The second of two amazing dinners at the flagship French-Japanese fusion restaurant “Okas” (オーカス) at Sankara Hotel & Spa Yakushima (sankara hotel＆spa 屋久島), a top-notch boutique Auberge luxury resort hotel located on the idyllic island of Yakushima (屋久島) in Kagoshima Prefecture (鹿児島県), Japan. Chef Kenji Hayashi (林 謙児) serves up incredible dishes using seasonal ingredients from Yakushima and its surrounding areas. We intend to pay Sankara (and Okas) another visit – again – at some point in the future. I’ve done my best to summarize each course in both Japanese and English below. They are:
COURSE 1:
* Fish & Chips (フィッシュ&チップス)
– Jagaimo chips Niko no Aida Ni Basil Paste to Shirasu (じゃが芋チップス日本の間にバジルペーストとしらす – Two Potato Chips with Basil and Whitebait Paste in the middle)
– Omon Hata Aburi (オオモンハタ炙り – Lightly-seared Arolated Reefcod)
– Sherry Vinegar (シェリービネガー)
COURSE 2:
* Mizu Ika (Aori Ika), Negi, Mugi Miso (ミズイカ/アオリイカ, ネギ, 麦味噌 – Bigfin Reef Squid, Green Onions, Soybean and Barley Paste)
– Mizu Ika Kobujime to Negi no Happa Oil (ミズイカ昆布締めとネギの葉っぱオイル – Konbu Seaweed Cured Bigfin Reef Squid with Oil made of Green Onion Leaves)
– Mugimiso Sauce (麦味噌ソース – Soybean and Barley Paste Sauce)
– Karasumi (からすみ – Salted Mullet Roe)
– Lime Kaori (ライム香り – Squeezed Lime Juice)
COURSE 3:
* Kubiore Saba, Hummus (Hiyoko Mame), Aspara-ha (首折れ鯖, フムス (ひよこ豆), アスパラ葉 – Specially-prepared “Broken Neck” Blue Mackerel, Chickpea Hummus, Asparagus Leaves)
– Aburi Framboise Vinegar Kubiore Saba (炙り首折れ鯖フランボワーズビネガー – Marinated then Seared Specially-prepared “Broken Neck” Blue Mackerel)
– Hiyoko Mame Hummus (ひよこ豆フムス – Chickpea Hummus)
– Nira Oil (ニラオイル – Garlic Chives Oil)
– Aspara-na (アスパラ葉 – Asparagus Leaves)
COURSE 4:
* Yakogai, Chomeiso, Saffron (夜光貝, 長命草, サフラン – Giant Sea Snail, “Long Life” Chomeiso Herb, Saffron)
– Nita Yakogai (煮た夜光貝 – Simmered Giant Sea Snail)
– Saffron Risotto (サフランリゾート)
– Chomeiso (長命草 – Chomeiso. Chomeiso – which stands for “Long Life Grass” – is a “superfood” herb belonging to the parsley family and is native to Okinawa)
– Kagoshima Uni (鹿児島雲丹 – Sea Urchin from Kagoshima)
– Yakogai Nita Jiru no Awa (長命草煮た汁粉の泡 – Foam of Giant Sea Snail broth soup)
COURSE 5:
* Asahigani, Handama (Kinjiso/Suizenjina) (旭蟹, ハンダマ (金時草/水前寺菜) – Asahigani Crab from Tanegashima (aka Frog Crab or Spanner Crab), Okinawan Spinach (Gynura bicolor))
– Asahigani to Hotate Kaibashira Ravioli (旭蟹と帆立貝柱ラビオリ – Asahigani Crab & Scallop Ravioli)
– Kani no Dashi to Ninniku Sauce (旭蟹出汁とニンニクソース – Crab Dashi & Garlic Sauce)
– Handama (Kinjiso/Suizenjina) (ハンダマ (金時草/水前寺菜) – Okinawan Spinach (Gynura bicolor))
COURSE 6:
* Sujiara, Almond, Gyosho (スジアラ, アーモンド, 魚醬 - Red-spotted Rock Cod (aka Blue Spotted Grouper), Almond, Fish Sauce)
– Sujiara Meunière (スジアラムニエル – Red-spotted Rock Cod (aka Blue Spotted Grouper) Meunière)
– Almond Paste (アーモンドペースト)
– Gyosho Sauce to Butter, Shallot, Piman, Kuro-zu (魚醬, バター, シャロット, ピーマン, 黒酢 – Fish Sauce with Butter, Shallot, Peppers and Black Vinegar)
COURSE 7:
* FOR HER:
Satsuma Akadori, Parsley, Asari (薩摩赤鶏, パセリ, 浅利 – Satsuma Red Chicken, Parsley, Asari Clams)
– Satsuma Akadori wo Mugi Miso to Aka Piman Puree Marinade de Grill (薩摩赤鶏を麦味噌と赤ピーマンピュレにマリネでグリル – Satsuma Red Chicken Marinated with Soybean and Barley Paste & Aka Piman Puree and then Grilled)
– Asari itame to Mugi Miso & Aka Piman, Lemon-zoe (浅利炒めと麦味噌 & 赤ピーマン, レモン添え – Asari Clams with Soybean and Barley Paste and Lemon Juice Accent)
– Parsley Oil & Buta Dashi sauce (パセリオイルと豚出汁ソース – Parsley Oil & Pork Broth Sauce)
* FOR HIM:
Saddleback Buta Roast, Parsley, Asari (サドルバック豚ロース, パセリ, 浅利 – Saddleback Pork Roast, Parsley, Asari Clams)
– Kagoshima Saddleback Roast (鹿児島サドルバック豚ロース – Kagoshima Saddleback Pork Roast)
– Asari itame to Mugi Miso & Aka Piman, Lemon-zoe (浅利炒めと麦味噌 & 赤ピーマン, レモン添え – Asari Clams with Soybean and Barley Paste and Lemon Juice Accent)
– Parsley Oil & Buta Dashi sauce (パセリオイルと豚出汁ソース – Parsley Oil & Pork Broth Sauce)
COURSE 8:
Yakushima Banpeiyu (屋久島晩白柚 – Specially Cultivated Yakushima Pomelo)
Yakushima Lemon Jelly (屋久島レモンゼリー – Yakushima Lemon Jelly)
Yakushima Lemon Kawa Jam (屋久島レモン皮ジャム – Yakushima Lemon Skin Jam)
Yakushima Rosemary Ice Cream (屋久島ローズマリーアイスクリーム – Yakushima Rosemary Ice Cream)
COURSE 9:
* Tanegashima Annoimo Mont Blanc Jitate (種子島安納モンブラン仕立て – Tanegashima Annoimo Sweet Potato Mont Blanc)
Shirogoma Cream Brulee (白胡麻クリームブリュレ – White Sesame Creme Brulee)
Ichigo Ice Cream (苺アイスクリーム – Strawberry Ice Cream)
Yakushima Ocha no Awa (屋久島お茶の泡 – Yakushima Green Tea Foam)
COURSE 10:
* Santa Chou Creme to Ichigo (サンタシュークリームと苺 – Santa Cream Puff with Strawberries)
AloJapan.com