Highlights from our dinner on the first (of 3) nights at Chikusenso Mt. Zao Onsen Resort & Spa (竹泉荘) in Zao Machi, Miyagi, Japan (宮城県蔵王町). The food dishes were explained in Japanese, so I’ve translated them to the best of my ability. They are:
DISH 1:
* Yaki Hotate (焼きホタテ – Grilled Scallop) with Kujo Negi (九条ネギ – Kyoto Scallion) and Radish (ラディッシュ)
* Joyu Dofu – Yamaimo (山芋 – Japanese Mountain Yam) and Kanten (寒天 – Agar) hardened to look like Tofu
With Uzura No Onsen Tamago (ウズラの温泉卵 – Soft-cooked Quail Egg) with Wasabi (ワサビ) and Aonori (青海苔 – Green laver) and Dashi
* Tougan & Awabi with Fukahire Dashi No Ankake (冬瓜とアワビ、フカヒレ出汁の餡掛け – Boiled Winter Melon & Abalone with Ankake Sauce made from Shark Fin Dashi)
DISH 2 – Dobin Mushi Soup:
Dobin Mushi (土瓶蒸し) with Tai (鯛 – Sea Bream), Matsutake (松茸), Ebi (海老 – Shrimp), Chicken (鶏肉) & Ginnan (ぎんなん – Gingko Nut) with Sudachi (酢橘) on top
DISH 3 – Sashimi:
Hata (羽太 – Grouper), Kanpachi (間八 – Japanese Amberjack), Maguro, Akagai (赤貝 – Ark Shell), Botan Ebi (ボタンエビ – Botan Shrimp)
DISH 4:
Fukahire No Sugata-ni (フカヒレ姿煮 – Boiled Shark Fin with Brown Sauce)
DISH 5 – Yakimono Hassun (焼き物八寸):
* Amadai Hatsushimo Yaki (甘鯛 – Tilefish)
* Maguro Pate (鮪パテ) wrapped in Zuwai Gani (ズワイガニ – Snow Crab) with Kani Miso (蟹味噌 – Crab Tomalley) Sauce
* Ochi Ayu (落ち鮎 – Spawning Sweetfish) Yugao Maki (ゆうがお巻き – Wrapped in Bottle Gourd) with Kanpyuo (干瓢 – Calabash)
* Salmon Sushi shaped like Kaki (柿の形のサーモン寿司)
* Ebi Shinjo No Tawara Age (海老真薯 – Shrimp Balls)
* Pongashi (ポン菓子 – Puffed Rice)
DISH 6:
* For him: Sendai Gyu Filet Steak (仙台牛のヒレステーキ)
* For her: Awabi Steak (アワビステーキ)
DISH 7:
* Kuri No Takikomi Gohan (栗の炊き込みご飯 – Rice with Chestnuts) (Zao Hitomebore Okome)
* Misoshiru (味噌汁 – Miso Soup)
DISH 8 – Dessert:
* Homemade Pudding using Zao Egg & Milk (自家製プリン)
* Kaki (柿 – Persimmon)
* Kyoho (巨峰葡萄 – Kyoho Grape)
* Yubari Melon (夕張メロン – Yubari King Cantaloupe)
AloJapan.com