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
Autumn Kaiseki Dinner Course “Swirling Autumn Colors”
| Aperitif | Nashien ~ Orchard Pear ~ original cocktail presenting the refreshing atmosphere of the beginning of autumn pear liqueur, freshly grated Japanese pear Japanese Sake, Pineapple Pulp, Mandarin Orange Juice |
|---|---|
| Saki-Zuke (amuse-gueule) | Jellied Mushroom Consommé with Creamy Onion Vichyssoise mushrooms, onion, red chili |
| Zen-Sai (appetizer) | Grilled Shishamo Smelt with Persimmon Vinegar Stewed Octopus with Bulbil *Moromi Miso Sauce *Temari Ball Sushi with Snow Crab Pork and Lotus Root with Balsamic Vinegar Fruit Chinese Lantern from NOGUCHI Kitayuzawa Farm Cream Cheese Ball with Dried Fruits and Cured Ham Carrot Mousse *Moromi Miso: mild-flavored chunky miso *Temari Sushi: Small ball sushi in the shape of traditional hand-crafted toy called “temari” meaing “hand ball” |
| O-wan (bowl dish) | *Sawaniwan with Chicken Ball and *Kudzu yellow carrot, Shimeji mushroom, burdock root, black pepper, Mitsuba leaves *Sawaniwan: salty vegetable soup with pork or chicken, local specialty of Aichi Prefecture *Kudzu: Japanese starch to thicken and smoothen stock and soup, also called Japanese arrowroot |
| Otsukuri (Sashimi=thinly sliaced raw fish) | Matsukawa Fluke with *Iri-Sake Sauce “Hon Maguro” Bluefin Tuna with *Tosa Shoyu Sauce Kelp-Pickled Rainbow Trout with *Shijimi Ponzu Sauce Hokki Surf Clam with Iri-Sake Sauce Botan Shrimp with Tosa Shoyu Sauce *Iri-Sake: concentrated Japanese Sake seasoned with pickled plum *Tosa Shoyu: soy sauce flavored with bonito broth *Shijimi Ponzu: Sour soy sauce seasoned with vinegar and fresh-water clam stock |
| Nakazara (light dish, hot pot) | *Shiraoi Beef Roast with Julienned Beets with *Autumn Sauce Trio Autumn Sauce Trio: Hollandaise sauce, creamy beet sauce, red wine and cassis sauce *Shiraoi Beef: one of the best beef brands in Hokkaido |
| Shii-Zakana (main dish) | Japanese Style Acqua Pazza with Silky Dried Kelp-Wrapped Flounder and Hokkaido Scallop cherry tomatoes, Mizuna leaves, dried bonito flakes to sprinkle, creamy pickled plum sauce to change flavor |
| Shokuji (rice dish) | *Yumepirika Rice Freshly Cooked in Traditional Pot Chef’s Original Pickles: Homemade Cucumber with *Shiso Miso, Pickled Plum-Flavored White Radish,*Tosa Style Turnip *Wasabi Kombu from Fujisaki Wasabi En Hokkaido *Karashi Mentaiko *Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for seven consecutive years *Shiso Miso: soybean paste cooked with refreshing shiso leaves *Tosa Style Turnip: turnip pickle with dried bonito flakes *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce Perfect match with rice and Japanese sake *Karashi Mentaiko: Japanese favorite red chili-seasoned cod roe |
| Tome-Wan (soup) | Red Miso Soup grilled eggplant, scallion, dried Nori seaweed *Red Miso: full-bodied bean or rice paste fermented longer than white miso |
| Dessert | Mont Blanc Cake with Violet Yam Cream Pumpkin Crème Brûlée Apple Ice Cream ・ BOUROU NOGUCHI Original Blend Coffee Tea – Darjeeling, Earl Grey Decaffeinated Apple Tea with Cinnamon Stick |
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
