Autumn Kaiseki Dinner Course “Swirling Autumn Colors” BOUROU NOGUCHI NOBORIBETSU The most beautiful season of the year has come. Tonight our chef has created changing season of autumn on your plates. Have a pleasant dinnertime with fresh local ingredients to your heart’s content. Aperitif Nashien ~ Orchard Pear ~ original cocktail presenting the refreshing atmosphere of the beginning of autumn pear liqueur, freshly grated Japanese pear Sakizuke (Amuse-Bouche) Jellied Mushroom Consommé with Creamy Onion Vichyssoise mushrooms, onion, red chili Zensai (Appetizer) Grilled Shishamo Smelt with Persimmon Vinegar Stewed Octopus with Bulbil *Moromi Miso Sauce *Temari Ball Sushi with Snow Crab Pork and Lotus Root with Balsamic Vinegar Fruit Chinese Lantern from NOGUCHI Kitayuzawa Farm Cream Cheese Ball with Dried Fruits and Cured Ham Carrot Mousse *Moromi Miso: mild-flavored chunky miso *Temari Sushi: Small ball sushi in the shape of traditional hand-crafted toy called “temari” meaing “hand ball” Owan (Bowl-Dish) *Sawaniwan with Chicken Ball and *Kudzu yellow carrot, Shimeji mushroom, burdock root, black pepper, Mitsuba leaves *Sawaniwan: salty vegetable soup with pork or chicken, local specialty of Aichi Prefecture *Kudzu: Japanese starch to thicken and smoothen stock and soup, also called Japanese arrowroot Otsukuri (Sashimi = thinly sliced raw fish) Matsukawa Fluke with *Iri-Sake Sauce “Hon Maguro” Bluefin Tuna with *Tosa Shoyu Sauce Kelp-Pickled Rainbow Trout with *Shijimi Ponzu Sauce Hokki Surf Clam with Iri-Sake Sauce Botan Shrimp with Tosa Shoyu Sauce *Iri-Sake: concentrated Japanese Sake seasoned with pickled plum *Tosa Shoyu: soy sauce flavored with bonito broth *Shijimi Ponzu: Sour soy sauce seasoned with vinegar and fresh-water clam stock Nakazara (Light Dish) *Shiraoi Beef Roast with Julienned Beets with *Autumn Sauce Trio Autumn Sauce Trio: Hollandaise sauce, creamy beet sauce, red wine and cassis sauce *Shiraoi Beef: one of the best beef brands in Hokkaido Shiizakana (Main Dish) Japanese Style Acqua Pazza with Silky Dried Kelp-Wrapped Flounder and Hokkaido Scallop cherry tomatoes, Mizuna leaves, dried bonito flakes to sprinkle, creamy pickled plum sauce to change flavor Shokuji (Rice Dish) *Yumepirika Rice Freshly Cooked in Traditional Pot Chef’s Original Pickles: Homemade Cucumber with *Shiso Miso, Pickled Plum-Flavored White Radish,*Tosa Style Turnip *Wasabi Kombu from Fujisaki Wasabi En Hokkaido *Karashi Mentaiko *Yumepirika Rice: Hokkaido-brand rice, No.1-ranked in Japan for seven consecutive years *Shiso Miso: soybean paste cooked with refreshing shiso leaves *Tosa Style Turnip: turnip pickle with dried bonito flakes *Wasabi Kombu: specialty of Noboribetsu, green horseradish and kelp boiled down in sweetened soy sauce Perfect match with rice and Japanese sake *Karashi Mentaiko: Japanese favorite red chili-seasoned cod roe Tome-Wan (Soup) Red Miso Soup grilled eggplant, scallion, dried Nori seaweed *Red Miso: full-bodied bean or rice paste fermented longer than white miso Dessert Mont Blanc Cake with Violet Yam Cream Pumpkin Crème Brûlée Apple Ice Cream ・ BOUROU NOGUCHI Original Blend Coffee Tea – Darjeeling, Earl Grey Decaffeinated Apple Tea with Cinnamon Stick ◆ Thank you for staying with us. We wish you many fascinating moments at BOUROU NOGUCHI NOBORIBETSU. .