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 2020 Kaiseki Dinner Course ～Awakening of a New Season～ Bourou NOGUCHI Noboribetsu
| Aperitif | Kazashigusa cherry blossom liqueur, cranberry juice, edible cherry blossoms cherry blossom liqueur, cranberry juice, edible cherry blossoms Kazashigusa is an ancient Japanese word created in Shin Kokin Wakashu(New Collection of Ancient and Modern Poems in the 1400s) meaning a stem of flowers as hair stick, especially cherry blossoms. Enjoy a sweet and sour spring flavor with our original cocktail. |
|---|---|
| Sakizuke (Amuse-Bouche) | Soymilk Pot-au-feu with Spring Cabbage and Bamboo Shoot Tips bacon, cabbage, bamboo shoot tips, dried tomato, Mizuna leaf, red beet |
| Zensai (Appetizer) | Fava Bean Kakiage* Tempura Marinated Giant Butterbur and Plantain Lily Pacific Herring Carpaccio Octopus and Japanese Leek with Vinegared Miso Sauce Bamboo Shoot with Moromi* Mayo Sauce Canola Blossom Raw Ham Roll with Yolk Vinegar Sauce Chicken* and Couscous pâté Kakiage Tempura; a type of tempura commonly made with small-sized seafood and shredded vegetables Moromi: called “shoyu berries”, flavorful soft chunks of soy sauce lees. Chicken: branded chicken from Date-City, Hokkaido |
| Owan (Bowl Dish) | Whelk and Sakhalin Surf Clam with Bonito Dashi* Soup bracken, Japanese parsley, seaweed, water shield, Shimeji mushroom, Yuzu* *Dashi: Japanese soup stock made mostly with bonito and kelp *Yuzu: Japanese citrus to add refreshing flavor |
| Otsukuri (Sashimi Dish) | Octopus with Tosa Shoyu* Sauce Tuna with Tosa Shoyu Sauce Shredded-Kelp-Marinated Flathead Flounder with Irizake* Botan Shrimp with Tosa Shoyu Sauce Kelp-Marinated Okhotsk Atka Mackerel with Bitter Orange Ponzu* *Irizake: concentrated Japanese Sake seasoned with pickled plum *Tosa Shoyu: soy sauce flavored with bonito broth *Ponzu: soy-sauce based sour sauce made with citrus and vinegar. |
| Nakazara(Light Dish) | Sauteed Cherry Salmon with Green Pea Sauce clam sausage, snap pea, green pea, tarragon |
| Shiizakana (Main Dish) | Roast Beef with Spring Sauces Cherry Blossom Salt, Green Mustard Sauce, Alpine Leek Sauce Spring Vegetables Noboribetsu Beef, dried cherry blossoms, alpine leek, Brussel sprouts, Romanesco broccoli, Boston lettuce, asparagus, loose leaf lettuce, cherry tomato |
| Shokuji (Rice Dish) and Tome-Wan (Soup Dish) | Yumepirika* Rice Freshly Cooked with Traditional Rice Pot Red Miso Soup giant butterbur bud, field horsetail, scallion ~Chef’s Special Homemade Pickles Trio~ Pickled-Plum Flavored White Radish, Tosa Style* Sweet Chili Koji (rice mold) -Pickled Cabbage and Sakura Shrimp Wasabi Kombu* from Fujisaki Wasabi-En Grilled Anago (Conger Eel) Hitsumabushi* *Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for eight consecutive years. *Tosa Style Sweet Chili: Shishito (sweet chili) tossed with dried bonito flakes. *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend with rice and Japanese sake. *Hitsumabushi: traditional rice dish of Nagoya-City since the end of the 1800s. Rice mixed with grilled and chopped eel with Dashi soup or green tea to pour on the mixture to enjoy. |
| Dessert | Peach Sorbet Strawberry Compote Cream Cheese Bouchée Gâteau au Matcha (Green Tea) ・ Bourou NOGUCHI Noboribetsu Original Blend Coffee Tea (Darjeeling, Earl Gray) Iced Rosehip Lemonade |
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
