We were served the first of two incredible Kaiseki dinners in our room at Sanso Murata (山荘 無量塔), a luxury Onsen (hot springs) ryokan with just 12 rooms total, and located in the Yufuin area of Oita Prefecture on the Southern island of Kyushu, Japan. The menu, as well as explanation by the server, were all in Japanese, but I’ve tried my best to summarize each offering here. They are:
COURSE 1 – SAKIZUKE (先附 – Appetizers):
* Isaki Hanabira Yoshino-age (一先花びら吉野揚 – Chicken Grunt fried with Kudzu from Yoshino)
– Shin Jagaimo (新じゃがいも – Fresh Potatoes)
– Shin Tamanegi (新玉葱 – New Onions)
– Soramame (蚕豆 – Small broad bean)
– Yurine (百合 – Lily Bulb)
– Shiitake (椎茸 – Shiitake Mushrooms)
– Fruits Tomato (フルーツトマト)
– Koso, Tree Mustard & Dandelion (香草、ツリーマスタードとダンデリオン – Herbs, Tree Mustard & Dandelions)
– Ponzu Dressing, Cresson Paste (ポン酢ドレッシング、クレソンペースト – Ponzu Citrus Dressing and Watercress Paste)
COURSE 2 – WAN (椀 – Soup Dish):
* Hamaguri to Tamago Dofu no Uguisu Surinagashi (蛤と玉子豆腐鶯すり流し – Clear Soup with Common Hard Clam and Egg Tofu, and grated Green Peas)
– Aka Tamanegi (赤たまねぎ – Red Onions)
– Shironegi (白ネギ – Long Japanese Green Onions)
– Kinome (木の芽 – Young Leaves of a Sansho Plant)
– Warabi (わらび – Bracken)
COURSE 3 – MUKOZUKE (向附 – Sashimi):
* Oita Saganoseki Hirame Usuzukuri (大分県佐賀関魚(平目)薄造り – Thinly Sliced Flounder/Sole/Flat Fish from Saganoseki Port in Oita Prefecture)
COURSE 4 – NIMONO (煮物 – Simmered Dish):
Jidori Nabe (地鶏鍋 – Hot Pot with Japanese Chicken)
* Oita Kanmuri Jidori (おおいた冠地どり – Kanmuri Chicken from Oita)
* Shimeji (占地 – Shimeji Mushrooms)
* Fuki (蕗 – Fuki Butterbur plant)
* Gobo (牛蒡 – Burdock Root)
* Nira (ニラ – Garlic Chives)
* Age Tofu (揚げ豆腐 – Fried Tofu)
* Yuzu Kosho (柚子胡椒 – Yuzu Citrus and Pepper Paste)
COURSE 5 – Agemono (揚物 – Fried Dish):
* Chiayu no Karaage (稚鮎の唐揚げ – Fried Baby Sweetfish)
* Warabi, Udo & Paprika Tempura (わらび, 独活とパプリカ天ぷら – Bracken, Japanese Spikenard/Aralia Cordata and Paprika Tempura)
COURSE 6 – KAWARI BACHI (変鉢 – Replacement Dish, aka “deviation from the norm”):
FOR HIM:
* Oita Wagyu Wasabi-yaki (大分和牛山葵焼き – Grilled Oita Wagyu Beef with Wasabi)
- Negi to Mizuna (葱と水菜 – Green Onions & Japanese Mustard)
FOR HER:
* Awabi Steak (鮑ステーキ – Abalone Steak)
- Negi to Mizuna (葱と水菜 – Green Onions & Japanese Mustard)
COURSE 7 – TOMEWAN (止椀 – Soup Dish):
* Aka Misoshiru (赤味噌汁 – Red Miso Soybean Paste Soup)
COURSE 8 – KOUNOMONO (香の物 – Pickled Vegetables):
– Shiitake Arimani (椎茸有馬煮 – Shiitake Mushrooms simmered with Japanese Pepper)
– Kyuri Asazuke (きゅうり浅漬け – Pickled Japanese Cucumber with Ginger)
– Achara Ninjin (あちゃら人参 – Carrots soaked in a sweet and sour sauce)
– Paprika (パプリカ)
– Chirimen Jako (ちりめんじゃこ/縮緬雑魚 – Blanched and Dried Whitebait)
COURSE 9 – SHOKUJI (食事 – Rice Dish):
* Niigata Koshihikari (新潟コシヒカリ – Koshihikari Rice from Niigata)
COURSE 10 – MIZUGASHI (水菓子 – Fruit-based Dessert):
* Matcha Tiramisu (抹茶ティラミス – Matcha Green Tea Tiramisu)
* Cocoa Tiramisu (ココアティラミス – Cocoa Tiramisu)
* Ichigo no Ice (苺アイス – Strawberry Ice Cream)
* Rasberry Sauce (ラズベリーソース)
* Sakuranbo (さくらんぼ – Cherries)
* Orange (オレンジ)
* Blueberries (ブルーベリー)
AloJapan.com