[Oirase Keiryu Hotel] Taste Aomori's spring along with the sound of the mountain stream. French restaurant 'Sonore' offers a special spring-limited menu.

Warm Appetizer 'Ichigoni' Oirase Keiryu Hotel by Hoshino Resorts, the only resort hotel built along the mountain stream, will offer a spring-limited menu at its French restaurant 'Sonore' from April 10 to June 30, 2026, utilizing wild mountain vegetables budding after the harsh winter and seasonal bounties of the sea. This course features a total of 8 dishes that allow you to taste the breath of spring with all your senses, including a dish combining vividly colored salmon with white asparagus that conveys the warmth of the earth, and a warm appetizer that elevates Aomori's traditional local dish 'Ichigoni'—made with sea urchin and abalone—using French culinary techniques. It is a special dinner time that begins with an aperitif on a terrace surrounded by vibrant fresh greenery, accompanied by the pleasant sound of the stream, and continues in the nature-inspired main dining room, where you can savor the tastes of spring to your heart's content alongside wines carefully selected by the sommelier. ■ Cold Appetizer 'Salmon' Cold Appetizer 'Salmon' This cold appetizer allows you to fully enjoy salmon raised in a rich natural environment. The salmon is brushed with Himemasu (Kokanee salmon) fish sauce, smoked, and cooked slowly at a low temperature to draw out a moist texture and mellow umami. The delicate bitterness of seasonal white asparagus and the acidity of a fermented extract made from tomatoes and Biquinho (*1) overlap in the mouth, creating a dish where you can fully enjoy the refreshing change of flavors characteristic of spring. *1 Small chili pepper ■ Warm Appetizer 'Ichigoni' Warm Appetizer 'Ichigoni' This warm appetizer is a French elevation of Aomori's traditional dish 'Ichigoni,' which uses sea urchin and abalone. Inspired by the food culture of the Nanbu region where rice was scarce and millet was eaten, we paired rich sea urchin with 'mochi-awa' (sticky millet) and added saffron, which has a sweet, honey-like aroma, as an accent. A sauce extracted from abalone umami coats the ingredients, and it is finished with a piping hot thick shell-broth sauce to create a sense of unity in flavor. This is a dish where you can enjoy the traditional flavor nurtured by Aomori's rich sea through a new interpretation. Warm Appetizer 'Burdock' × 'Côte de Nuits-Villages' Wine Pairing with Warm Appetizer 'Burdock' Paired with the fragrantly roasted warm appetizer of duck and burdock is the red wine 'Côte de Nuits-Villages', made from Pinot Noir cultivated without pesticides or chemical fertilizers, tilled with a hoe, and hand-harvested. Its complex aging aroma reminiscent of dried leaves, earth, soy sauce, and chocolate enhances the strong umami of the duck meat. The tight profile of the wine and the aroma and texture of the burdock harmonize, resulting in a dish where you can fully enjoy a profound marriage. French Restaurant 'Sonore' Spring Limited Menu Overview Period: April 10 - June 30, 2026 Price: ¥21,780 per person (includes tax and service charge; accommodation fee is separate) Reservation: Required 3 days in advance via the official website (https://hoshinoresorts.com/ja/hotels/oirasekeiryu/dining/6674/) Location: Oirase Keiryu Hotel by Hoshino Resorts, West Wing 1st Floor Time: 17:30 - 21:00 Target: Staying guests (elementary school age and older) Note: The menu contents and ingredients may change partially depending on purchasing availability. What is French Restaurant 'Sonore'? Sonore is a musical term in French meaning 'to resonate clearly.' It reflects our wish that the sound of the stream, our French cuisine which reinterprets Aomori's food culture for the modern age, and the paired wines matching the food will resonate clearly in your mind and body. The course at our restaurant begins on a terrace echoing with the sound of the stream, followed by a menu where the regional ingredients nurtured in Aomori and the local food culture beautifully fuse with French cuisine. Space Design that Enhances the Cuisine Terrace seating where you can feel the nature of the Oirase mountain stream, and a dining room equipped with large windows. Across these two spaces, you can spend an elegant time while being healed by the grand nature of the changing seasons. Enjoy an aperitif enveloped by the pleasant sound of the stream on the open terrace along the stream. The time spent savoring amuse-bouches and champagne while gazing at the changing seasons is the ultimate luxury. Afterward, move to a seat in the calm dining room to provide a special moment where you can leisurely enjoy your meal along with the natural beauty outside the window. Terrace echoing with the sound of the stream / Dining room inspired by the nature of Oirase mountain stream Oirase Keiryu Hotel by Hoshino Resorts Lobby 'Myth of the Forest' The only resort hotel built along the Oirase mountain stream (*2). Open-air baths where the stream expands right before your eyes and a lobby featuring a massive fireplace created by Taro Okamoto produce a healing space.