Winter Dinner Course “Hakuyoh (Daisy-White Sunshine)” BOUROU NOGUCHI NOBORIBETSU

Aperitif

“Ryu-Hyo (Drift Ice)” BOUROU NOGUCHI’s Original Cocktail blueberry and lychee liqueur, blue curacao and crystal sugars as drift ice

Saki-Zuke (amuse-gueule)

Continental Style Steamed Turnip with Fondue Sauce creamy crab mousse in tender turnip. Enjoy with fondue sauce.

Zen-Sai (appetizer)

Tachi-Tofu (cod soft roe jelly mousse) Scallop and *Mizuna Leaves Marinated with *Su-Miso Candied Lily-Bulb Sautéed Burdock Root and Tomatoes with Balsamic Vinegar Pork Loin Roast Wrapped with Grilled Green Onion and Creamy Green Onion Sauce Japanese Style *Okara Quiche in Paprika Cup *Tohji-Battered Snow Crab

*Mizuna: Potherb Mustard, also called Kyo-na(Kyoto Leaf) in Western Japan. *Su-Miso: sauce with vinegar and sweetened Miso(soybean paste) *Okara: remains of soybean curd *Tohji Batter Fry: deep-fried food with tofu skin batter

O-Wan(bowl dish)

Potato Dumpling in White-Miso Sauce with *Fu, Japanese Radish Leaves and *Yuzu

*Fu: wheat gluten cake, popular in traditional Japanese cuisine. *Yuzu: queen of winter citrus in Japan.

Otsukuri(Sashimi = thinly sliced raw fish) The following fish for Otsukuri is all freshly caught in the seas around Hokkaido. Otsukuri comes with three different kinds of sauces, the chef’s selections.

Slightly-Burned Tuna (chef’s selection: Sesame Soy Sauce) Botan Shrimp (chef’s selection: *Tosa Soy Sauce) North Pacific Giant Octopus (chef’s selection: *Shio-Ponzu) Rockfish (chef’s selection: Tosa Soy Sauce) Flounder Marinated with Shredded Dried Kelp (chef’s selection: Tosa Soy Sauce)

*Shio-Ponzu: light and sour citrus-based dressing *Tosa Soy Sauce: soy sauce flavored with bonito broth

Nakazara(light dish, hot pot)

Japanese Amberjack *Shabu-Shabu served with kelp-broth sauce, green onion, Kudzu starch noodles and grain Fu, *Yuzu-Kosho and *Ponzu Sauce.

*Shabu-Shabu: Japanese hotpot dish to dip and wave the ingredients in broth with chopsticks. *Yuzu-Kosho: spicy paste with Yuzu citrus and green chili *Ponzu: soy-sauce based vinegar sauce

Shii-Zakana(main dish)

Lava Rock-Broiled Fillet Mignon Steak with Hollandaise Sauce sauce: butter, lemon, salt and pepper

Shokuji(rice dish)

*Yumepirika Rice Homemade Cabbage Pickle, Ginger Flavor Homemade White Radish dressed in Pickled Plum Chinese Yam Pickle, *Aronia Flavor *Wasabi Kombu(green horseradish and kelp) Tsukudani from “*Fujisaki Wasabi En” Fresh Squid tossed with *Mentaiko

*Yumepirika Rice: Hokkaido-brand rice No.1-ranked in Japan for seven consecutive years. *Aronia: Chokeberry in English name, appreciated as healthy berry in Hokkaido. *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce. Best friend of rice and Japanese sake. *Fujisaki Wasabi En: traditional shop of wasabi products established in 1915 here in Noboribetsu. *Mentaiko: seasoned cod roe, piquant and salty, popular as ingredient for rice ball.

Tome-Wan(soup)

Clearwater-Clam Broth Soup clear and delicate soup to taste the essence of Japanese cuisine with fresh local catch.

Dessert

Baked Custard Pudding with Pear Chocolate Dacquoise Cake Strawberry Rolled Cake Vanilla Ice Cream

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We sincerely hope you will have a wonderful dinnertime with local catches of fish and freshly picked Hokkaido vegetables.

Thank you for staying with us and have a good evening.

BOUROU NOGUCHI NOBORIBETSU