This was the first of two dinners that we had at Hoshino Resorts Kai Tsugaru (星野リゾート 界 津軽) in Owani, Aomori Prefecture, Japan (青森県大鰐.) The menu and explanation of each servings were all in Japanese, but I’ve done my best here to translate it in English:
COURSE 1 – Sakizuke (先付け – Appetizer):
* Oma no Maguro to Uni no Arare-ae (大間の鮪と雲丹のあられ和え – Tuna from Oma & Sea Urchin)
Kuro Ninniku Fumi (黒にんにく風味 – Black Garlic)
COURSE 2 – Nimonowan (煮物椀 – Simmered Dish Soup):
* Hamo Shinjo (鱧真薯 – Pike Conger Fish Cake)
– Aomomiji-fu (青紅葉麩 – Blue Maple Wheat Gluten)
– Junsai (順才 – Water Shield Aquatic Plant)
– Myoga (茗荷 – Japanese Ginger)
COURSE 3 – Horakumori / Hassun (宝楽盛り / 八寸 – Seasonal Platter):
* Otsukuri (御造り – Sashimi): 大間の鮪 (Tuna from Oma), Madai (真鯛 – Japanese Sea Bream), Hotate (帆立 – Scallops)
* Iwa Mozuku no Sunomono (岩もずくの酢の物 – Vinegared Mozuku Brown Algae Seaweed)
* Yoro Tofu & Uni (養老豆腐と雲丹 – Yoro Tofu made from Nagaimo (Chinese Yam / Japanese Mountain Yam) & Sea Urchin)
* Okra no Shuto-ae (オクラの酒盗和え – Okra flavored with Shutou. Shutou is a batter made by salting and fermenting the internal organs of Bonito)
* Sayori no Bouzushi (さよりの棒寿司 – Japanese Halfbeak Pressed Sushi)
* Tsubugai Yawaraka-ni (つぶ貝柔らか煮 – Simmered Whelk)
* Yasai no Zunda-ae (野菜のずんだ和え – Vegetables with Mashed & boiled Green Soybeans)
* Ebi to Broccoli no Matsukaze (海老とブロッコリーの松風 – Baked & Ground Shrimp & Broccoli Loaf)
* Ebi to Tomato No Kohakuyose (海老とトマトの琥珀寄せ – Shrimp & Tomato with Amber)
COURSE 4 – Agemono (揚げ物 – Fried Dish):
* Chiayu no Agemono (稚鮎の揚物 – Fried Baby Sweetfish)
* Yasai Tempura (獅子唐辛子とズッキーニ天麩羅 – Shishito Pepper & Zucchini Tempura)
COURSE 5 – Futamono (蓋物 – Soup-based Dish):
* Reisei Fugu Kawa no Nikogori (冷製 河豚皮の煮凝り – Fugu skin in a jellied broth)
– Matcha-an (抹茶餡 – Green tea-based soup flavoring)
– Momiji Oroshi (紅葉おろし – Grated Daikon Radish with Chili Peppers)
COURSE 6 – Shokuji (食事 – Rice Dish):
* Donabe Gohan (筍土鍋ごはん – Rice cooked in a Clay Pot)
– Unagi Kabayaki (鰻の蒲焼き – Grilled Eel)
– Rice is 青天のへきれき (“Seiten no Hekireki” from Aomori)
* Tomewan (止椀 – Miso Soup)
* Kounomono (香の物 – Pickled vegetables)
COURSE 7 – Kanmi (甘味 – Dessert):
* Kai Tsugaru Tokusei Ringo no Awayuki Cheese (界津軽特製りんごの淡雪チーズ – Rare Cheesecake with Apples)
AloJapan.com