We enjoyed a kaiseki dinner course in our room (Shien-An) at Takefue ryokan near Kurokawa Onsen in Kumamoto, Kyushu. The explanation of each serving was done in Japanese, but I’ve done my best to translate it here:
DISH 1 – Sakizuke (先付 – Appetizer):
* Shungiku to Ebi no Ohitashi (春菊と海老のお浸し)
* Kaki to Daikon to Ninjin no Namasu (柿と大根と人参の膾)
DISH 2 – Zensai (前菜 – Appetizer #2):
* Kazunoko no Saikyo-zuke (かずのこ西京漬 – Sweet miso-marinated Herring Roe)
* Hirame no Saikyo-yaki (鮃の西京焼き – Miso-marinated and grilled Sole/Flatfish)
* Sazae No Gunkan Maki (栄螺軍艦巻 – 栄螺 – Horned Turban / Turban Shell Nigiri Sushi)
* Ebi to Tartar (海老のタルタル – Shrimp with Tartar Sauce)
* Unagi no Kinshi Maki (うなぎ錦糸卵巻き – Rolled Eel with Egg)
* Kanmuri Jidori no Misoyaki (冠地鶏味噌焼き – Oita Chicken marinated in miso and grilled)
* Hokkigai no Nori Maki (北寄貝のり巻き – Arctic Surf Clam wrapped in Nori Seaweed)
* Kabu (かぶ – Japanese Turnip)
* Tofu no Dengaku (豆腐田楽 – Miso-glazed Tofu)
DISH 3:
* Renkon Manju (蓮根饅頭 – Lotus Root Manju Soup)
DISH 4 – Mukouzuke (向付 – Sashimi):
For him: Basashi (馬刺し – Horse meat sashimi):
* Akami Basashi (赤身馬刺し – Lean raw horse meat)
* Tokusen Basashi (特撰馬刺し – Premium horse meat)
* Futaego Basahi (フタエゴ馬刺し – Horse belly)
* Tategami Basashi (タテガミ馬刺し – Horse mane, super fatty)
For her – (Seafood) Sashimi from Oita (大分県お刺身):
* Sazae (栄螺 – Horned Turban / Turban Shell)
* Kanpachi (間八 – Greater Japanese Amberjack)
* Ikura (いくら – Salmon Roe)
* Hirame (鮃 – Sole/Flat Fish)
* Toro (トロ – Fatty Tuna)
* Hotate (帆立 – Scallop)
Vegetable:
– Kogomi (コゴミ – Japanese Fern)
DISH 5:
Kanmuri Jidori Steak with Tamanegi Sauce (冠地鶏ステーキと玉ねぎソース – Grilled Oita Chicken with onion sauce)
With Shinjaga, Paprika, Broccoli (新ジャガ, パプリカ, ブロッコリー – Potatoes, Paprika, Broccoli)
DISH 6 – Daimono (台物 – Main Dish):
* Kumamoto A5 Wao Gyu Sirloin Sukiyaki (熊本A5和王牛すき焼き – A5 Kumamoto “Wao” Beef Sirloin Sukiyaki)
DISH 7 – Mushimono (蒸し物 – Steamed dish):
* Tara no yoro-mushi (鱈の養老蒸し – Steamed Cod covered in Ankake Sauce)
– With Yamaimo, Ranpaku, Kuzu & Ingen (山芋, 卵白, 葛, インゲン – Japanese Mountain Yam, Egg Whites, Kudzu, Green Beans)
DISH 8 – Agemono (揚げ物 – Breaded & Deep-Fried Dish)
* Kuruma-ebi no Toji Age (Yuba-fried Shrimp)
– With Konasu, Manganji, Togarashi (小茄子, 万願寺, とうがらし – Small Japanese Eggplant, Manganji Pepper and Togarashi Japanese Chili Pepper)
DISH 9 – Nimono (煮物 – Simmered Dish)
* Ise-ebi no Gusokuni (伊勢海老の具足煮 – Simmered Ise/Spiny Lobster in Japanese Sweet Sauce)
– With Kabocha, Takenoko, Nanohana, Ninjin (かぼちゃ, 竹の子, 菜の花, 人参 – Kabocha Squash, Bamboo Shoots, Young Fern of a Rapeseed Plant, Carrots)
DISH 10 – Misoshiru (味噌しる – Miso Soup)
With Shimonita Negi and Kabu (下仁田ネギ, かぶ – Shimonita Chives, Japanese Turnip)
DISH 11 – Shokuji (食事 – Rice dish):
* Mukago Gohan (零余子ご飯 – Rice with Japanese Yam Bulb)
DISH 12 – Mizumono (水物 – Dessert):
* Kumamoto Hinoshizuku Ichigo (熊本ひのしずく苺 – Kumamoto “Hinoshizuku” Strawberries)
* Ichigo Chiffon Cake, Mont Blanc and Renyu Mousse (苺シフォンケーキ, 苺モンブランと練乳ムース – Strawberry Chiffon Cake, Mont Blanc & Condensed Milk Mousse)
* Fruits: Orange, Pink grapefruit, Melon, Blueberry (オレンジ, ピンクグレープフルーツ, メロン, ブルーベリー)
AloJapan.com