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

Autumn 2022 Kaiseki Dinner Course ~The House of Autumn Harvest~ Bourou NOGUCHI Noboribetsu

Aperitif (Bourou Original Cocktail) ~Fruit Picking in the Crisp Air~
RIEN
pear liqueur, Japanese sake ‘Chitosezuru’, frozen apple and pear
Zensai (Appetizer) ~swaying golden rice stalks in the soothing autumn breeze~
Japanese Scallop Iizushi
Pork Rillettes Canapé
Pacific Saury Hokkai-Yaki
Foie Gras Brûlée with Grape Jam
Grilled Octopus Ravigote Sauce
Eddoe Panna Cotta with Parmigiano Cheese Sorbet
Dried Fruits and Shimeji Mushroom Shiraae
*Iizushi: sushi dish made with fish fermented with cooked rice
*Hokkai-Yaki: Bourou NOGUCHI Noboribetsu original dish, potato rolled with grilled pacific saury
*Shiraae: traditional Japanese side dish, mashed Tofu salad
Saki Wan (Bowl Dish) ~Sweep away the bad vibes on the full moon night~
Hagi-Shinjo Kudzu Soup with Edible Daisy Petals
Shrimp, red bean, Maitake mushroom, Ginkgo nut
*Hagi-Shinjo: Shinjo is a steamed fish ball with shrimp and vegetables made fashioned after full moon,
and Hagi, Bush Clover, is widely known in Japan as one of “the seven autumn flowers”.
*Kudzu: kudzu starch made from kudzu root is a versatile thickener for broth and Wagashi used traditionally in Japan.
Otsukuri (Sashimi Dish) ~under the moonlight, a little bamboo fishing boat weltering on the waves~
Enjoy our fresh sashimi also with Hon Wasabi Japanese horseradish.
Bastard Halibut with Shredded Dried Kelp
with Tosazu and Green Chili Shoyu
Botan Shrimp with Green Chili Shoyu
Hen Clam with Tosa Shoyu
Fatty Tuna with Tosa Shoyu
Squid Noodle Style with Ikura
*Tosazu Vinegar: sweetened vinegar flavored with bonito flakes
*Green Chili Shoyu: soy sauce flavored with green chili
*Tosa Shoyu: soy sauce flavored with bonito broth
*Ikura: salmon caviar,
Nakazara (Light Dish) Walking on the fall colors~
Rainbow Trout Mie Cuit & Shrimp Quiche
lobster sauce, smoked milk espuma foam, red and yellow paprika sauces
Shiizakana (Main Dish) ~late autumn landscape: harvesttime and hay bales~
Filet Mignon Rock Grill
Mushroom Hachis Parmentier with Mukago Yam Bulbils
port wine sauce, mushroom tapenade, truffle salt, Hon Wasabi
*Hon Wasabi: fresh Japanese horseradish
Shokuji (Rice Dish) and Tome-Wan (Soup Dish) Yumepirika Rice in Traditional Rice Pot
Red Miso Soup
grilled eggplant, scallion
Chinese Cabbage Red Perilla Pickles
Ponzu-Tossed Hen Clam and Mushroom
Golden Skate Aspic
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.
*Ponzu: soy-sauce or salt based sour sauce made with citrus and vinegar.
Dessert ~snowflakes starts falling, say goodbye to autumn~
Chestnut-Bur-Shaped Sweet Potato
Chestnut Cake with Purple Yam Mont Blanc
Sauce Sabayon with Yoichi Kelner and Japanese Pear and Persimmon
Crémet d’Anjou with Orange Confiture

Bourou NOGUCHI Noboribetsu Original Blend Coffee
Black Tea
Cinnamon Apple Latte with Noboribetsu Rakuno-Kan 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

Spend an intoxicating time with delicious food and drink in a private space.