[Noguchi Tourism Management Co., Ltd.] [Hakone/Sengokuhara Kitano Kaze Saryo] Fall 2024 menu “Kita no Kaze Saryo”
Nouvelle Cuisine Fusion Amour”
*Noguchi Tourism Management Co., Ltd.*
Press release: September 15, 2024
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[Hakone/Sengokuhara Kitano Kaze Saryo] Fall 2024 menu “Kita no Kaze Saryo Nouvelle Cuisine Fusion Amour”
*Kita no Kaze Saryo (934-29 Sengokuhara, Hakone-machi,
Ashigarashimo-gun, Kanagawa Prefecture/Manager and Executive Chef Kotaro Suzuki)*
Autumn Menu “Kita no Kaze Saryo Nouvelle Cuisine Fusion Amour” The theme of the autumn cuisine is “Nouvelle Cuisine Fusion Amour.” In French, fuzion means “fusion” and amour means “love.”
The theme is the fusion of Japanese and Western styles and Executive Chef Suzuki’s love for cooking.
Please enjoy autumn kaiseki cuisine, which is simple but combines a variety of cooking methods, with love and passion put into each dish.
Tsuki Wa Luxe Royal Soup Tailor
The highlight is “luxe royal soup style.”
We prepared chawanmushi using soup stock from Rausu kelp from Hokkaido to resemble a Western soup.
It includes seasonal matsutake mushrooms, shrimp, and conger eel. Squeeze the vinegar to your liking and enjoy the change in aroma and taste.
Seasonal Vegetables La Fuzion Othonne
Shunsai means “La Fuzion Othonne” – Autumn of fusion. By fusing Japanese and Western ingredients and cooking methods, we express the colors of the four seasons as we move from summer to autumn. This time, we have prepared everything from scratch, and the concept is “a dish that you can enjoy in one bite and complete in your mouth.” You can enjoy a fusion of various textures and flavors by combining cooking methods and ingredients.
For the arrangement, the head chef uses candy crafts, which he is good at, to represent the Japanese pampas grass field from “Fusei Kinpa,” a corridor of the wind by Shigeaki Kuromitsu, which is displayed in the hallway next to the hotel’s lounge. We are doing so.
Please enjoy it with your eyes.
Strong appetizer: Furano beef loin grilled with yuzu and miso, served with red wine cassis sauce
The strong appetizer is Furano beef loin grilled with yuzu miso and red wine cassis sauce. It depicts autumn mushrooms growing from the soil. The beef is cooked at a low temperature of 58℃ for over 8 hours to make it extremely tender, making it a dish that allows you to enjoy both Japanese and Western flavors.
Enjoy the crunchy abalone mushrooms grilled in butter and soy sauce on top, and the crispy kadaif underneath the meat with the sauce and yuzu miso.
As the manager and executive chef, Suzuki’s cooking is based on the idea that dashi soup is the origin of Japanese cuisine and the basics of Japanese cuisine that have been preserved for many years, considering the flow of history. It’s food on the way. Please try it once.
Pampas grass in Sengokuhara in autumn
We look forward to seeing you.
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