Arcana Izu (アルカナ イズ), an small luxury Auberge ryokan resort in the Izu Peninsula, Shizuoka, Japan, offers an amazing French-Japanese fusion cuisine for its guests. Explanation of each course was in Japanese, but I’ve tried my best to explain it below:
COURSE 1 – Tapas:
* For him: Kinka Buta American Dog (金華豚アメリカンドッグ – Kinka premium pork corn dog)
– with Ikasumi, Ketchup & Mustard (イカ墨, ケチャップ, マスタード – Squid Ink, Ketchup & Mustard)
* For her: Tandoori Chicken Corn Dog
– with Ikasumi, Ketchup & Mustard (イカ墨, ケチャップ, マスタード – Squid Ink, Ketchup & Mustard)
* Cream Croquette with Mushroom, Parsley and Garlic (クリームコロッケ, マッシュルーム, パースリ, ガーリック)
* Mushite karuku abutta Unagi to Fukinoto paste (蒸して軽くあぶったうなぎ, 蕗の薹ペースト – Steamed and lightly seared Eel with Butterbur Sprouts paste)
* Amago Marine to Kanso Crepe Kiji (郷土マリネと乾燥クレープ生地 – Red-spotted Masu Salmon marinated with dried crepe skin to make it crispy on the outside)
* Ebi to Jelly (ゼリーにかぶされている海老 – Shrimp covered in Jelly)
COURSE 2 – Savory Flan:
Shin Tamanegi to Tamago Flan (新玉葱と卵のフラン – Seasonal Onions & Egg Flan)
Utako Tamago (歌子卵 – Egg Yolk frozen and then soft boiled)
Numazu Aori Ika (アオリイカ – Bigfin Reef Squid from Numazu)
Yasou (野草 – Edible wild grass)
COURSE 3 – Kai Iroiro (貝色々 – Various Shellfishes):
* Aonori and Kai no dashi-based soup (出汁, 青のりと貝のベースしたスープ – Dashi, green seaweed and clam-based soup)
– With Awabi (あわび – Abalone), Asari (あさり – Clams), Makigai (巻貝 – Conch)
* Konbu Jelly & Kaisou (昆布ゼリーと海藻 – Konbu Sea Kelp Jelly and Seaweed)
* Aonori chips (青のりチップス – Fried chips with green seaweed inside)
COURSE 4:
* Akaza Ebi (赤座海老 – Japanese Scampi/Langoustine)
* Ebi-dashi sauce with Vin Jaune (黄ワイン海老出汁ソース – Shrimp dashi-based sauce with Vin Jaune, a white wine from Eastern France)
* Seiyo Tampopo (西洋タンポポ – Western Dandelion)
* Moriyu Take (モリーユ茸 – Morel Mushroom)
* Udo (独活 – Aralia cordata, a wild plant)
COURSE 5:
* Takenoko Beignet (筍ベニエ – Bamboo Shoots Beignet)
* Udo happa Tempura (独活天ぷら – A Tempura of the Aralia Cordata leaf, a wild plant)
* サバイヨンソース (Sabayon sauce)
COURSE 6:
* Tachiuo (太刀魚 – Cutlass Fish)
* Green Peas (グリーンピース)
* Green Pea Puree (グリーンピースピュレー)
* Caviar (キャビア)
* Wasabi powder & oil (山葵パウダーとオイル)
COURSE 7 – Main dish:
* For her: Kuromutsu (黒ムツ – Japanese Bluefish)
– Osakana dashi sauce, Hotaru Ika to Haru yasai (お魚出汁ソース, 蛍烏賊 – with Fish-based dashi sauce, Firefly Squid & Spring vegetables)
* For him: Amagi Shamo (天城軍鶏 – Amagi Chicken), Gemboku Shitake (原木椎茸 – Gemboku Shiitake Mushrooms)
COURSE 8 – Dessert #1:
* Kankitsu (柑橘 – Citrus), Vermouth (ベルモット), Dill Sorbet (ディルソルベ)
COURSE 9 – Dessert #2:
* Ichigo & Fromage Bran (苺とフロマージュブラン – Strawberries wrapped in Fromage Bran (fresh French cheese)
* Avocado Ice Cream (アボガドアイスクリーム)
* Avocado Chips (アボガドチップス)
– Ichigo Sauce (苺ソース – Strawberry sauce)
– Olive Oil kake (オリーブオイルかけ – Doused with Olive Oil)
COURSE 10 – Dessert #3 – Ochagashi (お茶菓子 – Petite Pastry)
* Matcha Mousse Cake (抹茶ムースケーキ – Powdered green tea leaves Matcha Mousse Cake)
* Framboise to Rose Chocolate (フランボワーズ Rasberry & Rose Chocolate)
* Passion fruits to Butter Cream Tart (パッションフルーツとバタークリームタート – Passion Fruit & Butter Cream Tart)
AloJapan.com