Winter 2020-2021 Kaiseki Dinner Course ～Greetings from Warm Oasis in Snowville～ Bourou NOGUCHI Noboribetsu

Snowflakes started to fall here in Noboribetsu bringing long and rugged winter to Hokkaido. Tonight, our chef has created the beauty of pearly-white Hokkaido winter and the warmth of hot springs in Noboribetsu in each dish to warm your body and soul. Relish our Japanese-Western Kaiseki cuisine filled with seasonal ingredients of Hokkaido to your heart’s content.

Aperitif

Blush on the Cheeks Bourou NOGUCHI Noboribetsu original cocktail

wild strawberry liqueur, cidre (sparkling apple wine)

Zensai (Appetizer)

Chicken Soy Milk Hot Pot Deep-Fried Five-Ray Yellowtail with Shiso Leaf and Pickled Plum Paste Japanese Scallop Ravioli Snow Crab Temari-Sushi* Lily Bulb in Lemon Soup Canard Pastrami with Burdock Red Wine Stew Baked Apple Uncured Ham Roll with Yuzu-Kosho* Snowy Mousse with Sake Lees and White Sesame

Temari Sushi: Temari(the traditional Japanese thread ball)-shaped sushi ball Yuzu-Kosho: piquant and salty Japanese condiment containing Japanese Yuzu citrus and green chili

Saki Wan (Bowl Dish)

Steamed Eddoe Cake and Potage-Style Soup Eddoe (tropical starchy root), minced chicken, Ume-Fu*, Komatsuna leaves, Yuzu citrus

Ume-Fu: Fu is traditioal Japanese gluten cake. Ume-Fu is Fu with the shape of Ume the Japanese apricot flower. Komatsuna: Japanese mustard spinach

Otsukuri ( Dish)

Sakhalin Surf Clam with Yuzu Miso* Sauce Three-Striped Rockfish with Irizake* Okhotsk Botan Shrimp with Tosa Shoyu Sauce* Tuna with Tosa Shoyu Sauce Kelp-Flavored Hokkaido Flathead Flounder with Tosa Shoyu Sauce

Yuzu Miso: Yuzu-flavored soy bean paste Irizake: concentrated Japanese Sake seasoned with pickled plum Tosa Shoyu: flavored with bonito broth

Nakazara

Pacific Cod and Mushroom Risotto Viennoise Style with Vermouth Sauce leek fritter, herbs, tomatoes, spinach powder, vermouth

Shiizakana (Main Dish)

Hokkaido Wagyu Beef Stone Grill and Pork Confit with Sauce Hollandaise Honeyberry Salt, Red Wine Sauce, Soy Sauce & , Whole Grain Mustard

Shokuji (Rice Dish) and Tome-Wan (Soup Dish)

Yumepirika* Rice Freshly Cooked with Traditional Rice Pot

Blended Miso Soup foxtail-millet Fu(gluten cake), dried seaweed, scallion

~Chef’s Special Homemade Pickles Trio~ Koji(rice mold)-Pickled Cabbage with Ginger Cucumber Kimchi Chokeberry-Flavored Chinese

Wasabi Kombu* from Fujisaki Wasabi-En*

Beef Shigure-Ni*

Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in 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. Fujisaki Wasabi-En: Shigure-Ni: Seafood or meet simmered and flavored with soy sauce, mirin(sweetened Sake), and ginger

Dessert

Tiramisu with Hokkaido Mascarpone Cheese Crêpe Suzette with Orange Sauce Country Style Rich Vanilla Ice Cream Chocolate Salami marshmallow, pine nut, dried fruits ・

Bourou NOGUCHI Noboribetsu Original Blend Coffee Darjeeling Tea Roasted Green Tea Latte with Noboribetsu Milk

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Thank you for staying with us. We wish you the unforgettable moments at BOUROU NOGUCHI NOBORIBETSU.