Arima Onsen, Hyogo (有馬温泉) – Takayamaso Hanano (高山荘華野) Dinner 2026 Jan. 01
We enjoyed a terrific dinner on New Year’s Day while staying at Takayamaso Hanano (高山荘華野), a 15-room luxury ryokan located in Arima Onsen, Hyogo (兵庫県神戸市北区有馬温泉). The menu and explanation of each course was in Japanese, but I’ve tried my best to summarize everything in both languages. They are:
COURSE 1 – ZENSAI (前菜 – Appetizers):
* Kikuna Tofu, Ikura, Shoga (菊菜豆腐, イクラ, 生姜 – Crown Daisy Tofu, Salmon Roe, Ginger)
* Mibuna Ohitashi, Kani (壬生菜お浸し, 蟹 – Mibuna Mustard Greens seasoned in cold dashi broth, Crab)
* Tampopo to Ringo no Shira-ae (たんぽぽと林檎の白和え – Dandelion and Apples with white paste made of mashed Tofu)
* Awabi, Koshin Daikon, Mekanzou (aka. Nekanzo) (鮑, 紅心大根, 芽甘草 – Abalone, Watermelon Radish, Edible young shoots and leaves of the daylily plant))
* Komochi Konbu (子持ち昆布 – Konbu sea kelp with Kazunoko Herrings that laid its eggs on Konbu Sea Kelp)
* Komochi Ayu (子持ち鮎 – Pregnant Sweetfish with its roes (eggs))
* Nankin (Kabocha) Castella (南京カステラ – Castella cake made with Kabocha Japanese Squash)
* Kinusaya (絹さや – Kinusaya Silk Pod (peas))
COURSE 2 – TSUKURI (造里 – Sashimi):
* Maguro (鮪 – Tuna)
* Kanpachi (勘八 – Greater Japanese Amberjack)
* Ika (烏賊 – Squid)
* Tai (鯛 – Sea Bream)
– Lemon Jule (レモンジュレ – Lemon jelly)
COURSE 3 – SHINOGI (凌ぎ – Small, Interim Dish):
* Kodai (aka. Kasugodai) Oshizushi (コダイ (春子鯛)押し寿司 – Pressed Young red sea bream sushi)
COURSE 4 – WANMONO (椀物 – Soup Dish):
* Shirako Shinjo (白子真丈 – Savory Cod Milt cake (ball))
* Ninjin (人参 – Carrot)
* Daikon (大根 – Daikon Radish)
* Yuzu (柚子 – Yuzu citrus)
* Maki Yuba (巻き湯葉 – Rolled Yuba. Maki Yuba is yuba (tofu skin) made by heating soy milk and rolled into a rod shape.)
* Uguisu-na (うぐいす菜 – Young greens of Mizuna Japanese Mustard Spinach)
COURSE 5 – IPPIN (一品 – One Dish):
* Kuwai Manju, Sobagara Ankake, Wasabi (慈姑万寿, 蕎麦殻餡掛け, 山葵 – Kuwai Manju, Sobagara Ankake sauce, Wasabi. Kuwai is a Japanese plant whose underground stem is edible. It is a cultivar of Sagittaria trifolia. Sobagara are buckwheat husks that remain after buckwheat is harvested, dried in the sun for several days, and the kernels removed)
COURSE 6 – SHIIZAKANA (強肴 – Large, Hot Dish):
FOR HIM:
* Tokusen Kobe Gyu Roast Shabu Shabu (特選神戸牛ロースしゃぶしゃぶ – Kobe beef loin shabu shabu)
FOR HER:
* Fugu Shabu Shabu (河豚しゃぶしゃぶ – Blow/Puffer Fish shabu shabu)
– Tamanegi (玉葱 – White onions)
– Enoki (エノキ – Enoki mushrooms)
– Mizuna (水菜 – Japanese mustard spinach)
– Tofu (豆腐)
– Momiji oroshi (紅葉卸し – Grated Daikon Radish with Togarashi Chili Peppers)
– Negi (葱 – Scallions)
COURSE 7 – SUNOMONO (酢の物 – Vinegared Dish):
* Kinuta-maki, Kohada, Tamago, Ninjin, Ingen (砧巻き, コハダ, 大根, 玉子, 人参, インゲン – Gizzard Shad, Egg, Carrots and Green beans wrapped in Daikon Radish)
* Renkon Suzuke (蓮根酢漬け – Vinegared lotus root)
* Kogomi (こごみ – Ostrich Fern)
* Kingyoso (金魚草（キンギョソウ) – Antirrhinum is commonly known as dragon flowers, snapdragons, toadflax or dog flower)
* Mekyabetsu (芽キャベツ – Brussels sprouts)
– Wasabi jule (山葵ジュレ – Wasabi jelly)
COURSE 8 – GOHANMONO (御飯物 – Rice Dish):
* Sanda Koshihikari Gohan (三田コシヒカリご飯 – Koshihikari white rice from Sanda, Hyogo)
* Kounomono (香の物 – Pickled Vegetables):
– Yamaimo (山芋 – Yamaimo Japanese Mountain Yam)
– Konbu (昆布 – Konbu sea kelp)
– Iburi Gakko (燻りがっこ – Smoked and pickled daikon radish)
– Nozawana (野沢菜 – Japanese Mustard Leaves)
* Akadashi (赤出汁 – Red miso soybean paste soup)
– Aosa (青さ – Aosa Seaweed)
– Nama-fu (生麩 – Raw Wheat Gluten)
COURSE 9 – KUDAMONO (果物 – Fruits):
* Kokuto Warabi Mochi (黒糖わらび餅 – Brown sugar Warabi Mochi. Warabi Mochi is a jelly-like mochi dumpling confection made from bracken starch and often covered or dipped in kinako (sweet toasted soybean flour), although that’s not the case here.)
* Melon, Ichigo, Pineapple, Golden Kiwi (メロン, 苺, パインアップル, ゴルデンキウィ – Melon, Strawberry, Pineapple, Golden Kiwi)
AloJapan.com