It was one of the best dinners we’ve ever had. Everything was memorable. Each course item was described in Japanese, so I’ve made an attempt to translate them to English to the best of my ability. They are:
DISH 1:
* Kobako Gani no Tamajime (香箱ガニの玉締め – Female Snow Crab) with Uchiko no An (内子の餡) and Mitsuba (三つ葉 – Japanese Wild Parsley)
* Sotoko Kagen-zu (外子かげんず)
DISH 2:
* Sawara Toro with Caviar from Miyazaki (鰆トロと宮崎からのキャビア)
* With Shungiku Sauce (春菊ソース – Edible Chrysanthemum Sauce)
DISH 3 – Owan (Suimono):
* Kamo Shinjo (鴨真薯 – Duck Paste Balls)
* Shirako (白子 – Cod Milt)
* Shimeji (しめじ – Shimeji Mushrooms)
* Mizuna (水菜 – Japanese Mustard)
* Satsuma Imo (さつまいも – Japanese Sweet Potato)
* Ninjin (人参 – Carrots))
* Yuzu (ゆず)
DISH 4:
* Hokkaido Uni (北海道雲丹 – Sea Urchin from Hokkaido)
* Kawa Aburi Kinmedai from Chiba-ken no Boshu kara (千葉県房州からの金目鯛皮あぶり – Splendid Alfonso from Boshu in Chiba, seared on the skin)
* Hokkigai from Hokkaido (北海道北寄貝 – Arctic Surf Clam from Hokkaido)
* Toro from Aomori (青森トロ – Toro from Aomori Prefecture)
DISH 5:
Yaki Zuwai-gani from Tsuiyama (焼き津居山ズワイガニ – Charcoal-grilled Snow Crab from Tsuiyama Port in Hyogo)
DISH 6:
Kani no Koura with Konbu Dashi (カニのコウラ – Crab Soup with Konbu Dashi)
DISH 7:
* Kagoshima Kuro-ge Wagyu Filet Steak (鹿児島黒毛和牛ヒレステーキ)
* Tennen Unagi from Nagara-gawa in Gifu (岐阜県長良川からの天然鰻 – Wild Freshwater Eel from Nagara River in Gifu Prefecture)
* Yaki Ebi-imo (焼き海老芋 – Fried Shrimp Potato)
* Mizuna (水菜 – Japanese Mustard)
DISH 8:
* Kani Chahan (蟹チャーハン – Crab Fried Rice)
* Tamago Soup from Torigara Dashi (鶏ガラだし卵スープ – Tamago Soup from Chicken Dashi Broth)
* Tsukemono (漬物 – Pickled Vegetables)
DISH 9: DESSERT:
* Mirin Ice Cream (味醂アイスクリーム – Ice Cream made from Sweet Cooking Rice Wine)
* Apple Sauce (アップルソース)
* Fruits (Grapes, Strawberry, Mango) (フルーツ: 葡萄、苺、マンゴ)
* Kurumi Caramel (クルミキャラメル – Caramelized Walnuts)
AloJapan.com