We really, really enjoyed the Western-Japanese fusion cuisine that was served at Unzen Kyushu Hotel (雲仙九州ホテル), a boutique luxury hotel in Unzen, Nagasaki, Japan (長崎県雲仙). Both the menu as well as the verbal explanation of each course was in Japanese, but I’ve done my best to translate it here below:
COURSE 1:
* Haru Tamanegi No Coulis (春玉ねぎのクーリ – Spring Onions Coulis. Coulis is a form of thin sauce made from puréed and strained vegetables or fruits)
COURSE 2:
* Kisetsu Yasai To Oniku No Appetizer (季節野菜とお肉のアペタイザー – Seasonal Vegetables and Meat Appetizer)
– Green Peas Mousse (グリーンピースのムース)
– Asparagus No Aburi To Shallots To Wine Vinegar No Sauce (アスパラガスの炙りとシャロットとワインビネガーのソース – Seared Asparagus with Shallots and Wine Veingar Sauce)
– Haru Jamaimo Onion Itame (春じゃがいもオニオン炒め – Spring Potatoes with Sauteed Onions)
– Salad to French Dressing (サラダとフレンチドレッシング – Salad with French Dressing)
– FOR HIM: Nagasaki Gyu No Rillettes To Daikon No Suzuke (長崎牛のリエットと大根の酢漬け – Nagasaki Beef Rillettes with Vinegared Daikon Radish. Rilettes is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at an extremely slow rate for several hours. The meat is shredded and packed into sterile containers covered in fat.)
– FOR HER: Half-dried Tomato with Balsamico Sauce (ハーフドライトマトとバルサミコソース)
COURSE 3:
* Nagasaki Kinkai De Toreta Honjitsu No Sashimi (長崎近海でとれた本日のお刺身 – Today’s Sashimi from Nagasaki)
– Okoze (オコゼ – Stonefish)
– Akagai (赤貝 – Ark Shell)
– Aji (鯵 – Japanese Horse Mackerel)
COURSE 4:
* Tachibana Wan-san Ika To Madako No Saute, Gyokai No Sauce (橘湾産烏賊と真蛸のソテー, 魚介のソース – Sauteed Squid from Tachibana Port and Common Octopus with Seafood Sauce)
COURSE 5:
* Shika Hikiniku To Gorgonzola To Pecorino Romano Cheese Cheese Wo Tsukatta Cream Pasta (鹿挽肉とグロゴンゾーラとペコリーノロマノのチーズを使ったクリームパスタ – Cream Pasta with Ground Deer Meat and Gorgonzola & Pecorino Romano Cheese)
COURSE 6:
* Tachibana Wan-san Suzuki No Poire to Aosa & Haru Ninjin, Haru Asari No Sauce (橘湾産鱸のポウレ, アーサー, 春人参, 春アサリのソース – Poached Sea Bass Poire, Aosa Seaweed, Spring Carrots, Spring Clam Sauce)
COURSE 7:
* FOR HIM: Nagasaki Wagyu Tokusen Kishou (Hirano Gyu) Roast No Sumibiyaki Ni Mustard Sauce, Broccoli No Puree (長崎和牛特撰・希少 平野牛ロースの炭火焼にマスタードソース, ブロッコリーのピューレ – Charcoal-grilled Specially Selected and Rare A5 Nagasaki Wagyu “Hirano Beef” with Mustard Sauce, Broccoli Puree)
* FOR HER: Unzen Shimabara Jidori Sautee with Negi Sauce (雲仙島原地鶏ソテー, ネギソース – Unzen Shimabara Chicken Sautee with Green Onion Sauce)
COURSE 8:
* Beni Iro Tawara Meshi Dashijiru Chazuke (紅色俵めし出汁茶漬け – Crimson-colored Rice Ball Dashi Chazuke Soup)
COURSE 9:
* Ichigo Ice Cream (苺アイスクリーム – Strawberry Ice Cream)
AloJapan.com