The second evening’s dinner was Wafu (Japanese) cuisine, rather than the Western-Japanese fusion dishes that were served for our first dinner at Unzen Kyushu Hotel (雲仙九州ホテル), a boutique luxury hotel in Unzen, Nagasaki, Japan (長崎県雲仙). 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 – Nagasaki No Shippoku Ryori (長崎の卓袱料理 – Nagasaki Shippoku Cuisine Dish)
* Suimono: Ohirewan (吸物: お鰭椀 – Fish Soup)
– Tai (鯛 – Red Sea Bream)
– Mochi
– Kaiware Daikon (カイワレ大根 – Daikon Radish Sprouts)
– Kimpun (金粉 – Gold Flakes)
– Kamaboko (蒲鉾) – Kamaboko is a seafood product that is steamed, grilled, fried, or poached. Kamaboko is made from white fish, which is filleted, pounded into paste, mixed with salt, sugar, egg whites, fish sauce and Japanese sake
COURSE 2 – Wafu Zensai (和風前菜 – Japanese-style Appetizers):
* Gomadofu (胡麻豆腐 – Sesame Tofu)
* Mozuku (もずく – Mozuku Brown Algae Seaweed)
* Wakamomo Mitsuni (若桃密煮 – Young Peach Compote (in honey))
* Tachiuo Tazunayaki (太刀魚手 – Grilled Cutlass Fish. Tazuna stands for Reins from a horse; the Fish is thinly cut, then twisted like a rope before being grilled on a skewer))
* Ika Koji-zuke (烏賊麹漬け – Squid Fermented With Koji Molds)
COURSE 3 – Nagasaki Kinkai De Toreta Honjitsu No Osashimi (長崎近海でとれた本日のお刺身 – Today’s Sashimi from Nagasaki’s Waters)
* Jimoto Uni Gunkan Maki (地元雲丹軍艦巻き – Uni Sushi)
* Fugu To Fugu Kawa (河豚と河豚皮 – Fugu & Fugu Skin)
* Suzuki Kobujime (鱸昆布締め – Konbu Sea Kelp-cured Sea Bass)
COURSE 4:
* Chawanmushi (茶碗蒸し – “Chawanmushi” savory custard)
COURSE 5 – Mushimono (蒸物):
* Tai No Chirimushi (鯛のちり蒸し – Red Sea Bream)
COURSE 6 – Agemono (揚物):
* Ashiakaebi No Tempura (足赤海老の天麩羅 – Red-footed Shrimp Tempura)
– Taranome Tempura (タラの芽天麩羅 – Japanese Angelica Tree Sprouts Tempura)
– Eringi Tempura (エリンギ天麩羅 – Eringi Mushroom Tempura)
– Ninjin Tempura (人参天麩羅 – Carrot Tempura)
COURSE 7 (FOR HIM) – Niku Ryori (肉料理 – Meat Dish)
* Nagasaki Wagyu Sukiyaki (長崎和牛すきやき – Nagasaki Wagyu Beef Sukiyaki)
COURSE 9 (FOR HER): – Niku Ryori Kawari (肉料理替り – In Place Of Meat Serving):
* Unagi Yanagawa Nabe (ウナギ柳川鍋 – Eel and Egg Hot Pot)
COURSE 9:
* Shiro Gohan (白御飯 – White Rice)
* Kounomono (香の物 – Pickled Vegetables)
COURSE 10 – Dessert – Shimabara Hanto Meibutsu Kanzarashi (島原半島名物かんざらし – Shimabara Peninsula Speciality Kanzarashi):
Shiratama Dango to Pineapple (団子とパイナップルシロップ漬け – Shiratama Dango and Pineapple in Syrup)
– Kanzarashi consists of small shiratama dumplings made from rice flour, which are cooled in Shimabara’s spring water and then covered in syrup.
– Shiratama is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice
AloJapan.com