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
Winter 2021 Kaiseki Dinner Course ～The Winter Village in Aura Orange～ Bourou NOGUCHI Noboribetsu
| Aperitif (Bourou Original Cocktail) | Sasanqua Mist apple liqueur, cidre, apple compote |
|---|---|
| Sakizuke (Amuse-Bouche) | Barfin Flounder and Mashed Potato Crepe Curried Quinua Salad |
| Zensai (Appetizer) | Cod Roe Saikyo*-Grill Japanese Amberjack and Sea Urchin Toji*-Fry Snow Crab and Edible Daisy Plum-Flavored Salad Sweet Vinegar-Tossed Fluke and Ankimo* Mussel and Vegetable with Pasta Pesto Carrot Mousse with Yogurt Espuma Japanese Black Pork Rillettes Biscuit Sandwich *Saikyo Miso: sweet white soybean paste born in Kyoto. *Toji-Fry: deep-fried ingredients wrapped with Tofu skin. *Ankimo: steamed monkfish liver |
| Owan (Bowl Dish) | Lily Bulb Puree Soup with Clam Ball and Spinach edible lily bulb, Shimeji mushroom, seaweed, plum-flavored bran-gluten bread |
| Otsukuri (Sashimi Dish) | Enjoy our fresh sashimi also with Hon Wasabi Japanese horseradish. Pacific Herring with Tosa Shoyu* Sauce Vinegared Okhotsk atka Mackerel with Tosa-zu Vinegar* Sauce* Rockfish with Irizake* Okhotsk Botan Shrimp with Tosa Shoyu Sauce Fat Tuna with Tosa Shoyu Sauce *Tosa Shoyu: soy sauce flavored with bonito broth *Tosa-Zu Vinegar: sweet vinegar sauce flavored with bonito flake broth *Irizake: concentrated Japanese Sake seasoned with pickled plum |
| Nakazara (Light Dish) | Seafood Gratin Country Style and Shrimp Ravioli with Creamy White Wine Sauce cod, scallop, shrimp, lentil, spinach |
| Shiizakana (Main Dish) | Fillet Mignon Rock Grill Duck Confit Mille-Feuille and Smoked Ricotta Cheese served with: Creamy Tomato Sauce, Lemon Salt, Mustard Shoyu Espuma Hon Wasabi: fresh Japanese horseradish |
| Shokuji (Rice Dish) and Tome-Wan (Soup Dish) | Yumepirika* Rice in Traditional Rice Pot White Miso Soup Awabu millet-gluten bread, Aosa seaweed, scallion ~Chef’s Special Homemade Pickles Trio~ Koji-zuke* Salmon and Cabbage Japanese Radish with Salty Kelps Tamari-zuke* Shiitake Mushrooms Wasabi Kombu* from Fujisaki Wasabi-En Kimchee-Tossed Squid *Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for nice consecutive years. *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend with rice and Japanese sake. *Koji-zuke: ingredients pickled with rice malt called Koji. *Tamari-zuke: ingredients pickled with Tamari Shoyu. Tamari Shoyu(soy sauce) is made by steaming soybeans, adding koji to make miso balls, and letting them ferment and mature for more than a year. |
| Dessert | Green Tea Pana Cotta Parfait Cocoa Jelly Crepe Gateau au Chocolat Salty Caramel Macaron ・ Bourou NOGUCHI Noboribetsu Original Blend Coffee Black Tea (Darjeeling, Earl Grey) |
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
