Introducing Some of Our 2019 Winter Delights

November has arrived and hints of winter are in the air here in Noboribetsu Onsen. Peak color is past, and the trees are slowly dropping their leaves. It’s easy to see here in Hokkaido why this month is also known as the Frost Moon. As the seasons turn, we thought it would be a good time to introduce some dishes from our Winter Kaiseki menus.

From December 1 to February 29, our Winter Kaiseki menus will be available. While guests warm themselves in our baths, we also hope this menu with its hot pot and steaming hot rice will keep the coziness going. We would especially like to introduce our Kaiseki Crab Dinner and Exclusive Kaiseki Dinner, two menus that make excellent and delicious use of seasonal ingredients.

Let’s start with two dishes from the Kaiseki Crab Dinner which is available with the room meal plan and is perfect for those who love Hokkaido.

Red King Crab Tempura

Tempura is always a favorite, and this time of year is no exception. The sweetness of the crab meat, a Hokkaido specialty, perfectly balances with the savory taste of the tempura batter.

Aisai-Style Nabe with Snow Crab

Starting with a stock using Dai-ichi Takimotokan’s Jusosen (Sodium Spring), our chef named this dish after Kinzo Takimoto’s great affection for his wife. As the soup cooks on the table, the flavor becomes deeper and richer. Part of the in-room meal plan, Kaiseki Crab Dinner, we think they will make your winter travel plans even more delightful!

The Exclusive Kaiseki Dinner is our second Winter Kaiseki menu that offers a little bit more luxury for cold winter nights. Salmon, steak, and sashimi are all flavorfully and colorfully combined here for a unique taste of Hokkaido and Dai-ichi Takimotokan.

Sea urchin yoro-yaki and Hokkaido flounder Shinagawa-yaki

The rich taste of sea urchin baked with nagaimo (Chinese yam), Hokkaido karei (flounder), and seasoned with seaweed, is a grand and elegant dish we love for its flavor and look. Using the classic combination of sake, soy sauce, and mirin, a classic Japanese combination known as Wakasaji, it is popular for grilling small fish or sweet potatoes because it deepens and accentuates the natural flavors.. This delightful dish is available when you reserve our Exclusive Kaiseki Dinner for your in-room meal plan.

Both our Kaiseki Crab Dinner and our Exclusive Kaiseki Dinner have a variety of dishes you can enjoy. Come spend some time with us this winter and taste all that Hokkaido has to offer in our restaurants.

Finally, we would like to offer this last glimpse of autumn at its finest in nearby Jigokudani (Hell Valley). We bid a fond farewell to this Hokkaido autumn even as we look forward to the pleasures of the next. We hope to see your here to take them in with us!