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 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
