We dined at the flagship French-Japanese fusion restaurant “Okas” (オーカス) while staying 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. And while the bread and pastry spread at breakfast (at Ayana Restaurant downstairs) is very good, the Pain Rustique bread (パンリュスティック) that is offered during dinner is quite possibly the most amazing bread we’ve ever had. This is the first of two dinners at Okas during this trip. 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:
* Sakana Soup, Daidai (魚スープ, 橙 – Fish Soup with Daidai Bitter Orange Skin Flavoring)
COURSE 2:
* Takaebi, Daikon pickles (タカ海老, 大根ピックルズ – Jack-knife Prawns, Pickled Daikon Radish)
COURSE 3:
* Pan Rustique (パンリュスティック – Pain Rustique bread)
COURSE 4:
* Katsuo, Cauliflower, Shutou Marinade (鰹, カリフラワー, 酒盗マリネ – Bonito, Cauliflower, Shutou Marinade)
Shutou = Salted and Fermented Bonito intestines
The Bonito itself is slightly seared
COURSE 5:
* Hana Ika, Ikasumi, Pistachio (花鳥賊, イカスミ, 林檎, ピスタチオ – Hana Ika Blossom Squid, Squid Ink, Apple, Pistachio)
– Hana Ika Karuku Saute (花鳥賊軽くソテー – Lightly-sauteed Hana Ika Blossom Squid)
– Hotate & Ikasumi Boudin Noir (帆立とイカ墨ブーダンノワール – Blood pudding sausage made from Scallops & Squid Ink)
– Tomato Confit (トマトコンフィ)
– Apple Sauce (林檎ソース)
– Pistachio Mustard (ピスタチオマスタード)
COURSE 6:
* Satoimo, Foie Gras, (里芋, フォアグラ, 香味海苔 – Japanese Taro, Foie Gras, Flavored Seaweed)
– Foie Gras Poire to Nori (フォアグラと海苔 – Foie Gras Poire with Flavored Seaweed)
– Satoimo Paste (里芋プイスト – Japanese Taro Paste)
– Sauce Périgueux (ソース ペリグー – Perigeaux Sauce. The sauce contains Black Truffles)
COURSE 7:
* Omon Hata, Shungiku, Cresson (オオモンハタ, 春菊, クレソン – Arolated Reefcod, Crown Daisy, Watercress)
– Omon Hata Aburi to Shochu Marinade (オオモンハタ炙りと焼酎マリネ – Shochu Marinated and Lightly Seared Arolated Reefcod)
– Sakana Dashi & Shungiku Sauce (魚出汁と春菊ソース – Fish Broth & Crown Daisy Sauce)
– Shoga Suzuke & Cresson Salad (生姜酢漬けとクレソンサラダ – Vinegared Ginger & Watercress Salad)
COURSE 8:
FOR HER:
* Satsuma Akadori, Hakusai, Shitake (薩摩赤鶏, 白菜, 椎茸 – Satsuma Akadori Red Chicken, Chinese Cabbage, Shiitake Mushrooms)
– Satsuma Akadori to Foie Gras Hakusai Tsutsumi (薩摩赤鶏とフォアグラ白菜包み – Satsuma Red Chicken and Foie Gras rolled in Chinese Cabbage)
FOR HIM:
* Nakayama Kuroge Wagyu (なかやま黒毛和牛 – Nakayama Kuroge Wagyu Beef)
– Shiitake & Shiitake Awa (椎茸と椎茸泡 – Shiitake Mushrooms & Shiitake Mushroom Foam)
– Hanjuku Ranou (半熟卵黄 – Soft-boiled Egg Yolk)
– Yuzu Kosho (柚子胡椒 – Yuzu Citrus and Pepper Paste)
COURSE 9:
* Kagoshima Akihonami Okome (鹿児島のお米, あきほなみ – Kagoshima Rice “Akihonami”)
– Fresh Caviar (フレッシュキャビア)
– Oba to Amai Kagoshima Shoyu (大葉と甘い鹿児島醬油 – Perilla dressed in Sweet Kagoshima Soy Sauce)
COURSE 10:
* Shima Banana Ice Cream (島バナナアイスクリーム – Island Banana Ice Cream)
– Guava Sauce (グアバソース)
– Warabi Mochi (蕨餅)
– Framboise Powder (フランボワーズパウダー)
COURSE 11:
* Yakushima Ponkan, Riz au lait (ポンカン, リ・オ・レ – Ponkan fruit (similar to an Orange), Riz au lait Rice Pudding)
– Yakushima Ponkan and Ponkan Jelly (屋久島ポンカンとポンカンゼリ)
– Vanilla Ice Cream (バニラアイスクリーム)
– Riz au lait (リ・オ・レ – Riz au lait Rice Pudding)
COURSE 12:
* Christmas Butter Sand (クリスマスバターサンド – Brown Butter Christmas Sandwich)
– Shio Caramel Butter Cream (塩キャラメルバタークリーム – Salted Caramel Butter Cream)
– Nuts & Dried Fruits (ナッツ, ドライフルーツ)