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Indulge in a Nine-Course French Feast Featuring Richly Fattened Tuna and Sweet, Intense Scallops – A Winter Culinary Delight
At Hoshino Resort’s Oirase Keiryu Hotel, the only resort hotel located along the Oirase Stream, an exclusive winter menu is being offered at their French restaurant, “Sonore,” from December 14, 2023, to March 23, 2024.
The dining experience begins on a terrace overlooking the beautiful snowy landscape and the stream, continuing in the main dining area, which is inspired by the natural surroundings of Oirase Stream. Here, guests can enjoy a nine-course meal featuring winter specialties such as tuna, scallops, and crab.
Sip Aperitifs while Enjoying the Enchanting Snowy Scenery and Stream
The aperitif experience starts on the terrace by the stream, offering a unique view of the season. During winter, domes are set up on the terrace to ensure warmth and comfort outdoors.
In this magical winter setting by the Oirase Stream, guests can indulge in a unique culinary experience with chef’s specialty amuse-bouches and luxurious aperitifs, all while soaking in the breathtaking view.
Chef’s Specialty Amuse-Bouches
The amuse-bouches feature a pumpkin croquette (a small, round fried delicacy from France) paired with pickled red onion and red turnip achar (spiced pickles), highlighting the increased sweetness of pumpkins in this season. Also included is a French rendition of Iga Menchi, a local Aomori dish, among five different amuse-bouches. Paired with champagne, these delicacies offer a blissful moment by the murmuring stream.
Savor the Flavors of Winter with Our Exclusive Nine-Course Menu
1. Appetizer “Seasonal Fish”
The first dish is a perfect introduction to our menu, highlighting seasonal fish enhanced with a rich sauce made from mackerel broth, and a slightly bitter puree of mustard greens and chrysanthemum leaves. The dish is gratinated with a savory sauce of mackerel flakes and egg, creating a delightful blend of flavors.
2. Cold Appetizer “Tuna and Nagaimo (Japanese Mountain Yam)”
Experience the contrast between the rich, fatty texture of seasonal tuna and the crispness of Nagaimo. The tuna, diced after being straw-grilled, is paired with thinly sliced Nagaimo, a specialty of Aomori Prefecture. The dish is complemented by a Vin Jaune sauce, whose richness and subtle acidity enhance the sweetness of the fatty tuna.
3. Cold Appetizer “Scallops and Cabbage”
Featuring winter’s best scallops in a Marinière sauce (a sauce made with shellfish broth and aromatic vegetables), this dish combines the sweet, rich taste of scallops, which are especially plump during winter, with a puree of fermented cabbage, creating an exquisite flavor profile.
4. Warm Appetizer “Shark”
A tribute to Aomori’s culinary heritage, this dish offers a taste of shark, a traditional local delicacy. Using traditional cutting techniques, the shark is transformed into a tender burger, paired with the unique texture of shark fin.
5. Warm Appetizer “Crab”
This dish features shredded crab meat with a rich bisque made with miso, paired with a refreshing puree of cauliflower and fennel, and the aroma of XO sauce, enhancing the deep flavors of the crab.
6. Fish Course “Jappa Soup”
A French interpretation of “Jappa Soup,” a traditional dish from Tsugaru, Aomori. Jappa means “rough” and refers to a local dish using fish skins, bones, and innards. Enjoy the full flavor of cod in this dish, served with cod fillets and fried milt in a consommé made with rapeseed oil and Shamo chicken, a local Aomori specialty.
7. Meat Course “Beef”
A dish that pairs beef with a smoky aroma and aged fragrance, served with seasonal burdock, wild boar bacon, and Jerusalem artichoke puree. The depth of the red wine sauce brings out the beef’s natural flavors.
8. Pre-Dessert “Fermented Plum”
A dish combining fermented plum with yogurt sorbet, accompanied by a refreshing red shiso jelly and the gentle sweetness of linden honey, known for its herb-like aroma.
9. Dessert “Strawberries”
Like a snowy landscape in Oirase Stream, this dessert features fresh strawberries and confiture on a bed of pure white espuma. The creamy taste of white mold cheese and the sweet aroma of chamomile spread through your mouth as you savor it.
Suggested Wine Pairings for Each Dish
Our restaurant boasts a collection of exquisite bottled wines, primarily from the Burgundy and Bordeaux regions of France. In addition to Grand Vin, which allows guests to enjoy the evolution of flavors throughout the bottle, our pairings suggest creative combinations that enhance the tastes of winter.
Example of Wine Pairing:
“Jappa Soup” paired with Maine Jean-Marie Bouzereau Meursault 2019
To complement the creamy and rich flavor of the cod milt, we have selected a white wine characterized by its buttery richness. This wine, known for its long-lasting aftertaste, is made from Chardonnay grapes with a strong mineral presence. It offers a smooth texture that perfectly enhances the rich umami of seafood.
About the French Restaurant “Sonore”
“Sonore,” a term in French music meaning “to resound loudly and clearly,” perfectly encapsulates the essence of our restaurant. It reflects the melodious sounds of the Oirase Stream and the symphony of French cuisine made with seasonal ingredients, accompanied by rare wines that resonate with the mind and body. The aperitif experience begins on a terrace overlooking the Oirase Stream, offering a luxurious experience unique to this location. Guests can relax to the soothing sounds of the stream while enjoying amuse-bouches and champagne.
In the main dining area, designed with inspiration from the natural beauty of the Oirase Stream, guests can fully indulge in a course menu featuring abundant seasonal ingredients, exclusive to this location.
With around 150 carefully selected varieties and approximately 2,000 bottles of fine wine from around the world, the restaurant offers wine pairings that perfectly complement each dish, allowing guests to enjoy the harmonious marriage of food and wine.
Head Chef Ryō Minohara
Born in 1993 in Chiba Prefecture, Ryō Minohara graduated from Tsuji Culinary Institute in 2013. After honing his skills in restaurants in Tokyo, he joined Hoshino Resorts Tomamu in Hokkaido in 2018 and has been involved with Hoshino Resort Oirase Keiryu Hotel’s French restaurant “Sonore” since its inception in March 2019. He has been actively exploring and incorporating appealing ingredients from local producers in Aomori Prefecture. Appointed as the head chef of Sonore in July 2023, he continues to expand his culinary expertise while actively engaging with young producers and artisans in Aomori, striving to share the region’s rich food culture with a wider audience.
Overview of the Exclusive Winter Menu
- Duration: December 14, 2023, to March 23, 2024
- Price: ¥21,780 per person (including tax and service charges, excluding accommodation fee)
- Reservation: Required at least 3 days in advance via the official website Hoshino Resorts Oirase Keiryu Hotel Dining
- Location: Hoshino Resort Oirase Keiryu Hotel, West Wing 1st Floor
- Time: 17:30 – 21:00
- Eligibility: Guests staying at the hotel (elementary school age and above)
Hoshino Resort Oirase Keiryu Hotel
The only resort hotel built along the Oirase Stream. The hotel features an open-air bath with a view of the stream and a lobby with an impressive large fireplace designed by Taro Okamoto, creating a space of relaxation and tranquility. Embodying the concept of “Streamside Slow Life,” the resort offers a fulfilling stay in the heart of nature.
- Address: 231 Tochikubo, Okuse, Towada City, Aomori Prefecture, 034-0301, Japan
- Phone: 050-3134-8094 (Hoshino Resorts Reservation Center)
- Number of Rooms: 187 rooms
- Check-in/Check-out: 15:00 / 12:00
- Price: From ¥24,000 per night (per person in a room for two, including tax, dinner, and breakfast)
- Access: About 90 minutes by car from JR Hachinohe Station or Aomori Station (Free shuttle bus available; reservation required)
- URL: Hoshino Resorts Oirase Keiryu Hotel
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