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.
Dinner is served from 5.30pm,6.00pm and 7.30pm.
Dinner is served until 10:00pm.
Dinner is served from 5.30pm,6.00pm and 7.30pm.
Dinner is served until 10:00pm.
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
Summer 2023 Kaiseki Dinner Course～WAKONYOUSAI, The Harmony～
| Aperitif (Bourou Original Cocktail) | HOUKASEN 鳳夏泉 ～ Summer Phoenix Chitosezuru(Japanese sake), pineapple, cassis liqueur |
|---|---|
| Zensai (Appetizer) | Conger Eel and Watershield with Tosazu* Jelly Ezo-Abalone with Seaweed Bourguignon Jellied Chicken and Grilled Eggplant Miso-Marinated Egg’s Chinese Lantern White Asparagus Uncured Ham Roll with Uncured Ham Ice Cream Cold Buckwheat Noodle with Vegetable Juice Chilled Savory Egg Pudding with Clam and Okra *Tosazu: Tosa vinegar, vinegar flavored with bonito broth |
| Saki Wan (Bowl Dish) | Rockfish Ball with Smooth Kudzu* Soup Lettuce espuma foam, grilled Shimeji mushroom, julienned Welsh onion, lime *kudzu: a high-quality starch generally used for Japanese food and wagashi. |
| Otsukuri (Sashimi Dish) | Giant Scallop Yakishimo* Style with Japanese Horseradish Miso Flounder with paprika sauce Summer Salmon with Plum Sauce Botan Shrimp with Tosa Shoyu Salty Sea Urchin For the refreshment: Pickled Cherry Tomato *Yakishimo: cooking method for sashimi to sear the skins of fresh fish and chills them in the ice-cold water. *Tosa Shoyu: soy sauce flavored with bonito broth |
| Nakazara (Light Dish) | Cold Bouillabaisse with Lobster Consommé Hokkaido Seafood Quintet: Olive Flounder, Kegani Crab, Sakhalin Surf Clam, Whelk, Alaskan Pink Shrimp with Basil Sauce, Creamy Lobster Sauce, Edamame Bavarois |
| Shiizakana (Main Dish) | Shiraoi Beef * Rock Grill served with pickled plum espuma sauce, madeira red wine sauce, tomato salt Miso-Marinated Duck Roast Mushed Potato with Japanese Pepper *Shiraoi Beef: Japanese black wagyu beef raised in Shiraoi, the southern town of Hokkaido. |
| Shokuji (Rice Dish) and Tome-Wan (Soup Dish) | Yumepirika Rice in Traditional Rice Pot White Miso Soup fresh Yuba(tofu skin), mozuku seaweed, scallion Uniku* with Shiraoi Beef and Sea Urchin Pickled Myoga Japanese Ginger Hokkaido Vegetable Shibazuke* Pickles Shoyu-Pickled Okras *Uniku: dish with beef and sea urchin *Shibazuke pickles: vegetable pickles pickled and flavored with salt and red perilla leaves Wasabi Kombu from Fujisaki Wasabi-En *Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for twelve consecutive years. *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend with rice and Japanese sake. |
| Dessert | Lemon Sorbet with Mirin* Caramel Sauce Crème d’Ange with Hokkaido Fromage Blanc Raindrop Cake with Espresso Whip Fruit Gratin Tart with Yuzugosho* *Mirin: Japanese cooking wine with more sugar than regular sake. *Yuzugosho: Japanese condiment made from Yuzu the Japanese citrus and black pepper c Bourou NOGUCHI Noboribetsu Original Blend Coffee Black Tea ～ Darjeeling Mint 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
Please enjoy our breakfast, which is a mixture of Japanese and Western food.
【Breakfast open hours】： from 7.30am until 11：00am （L/O 9.30am.）
【Breakfast open hours】： from 7.30am until 11：00am （L/O 9.30am.）
JIBIE
