skate with Sakura-Pink Starchy Broth Sauce Japanese white radish, *Shiso buds, herbs *Shiso: Japanese herbal plant with minty flavor, integral in Japanese cuisine. |
| Shii-Zakana (main dish) | Two Local Brands(Shiraoi, Ohnuma) of Beef Steaks with Vegetables Broil the beef on a lava rock in the center of the plate to enjoy. |
| Sunomono (Vinegared Dish) | Kelp-Pickled Pufferfish with Citrus Vinegar Sauce American Silvertop, cherry tomato, sword-bean flowers |
| Shokuji (rice dish) | *Yumepirika Rice Chef’s Original Pickles: Mizuna Leaf with *Yukari/Radish *Country Pickles/ *Senmai Kabu Turnip *Wasabi Kombu from *Fujisaki Wasabi En Beef *Shigure-Ni *Yumepirika Rice: Hokkaido-brand rice No.1-ranked in Japan for seven consecutive years. *Yukari: refreshing savory sprinkles made from red Shiso leaves *Country Pickles: Japanese radish dressed with Yukari and green Shiso leaf *Senmai Kabu Turnip: traditional and seasonal pickled turnip of Kyoto *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend of rice and Japanese sake. *Fujisaki Wasabi En: traditional shop of wasabi products established in 1915 here in Noboribetsu. *Shigure-Ni: simmered beef with sweetened Soy Sauce |
| Tome-Wan (soup) | *Red Miso Soup Japanese field horsetail, Aralia tree buds, Japanese scallions *Red Miso: full-bodied bean or rice paste |
| Dessert | Fresh Cheesecake with Sakura-Pink Jelly and Salt-Pickled Cherry Blossom Topping Dried Fruit and Nut Nougat Glacé Ice Cream Cake Chocolate Soufflé Salt Ice Cream BOUROU NOGUCHI Original Blend Coffee Tea – Darjeeling, Earl Grey, Peach |
BOUROU NOGUCHI NOBORIBETSU
※Depending on the seasonal menu, there are times when contents may change.
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
