We had an absolutely phenomenal meal at Sanso Amanosato ryokan (山荘 天の里), a small luxury Auberge resort with just 8 rooms that is located in Shimoamano, Katsuragi, Wakayama Prefecture (和歌山県かつらぎ町下天野.) The restaurant there is called Restaurant -Ville Natale- (レストラン ヴェルナタール.)
COURSE 1:
* Yuki Kyo (Kintoki) Ninjin no Bouchée (有機京(金時)人参のプッセ – Organic Kyoto (aka. Kintoki) Carrot Bouchée. Bouchée is a small pastry with a sweet or savory filling)
– Karasumi (唐すみ – Mullet Roe)
– Kaki no Paste (柿のペースト – Persimmon Paste)
– Mascarpone Cheese (マスカルポーネチーズ)
COURSE 2:
* Kinokawa-san Soramame no Mousse to Kinpaku (紀ノ川産空豆のムース, 金箔) – Small Broad Beans from Kinokawa with Small Broad Beans Mousse in the middle with Gold flakes on top)
* Hotaru-ika, Estragon Fumi, Amano-mai Risotto, Mayonnaise Sauce, Patebrick (蛍烏賊, 天野米リゾット, エストラゴン(タラゴン)風味, マヨネーズソース, パートブリック – Firefly Squid stuffed with Risotto made with Rice from Amano, Estragon (aka Tarragon), Patebrick. Patebrick is a thin crispy dough in French cuisine)
* Jimoto-san Inoshishi no Gobo-maki, Sansho Fumi (地元産猪肉の午房巻き, 山椒風味 – Grilled Local Wild Boar from Katsuragi wrapped over Gobo Burdock Roots, Sansho Japanese Pepper flavoring)
COURSE 3:
* Kada-san Tennen Tai (加太産天然鯛 – Wild-caught Red Sea Bream from Kada in Wakayama Prefecture wrapped over Konbu sea kelp and Cherry Blossom leaves)
– White Aspara awa (ホワイトアスパラの泡 – White Asparagus foam)
– Caviar (キャビア)
– Takenoko (筍 – Bamboo Shoots)
– Ha-zakura wo image shita Shiitake Powder to Horenso Powder (葉桜をイメージした椎茸と法連草パウダー – Shiitake Mushroom powder and Spinach powder designed to look like Hazakura. Hazakura refers to Sakura Cherry trees during the period after the cherry blossom falls and the trees sprout new greeen leaves)
COURSE 4:
* Kishu Kamo no Rotir, Wakayama-san Kiyomi Sauce Bigarade (紀州鴨のロティール, 和歌山産清見のソースビカラード – “Kishu Gamo” Roast Duck, Wakayama Kiyomi citrus Bigarade Sauce
– Tsukune (紀州鴨の築根 – Minced, kneaded and seasoned Duck)
– Wakayama-san Kiyomi (和歌山産清見 – Kiyomi citrus fruit)
COURSE 5:
* Amano-san Juwari Soba (天野産十割新そば – 100% pure Buckwheat flour Soba Noodles from Amano in Wakayama Prefecture)
– Karami Daikon (辛味大根 – Karami Daikon Radish)
– Moshio (藻塩 – Seaweed Salt)
COURSE 6:
FOR HIM:
* Kumano Gyu no Consomme Soup (熊野牛のコンソメスープと熊野牛薄切りサーロイン – Kumano Beef Consomme Soup with thinly-sliced Kumano Beef Sirloin)
– Kogomi (こごみ – Ostrich Fern)
– Yama Fuki (山ふき – Mountain Fuki Butterbur plant stems)
– Kinpaku (金箔 – Gold flakes)
FOR HER:
* White Asparagus no Cream Soup (ホワイトアスパラガスのクリームスープ – White Asparagus Soup)
– Patebrick (パートブリック – Patebrick is a thin crispy dough in French cuisine)
– White Aspara (ホワイトアスパラ – White Asparagus)
– Kogomi (こごみ – Ostrich Fern)
– Asparagus (アスパラガス)
– Yama Udo (山独活 – Mountain Japanese Spikenard/Aralia Cordata)
COURSE 7:
* Ike Omar Ebi Atama, Tail to Hasami no Poire (活オマール海老頭, テールとハサミのポアレ – Live Lobster Head, Tail & Claws Poire)
– Ebi Tail to Tsume wa Koyadofu Powder to Yaite (オマール海老テールとハサミは高野豆腐パウダーと纏わせてローストされている – Tail and Claws were oven-roasted with Koyadofu Powder. Koyadofu is a frozen-dried Tofu.
– Ebi no Atama wa Ebi Miso, Parmesan Cheese to Takenoko to awasete roast (オマール海老頭は海老味噌, パルメザンチーズと筍と合わせてローストされている – Lobster head was stuffed with the Lobster Tomalley, Parmesan Cheese and Bamboo Shoots and then oven-roasted)
– Aosa Nori Butter Sauce (青さ海苔バターソース – Aosa Nori Seaweed and Butter Sauce)
– Asparagus (アスパラガス)
– Oka Hijiki Fritto (丘ひじきフリット – Fried Saltwort “Land Seaweed”)
– Endive Confit (アンディーブコンフィ)
COURSE 8:
FOR HIM:
* Kumano Gyu Filet Niku no Kishu Bincho Sumibi-yaki (熊野牛フィレ肉の紀州備長炭火焼き – Kishu Bincho charcoal-grilled Kumano Beef Filet)
– Budo Sansho no Aka Wine Sauce (ぶどう山椒の赤ワインソース – Budo Sansho Pepper and Red Wine Sauce)
FOR HER:
* Kinkai-san Akahata to Awabi no Poire (近海産赤ハタと鮑のポアレ – Sauteeed Blacktip Grouper and Abalone)
– Shito Port Wine Sauce (白ポルトワインソース – White Port Wine Sauce)
– Kuro Awabi Take (黒あわび茸 – Bailingu Oyster Mushrooms)
– Korinki Kabocha (コリンキー南瓜 – Korinki Squash)
– Konasu (小茄子 – Small Nasu Japanese Eggplant)
– Mashed Potatoes to Truffle Paste (マッシュポテトとトリュフペースト – Mashed Potatoes with Truffle Paste)
COURSE 9:
* Amano Mai Donabe Gohan to Shin Shoga (天野米土鍋御飯と新生姜 – Rice cooked in a clay pot)
* Kounomono (香の物 – Pickled Vegetables)
* Misoshiru (味噌汁 – Red Miso Soybean Paste Soup)
COURSE 10:
* Jimoto-san Amanatsu (aka. Natsu Mikan) no Warabi Mochi (地元産甘夏(ナツミカン)のわらびもち – Citrus Natsudaidai Warabi Mochi. Warabi Mochi is a jelly-like confection made from bracken starch
COURSE 11:
* Matcha Chiffon Cake, Matcha Crumble, Matcha Mousse (抹茶シフォンケーキ, 抹茶クランブル, 抹茶ムース)
* Sakura Syrup Jelly (桜シロップゼリー – Jelly made from Sakura Cherry syrup)
* Hojicha Ice Cream (ほうじ茶アイスクリーム – Hojicha Roasted Green Tea Ice Cream)
* Almond (アーモンド)
* Rasberry (ラズベリー)
* Framboise Sauce (Rasberry Sauce) (フランボワーズソース – Framboise (Rasberry) Sauce)
COURSE 12 – SHOGASHI (小菓子 – Small Treats):
* Matcha Financier (抹茶フィナンシェ – Green Tea Financier)
* Canele (カヌレ)