We had lunch at Kyoto Kitcho (Arashiyama Honten) (京都吉兆嵐山本店), a famous Kaiseki restaurant that’s been awarded three Michelin stars for 12 consecutive years. The explanation of each dish was in Japanese, but here is a description of everything that was served (includes both Japanese and English text), done to the best of my ability…
OPENING DRINK:
* Shirozake (白酒 – White Sake, typically served to celebrate Hinamatsuri (雛祭り – Dolls Festival))
COURSE 1:
* Hamaguri (蛤 – Asian Hard Clam) No Tamago Toji (卵とじ – with Japanese-style scrambled eggs)
* Haru no Oyasai (春の野菜 – Assorted Spring vegetables)
COURSE 2: Owanmono (小椀物 – Soup):
* Oita Ken no Guji (aka Amadai) (大分県のぐじ/甘鯛 – Tilefish) & Goma Dofu (ごま豆腐 – Sesame Tofu)
COURSE 3:
* Nagasaki Okoze & Okoze Kimo (長崎のオコゼとオコゼの肝 – Stonefish & Stonefish Liver from Nagasaki)
COURSE 4:
* Hokkaido Hotate & Nagasaki Toro ((北海道帆立と長崎トロ – Hokkaido Scallops & Nagasaki Fatty Tuna)
* Urui (うるい – Hostas)
* Tsubomina (蕾菜 – The sprout of a type of large mustard green)
COURSE 5 (Multiple parts):
* Tsuiyama Matsuba-gani Hosho-yaki (津居山港松葉蟹奉書焼き) – Matsuba-gani Snow Crab from Tsuiyama Port in Hyogo “Hosho-yaki” (charcoal-grilled and wrapped in white, uncreased Japanese paper made from high-quality Mulberry wood)
COURSE 6 – Hassun:
* Hamaguri – Asagai no Nuta-ae (あさ貝のぬた和え – Asagai Clams with Vinegared Miso)
* Sayori (針魚 – Japanese Halfbeak)
* Hokkaido Uni & Tamanegi Jelly (北海道雲丹と玉ねぎジュレ – Hokkaido Sea Urchin & Onion Jelly)
* Jikasei Karasumi (からすみ – Salted Mullet Roe)
* Daizu Cream fry (大豆クリームフライ – Fried Soybean Cream)
* Iso Mame (磯豆 – Soybeans soaked in salt water)
* Daikon (大根 – Japanese Daikon Radish)
* Ika Fry to Tamago Kimi (イカフライと玉子のきみ – Fried Squid & Egg Yolk)
* Tamanegi (玉ねぎ – Onions)
COURSE 7 – Houraku-yaki (宝楽焼):
* Managatsuo (真魚鰹 – Japanese Butter Fish)
* Yurine (百合根 – Lily Bulb)
* Taranome Tempura (たらの芽天ぷら)
Taranome = Japanese Angelica Tree Sprouts
*** Houraku-yaki: food cooked in an earthenware pot with an unglazed pottery lid covering the food. This earthenware symbolizes bad luck and breaking it with a wooden hammer is said to bring good luck.
COURSE 8:
* Hakusai (白菜 – Chinese Cabbage)
* Kyo Waka Jidori (京若地鶏 – Local Young Chicken)
* Seri (セリ – Japanese water celery)
COURSE 9:
* Fugu & Fugu Shirako no Takikomi Gohan (河豚と河豚白子の炊き込みご飯 – Japanese rice dish seasoned with dashi and soy sauce with Fugu and Fugu Milt)
COURSE 10:
* Yamagata Tsuyahime Gohan (山形県つや姫ご飯 – “Tsuyahime” brand White Rice from Yamagata)
* Gyuniku Shigure-ni & Kyabetsu (牛肉の時雨煮とキャベツ – Stewed Beef flavored with ginger and soy sauce; Pickled Cabbage)
COURSE 11:
* Kochi no Beni Hoppe Ichigo (高知県の紅ほっぺ苺 – “Beni Hoppe” Strawberry from Kochi Prefecture)
* Kyoto no Akihime Ichigo (京都の章姫苺 – “Akihime” Strawberry from Kyoto)
* Wakayama Sanbokan Jelly (和歌山さんぼうかんゼリー – Jelly of Sanbokan Japanese citrus fruit from Wakayama) with Melon, Rasberry & Sanbokan (とメロン、ラズベリー、さんぼうかん)
COURSE 12:
* “Nanohana Kinton” (菜の花金団): Endomame no An (えんどう豆のあん – Sweet Endomame Pea paste) & Tamago Kimi (玉子のきみ – Egg Yolk)
AloJapan.com