We were treated to another great dinner offering at Ryokan Kurashiki (旅館くらしき) in Kurashiki, Okayama (岡山県倉敷.) The main letdown had to do with our server – he was not sufficiently familiar with each course, and didn’t seem to care to learn what he was serving. For a place that’s renowned for its cuisine, I find that to be unacceptable practice. We resorted to having my wife explain the last two courses because it became too painful to have our server make a half-baked attempt at narrating the food offerings. Anyways – the menu and all explanations were in Japanese, but I’ve done my best to translate all of the courses here. They are:
COURSE 1 – Ojunsai (御旬菜 – Antipasto):
* Tako no Moromiso (蛸 諸味噌 – Boiled Octopus, soaked spinach and soaked chrysanthemum petals served with unrefined Miso)
* Kensaki Ika No Nama Konoko (剣鳥賊 生このこ – Swordtip Squid and soaked potherb mustard served with raw Sea Cucumber Ovaries, topped with grated Yuzu citrus and Hanaho edible perilla flower)
* Ankimo with Avocado (あん肝 アボカド – Simmered Monkfish liver and Avocado served with Chirizu tart citrus sauce)
* Kinirazushi (黄韮寿司 – Boiled yellow leek sushi with sesame and sweet vinegar pickled Japanese giner mixed sushi rice topped with dried tuna threads)
* Anago Sansho (穴子 山椒 – Simmered Conger Eel with Japanese pepper sauce, topped with Kinome and Mizansho)
* Ginnan & Ebi (銀杏 海老 – Skewered boiled Gingko Nut and Boiled Prawn)
COURSE 2 – Owanmono (御椀物 – Soup)
* Kabu No Shitate (蕪 仕立て)
* Tai Matsutake Tsutsumi (鯛 松茸包み)
* Koyo Ninjin (紅葉人参 – Boiled Carrot)
* Yuzu (柚子 – Grated Yuzu citrus)
* Boufu (防風 – Boufu herb)
COURSE 3 – Otsukuri (御造り – Sashimi):
* Kochi Usuzukuri (鯒 薄造り – Thin sliced Flathead)
* Sazae (栄螺 – Turban Shell)
* Yokowa (横輪 – Baby Japanese Maguro Tuna)
* Taichiuo (太刀魚 – Japanese Cutlass Fish)
COURSE 4 – Oyakimono (御焼物 – Grilled Dish)
* Sawara No Rikyuuyaki (鰆 利休焼き – Japanese Spanish Mackerel with sesame-mixed Miso wrapped in a Cedar Plate)
* Nasu Dengaku (茄子田楽 – Deep-fried Japanese Eggplanet covered with Miso)
* Myoga (茗荷 – Sweet vinegar-pickled Myoga Japanese ginger)
COURSE 5 – (御温物 – Hot pot dish)
* Hamo Shabu Shabu (鱧しゃぶしゃぶ – Pike Conger Shabu Shabu with various vegetables)
* Kikuna (菊菜 – Chrysanthemum Leaves)
* Matsutake (松茸 – Matsutake Mushroom)
* Yaki Shironegi (焼白葱 – Grilled White Leek)
* Sudachi (酢橘 – Sudachi fruit)
COURSE 6 – Osuzakana (御酢肴 – Grilled dish)
* For her: Awabi (あわび – Abalone)
* For him: Kensan Wagyu Beef Roast (県産和牛ロース)
COURSE 7 – Gohan Mono (御飯もの – Cooked Rice):
* Kani Zosui (蟹雑炊, 玉子, 水雲, 三つ葉 – Rice Porridge with beaten egg, Zuwai-gani Snow Crab, Mozuku brown algae seaweed, and Japanese Wild Parsley)
* Ikura (いくら – Salmon Roe)
COURSE 8 – (御水菓子 – Dessert)
* Kaki Sherbet (柿シャーベット – Persimmon Sherbet)
* Shine Muscat (シャインマスカット – Shine Muscat Grape)
* Pione (ピオーネ – Pione Grape)
* Ringo (林檎 – Apple)
AloJapan.com