Hakone Suishoen (箱根翠松園) is a luxury Onsen (Hot Springs) Ryokan in Hakone, Japan, that serves up incredible Japanese Kaiseki cuisine. Explanation of each serving were in Japanese, so I’ve done my best to translate it into English here:
DISH 1 – Zensai (前菜 – Appetizers):
* Hamaguri to Hamaboufu no Milk Hitashi (蛤と浜防風のミルク浸し – Common Hard Clam and Hamabofu immersed in a milk-based sauce)
** Hamabofu is a wild blanched Japanese plant that grows along the coast
* Hotaru Ika to Hirokko Karashi Sumiso (蛍烏賊とひろっこ辛子酢味噌 – Firefly Squid, Chive Shoots with Karashi Mustard and Vinegared Miso)
* Baikun Jule (梅燻 ジュレ – Smoked Ume Plum Jelly), Norisembei (海苔煎餅 – Seaweed rice cracker)
* Shiro Asupara Tamajimushi (白あすぱら玉地蒸し – A soup-like concoction with eggs and White Asparagus)
* Ni Anago Sakura No Hasushi (煮穴子桜の葉寿司 – Simmered Conger Eel Sushi)
* Kamo Foie Gras no Harumaki (鴨フォアグラ春巻き – Duck Foie Gras Spring Roll)
* Tara No Mekinpura (たらの芽金婦羅 – Japanese Angelica Tree Sprouts Tempura)
* Fukinoto Castella (蕗の薹かすてら – Castella containing edible flower bud of the Fuki Butterbur plant)
DISH 2 – Suimono (吸物 – Clear Japanese Soup)
* Usukuzu Shidate (or Jitate) (薄葛仕立て – Kudzu-thickened soup)
* Kinmedai (金目鯛 – Splendid Alfonso) / Edamame Kuzudofu (枝豆葛豆腐 – Tofu that includes Edamame and Kudzu)
* Kizami Yasai (刻み野菜 – Chopped vegetables) / Kogomi (こごみ – Japanese Fern) / Kinome (木の芽 – The young leaves of a Sansho plant)
DISH 3 – Tsukuri (造里 – Sashimi)
* Honmaguro Chutoro (本鮪中トロ – Medium Fatty Tuna belly) / Shima Aji (縞鯵 – Striped Jack)
* Ashirai Iroiro (あしらい彩々 – Various sashimi condiments)
* Sakuradai Konbu Shime (桜鯛昆布〆 – Japanese Cherry Sea Bream cured with Konbu Sea Kelp)
* Hana Wasabi (花山葵 – The young stems and flowers of the wasabi plant)
* Kimi Shoyu Gake (黄味醬油掛け – Egg Yolk Soy Sauce)
DISH 4 – Yakimono (焼物 – Grilled Dish)
FOR HER: Tottori Daisen Jidori Grill (鳥取県大山地鶏グリル – Grilled Chicken from Daisen in Tottori Prefecture)
FOR HIM: Miyagi Kuroge Wagyu Grill (宮城黒毛和牛グリル – Grilled Wagyu beef from Miyagi Prefecture)
* Shinjaga (新じゃが – Fresh Potato)
* Yaki Kabu (焼蕪 – Grilled Japanese Turnip)
* Tomato (トマト)
* Gyoja Ninniku (行者大蒜 – Alpine Leek)
* Ebi Komi Sauce (えび香味ソース – Sauce containing Shrimp)
DISH 5 – Shizakana (強肴 – Steamed / Simmered dish – Hot Pot in this case)
* Waka Take Nabe (若竹鍋 – Young Bamboo Shoots Hot Pot)
* Hotate Tatsuta Age (帆立竜田揚げ – Fried Scallops)
* Fuki (蕗 – Japanese Butterbur)
* Ji Kinome (地木の芽 – The young leaves of a Sansho plant)
DISH 6 – Shokuji (食事 – Rice Dish)
* Waka Gobou Kamadaki Gohan (若牛蒡釜炊き御飯 – Rice with Burdock Roots cooked in a kama pot with)
* Jidori (地鶏 – Chicken)
* Atsuage (厚揚げ – Thick fried Tofu)
* Irigoma (煎り胡麻 – Roasted White Sesame Seeds)
*** Uonuma San Koshihikari (魚沼産こしひかり使用 – Koshihikari Rice from Uonuma)
DISH 7 – Tomewan (留椀)
* Akadashi (赤出汁 – Red Miso Soup)
DISH 8 – Kōnomono (香物 – Pickles)
* Moriawase (盛合せ – Assortment of pickled vegetables)
DISH 9 – Mizugashi (水菓子 – Dessert)
* Shiroi Hiyashi Oshiruko (白い冷やしお汁粉 – Chilled sweet white bean paste)
* Kiwi Kori Kashi (キウイ氷菓 – Kiwi Ice Cream)
* Amaou (あまおう – Amaou Strawberries)
* Kiyomi Mikan (清見蜜柑 – A type of Japanese citrus fruit)
* Warabi Mochi (蕨餅 – Jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour))
AloJapan.com