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 2022 Kaiseki Dinner Course ～Summer Greetings from Northern Land～ Bourou NOGUCHI Noboribetsu
| Aperitif (Bourou Original Cocktail) | AOTSUYU ～ Blue Monsoon ～ white wine, pineapple juice, kiwi syrup, frozen kiwi |
|---|---|
| Sakizuke (Amuse Bouche) | Mysterious Cherries Darker Cherry – Cherry Compote, Lighter Cherry – Cherry-Shaped Cream Cheese |
| Zensai (Appetizer) | Aspic with Conger Eel Braised Whelk White Asparagus Milanesa Deep-Fried Okhotsk atka Mackerel Escabeche Humus with Pollack Eggs Duck Loin Japanese Pepper Stew Hokkaido Corn Panna Cotta |
| Saki Wan (Bowl Dish) | Squid Ball Kudzu* Soup sea bream, snow crab, zucchini, edible water shield *kudzu: Japanese arrowroot starch used for especially traditional Japanese cuisine. |
| Otsukuri (Sashimi Dish) | Enjoy our fresh sashimi also with Hon Wasabi the Japanese horseradish. Sailfin Poacher with Sudachi* Vinegar Fat Tuna with Tosa Shoyu* Sauce Chum Salmon with Salty Kelp* Botan Shrimp with Tosa Shoyu Sauce Japanese Scallop with Spicy Miso Sauce *Sudachi: Japanese green citrus with refreshing sour taste used for flavoring. *Salty Kelp: salted dried kelp widely used as seasoning *Tosa Shoyu: soy sauce flavored with bonito broth |
| Nakazara (Light Dish) | Summer Flounder and Shrimp Mousse Charlotte with Champagne Sauce and Red Perilla Balsamic Sauce |
| Shiizakana (Main Dish) | Japanese Black Fillet Mignon Rock Steak with Peanut Salt, Shallot Sauce Summer Vegetable Gratin Slow-Cooked Seared Beef with Ume Espuma* Sauce *Ume Espuma: espuma foam flavored with pickled plum |
| Shokuji (Rice Dish) and Tome-Wan (Soup Dish) | Yumepirika* Rice in Traditional Rice Pot Country Style Red Miso Soup king crab, scallion ~Homemade Pickles Trio~ Salmon Trout mille-feuille Vinegared Cherry Tomatoes Red Onion and Vegetable Pickled with Red Perilla Vinegar Wasabi Kombu* from Fujisaki Wasabi-En *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 | Creamy Strawberry Shortcake Soup Far Breton Yuubari Melon Jelly Crêpe Cannelloni with Sunflower Seed Nougat Glacé ・ Bourou NOGUCHI Noboribetsu Original Blend Coffee Black Tea Peach and Orange Lemonade with Cranberry 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
