Amakusa Tenku No Fune (天草天空の船), a boutique luxury hotel in Amakusa, Kumamoto Prefecture, Japan, serves up amazing Italian cuisine using local ingredients. Both the menu and the explanation of each offering was in Japanese, but I’ve done my best to try and explain it in English (and Japanese) below:
COURSE 1:
* Shin Tamanegi, Blood Orange, Shio Tomato no Shozensai 3 Shu (新玉葱, ブラッドオレンジ, 塩トマトの小前菜3種 – New Onion, Blood Orange and Salted Tomatoes)
– Shiba Ebi to Shio Tomato Jule (シバエビと塩トマトジュレ – Shiba Shrimp with Salted Tomato Jelly)
– Blood Orange to Ricotta Cheese Ae (ブラッドオレンジとリコッタチーズ和え – Blood Orange & Ricotta Cheese)
– Shin Tamanegi Soup (新玉葱スープ – New Onion Soup)
COURSE 2:
* Sengyo no Carpaccio – Caviar Zoe (鮮魚のカルパッチョ・キャビア添え)
– Amakusa-san Hirame to Maguro, Ravigote Sauce (天草産ヒラメとマグロ, ラビゴットソース – Amakusa Sole/Flat Fish & Tuna, Ravigote sauce )
COURSE 3:
* Amakusa-san Murasaki Uni (天草産紫雲丹 – Amakusa Purple Sea Urchin)
COURSE 4:
* Amakusa Gyokai No Minestrina (天草魚介のミネストリーナ – Amakusa Seafood Minestrina Soup)
– Kuruma Ebi, Hamaguri, White Asparagus (車海老, 蛤, ホワイトアスパラガス – Japanese Tiger Prawn, Common Hard Clam, White Asparagus)
COURSE 5:
* Nangoku Salmon No Mi Cuit, Haru Truffles no Kaori (南国サーモンのミキュイ, 春トリュフの香り – Salmon Mi Cuit with Spring Truffles. “Mi Cuit” in French means “partially cooked”)
– Amakusa-san Nangoku Salmon, Haru Truffles, Poached Egg (天草産南国サーモン, 春トリュフ, ポーチドエッグ – Amakusa Salmon, Spring Truffles, Poached Egg)
COURSE 6:
* Awabi no Spaghettini (鮑のスパゲッティーニ – Abalone Spaghettini)
– Amakusa-san Awabi, Awabi no Kimo no Sauce (天草産鮑, 鮑の肝のソース – Amakusa Abalone, Abalone Liver Sauce)
COURSE 7:
* Shinsen Na Ise Ebi no Poire, Paprika Sauce (新鮮な伊勢海老のプワレ, パプリカソース – Fresh Lobster Poire, Paprika Sauce)
– Medium Ni Hiireshita Amakusa-san No Katsu Ise Ebi, Paprika Sauce (ミディアムに火入れした天草産の活伊勢海老, パプリカソース – Medium-cooked live Amakusa Lobster, Paprika Sauce)
COURSE 8:
* For him: Kumamoto Kensan Wagyu Filet Niku No Grill, Amakusa-san Murasaki Uni to Wasabi No Kaori (熊本県和牛フィレ肉のグリル, 天草産紫雲丹と山葵の香り, 山葵のソース – Grilled Kumamoto Wagyu Beef Filet, Amakusa Purple Sea Urchin, Wasabi Sauce)
* For her: Kumamoto Kensan Baniku (熊本県産馬肉 – Grilled Kumamoto Horsemeat)
COURSE 9:
* Ichigo No Soup, Mascarpone No Mousse to Dekopon No Granita (苺のスープ, マスカルポーネのムースとデコポンのグラニータ – Strawberry Soup, Mascarpone Mousse & Dekopon Mandarin Granita)
** Focaccia to Zenryufun No Pan (フォカッチャと全粒粉のパン – Focaccia / Whole Wheat Bread)
AloJapan.com