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
Winter 2024 Kaiseki Dinner Course ～JIBIE, : Winter～
| Aperitif (Bourou Original Cocktail) | TOUKA（橙火）～ Arancione Glow Cidre, Lejay Crème de Fraise des Bois, grenadane syrup, frozen berries |
|---|---|
| Sakizuke (Amuse-Bouche) | Toyoura-Town SPF Pork with Yuzu*-flavored Hot Espuma Japanese white radish, carrot, burdock, Maitake mushroom *Yuzu: citrus fruit cultivated in Eastern Asia, commonly used in Japanese cuisine. |
| Zensai (Appetizers) | Edible Lily Bulb Domyoji-Mochi* with Starchy Ginger Sauce Foie Gras & Sauteed Apple with Red Perilla Balsamic Sauce Cauliflower Panna Cotta with Consommé Jelly Pacific Halibut Herbal Bread Crumb Grill with Cheese Sauce Persimmon and Hijiki* Shiraae* Jellied Japanese Sculpin with Edible Nasturtium Leaves *Domyoji mochi: sticky cake made from domyoji-ko the ground glutinous rice powder. *Hijiki: brown or black sea vegetable, used in traditional Japanese cuisine. *Shiraae: traditional Japanese dish made with vegetables tossed in mashed and flavored tofu. |
| Saki-Wan (Bowl Dish) | Rausu Kombu* Stock Sticky Kudzu* Soup red seabream, grilled tofu skin, julienned Japanese leek, wolfberry, string bean *Rausu kombu: kelp that grows in the coastal water of Rausu, Hokkaido, well known for its rich flavor. *Kudzu: high-quality starch made from Japanese arrowroot used mostly for traditional Japanese dishes |
| Otsukuri (Sashimi Dish) | Enjoy Hokkaido’s fresh sashimi with Hon Wasabi Japanese horseradish from Noboribetsu “Fujisaki Wasabien” Giant Ezo-Scallop Yakishimozukuri* with Mikan-Su Sauce* Olive Flounder Tororo-Kombu* Marinade with Mikan-Su Sauce Japanese Amberjack with Tosa Shoyu* Fat Tuna with Tosa Shoyu Botan Shrimp with Irizake* Mekabu Ohitashi* with homemade Tosa soy sauce served with Perilla-flavored Mitsuba leaves Served with Hon Wasabi Fresh Japanese Horseradish from Noboribetsu Fujisaki Wasabi-en* *Yakishimozukuri: traditional sashimi cooking technique, burning fish skin to enhance the flavor and smoky scent. Tororo-Kombu: thinly shaved dried kelp flakes, used widely for Japanese dishes. *Mikan-Su: Vinegar sauce made from mandarin orange (Mikan) and vinegar (Su). *Tosa Shoyu: soy sauce flavored with bonito broth *Irizake: concentrated Japanese Sake seasoned with pickled plum *Mekabu: a type of seaweed that is the flowering part of Wakame seaweed with slimy texture. *Ohitashi: a type of side dish in Japanese cuisine, vegetables soaked in dashi broth. |
| Nakazara(Light Dish) | Pacific Cod Grill with Creamy White Wine Sauce Milt Meunière with Truffle Dressing, Tomato Couscous |
| Shiizakana (Main Dish) | Hokkaido Filet Mignon Rock Grill served with kelp salt, green pepper sauce, fresh wasabi from Fujisaki Wasabi-en Simmered Beef Tortilla Wrap Gratin |
| Shokuji (Rice Dish) and Tome-Wan (Soup Dish) | Yumepirika Rice in Traditional Rice Pot Saketoba Sakekasujiru* Shiitake mushroom, grilled spring onion *Saketoba: salmon jerky, a specialty of Hokkaido. Sakekasujiru: also called Kasujiru, a type of Japanese-style soup made with sake lees, vegetables and fish. Chinese Cabbage with Crunchy Plum Pumpkin Tamarizuke* Goosefish in Sweet Miso* Sauce Pickled Cherry Tomato Wasabi Kombu* from Fujisaki Wasabi-En *Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for fourteen consecutive years *Nagaimo: Chinese yam *Tamarizuke: pickles made by marinating fresh vegetables in tamari sauce which is a thicker soy sauce. ＊Miso: soy bean paste, used for various kinds of Japanese dishes, soups, marinade, and pickles, etc. *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend with rice and Japanese sake. |
| Dessert | Pear & Mandarin Orange Cocktail Jelly Baumkuchen Short Cake Blueberry Gâteau au Chocolat Raspberry Sorbet Gyuhi* Wrap Shiranui* Orange Shine Muscat *Gyuhi: traditional Japanese confectionary made from glutinous rice flour and sugar with soft and sticky texture. *Shiranui: Also called Dekopon, a sweet variety of Satsuma orange originally developed in Japan in the 1970s. Bourou NOGUCHI Noboribetsu Original Blend Coffee Black Tea ～ Darjeeling, Earl Grey Noboribetsu Milk White Chocolate Latte with Coffee Whiskey |
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
