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
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
