We enjoyed a wonderful Kaiseki dinner – served in our room – at Gosho Gekkoju (御処 月洸樹), a luxury Onsen (hot springs) ryokan with just 8 rooms total, and located in the Kurokawa Onsen area of Kumamoto Prefecture on the Southern island of Kyushu, Japan. The printed menu, as well as explanation of each offering by the server, were all in Japanese, but I’ve tried my best to summarize in both languages here. They are:
COURSE 1 – SAKUZUKE (先付け – Appetizers):
* Anago no Iimushi (穴子の飯蒸し – Conger Eel over steamed Glutinous Rice)
– Kuzu An (葛あん – Kudzu / Japanese Arrowroot starch sauce)
– Warabi (わらび – Bracken)
– Wasabi (山葵)
COURSE 2 – Sakezakana (酒肴 – Dishes to accompany Sake):
* Mineoka Tofu (嶺岡豆腐 – Milk Pudding made with heavy cream and Kudzu root / Japanese Arrowroot starch)
– Nama Uni (生雲丹 – Raw Sea Urchin)
– Wasabi (山葵)
* Cresson Goma-ae (クレソン胡麻和え – Sesame-flavored Watercress)
– Kuko no Mi (くこの実 – Goji berry / Wolfberry)
* Takenoko to Hotate Kinome-ae (筍と帆立木の芽和え – Bamboo Shoots and Scallops flavored with the Young Leaves of a Sansho Plant)
* Caviar Kuruma-ebi (キャビア車海老 – Japanese Tiger Prawn with Caviar)
* Issun Mame (一寸豆 – Boiled Soramame / Small Broad Bean)
* Tofu Kinsanji Misozuke (豆腐金山寺味噌漬け – Tofu with Kinzanji Miso Soybean Paste)
* Kogomi (こごみ – Ostrich Fern)
* Tako Yawaraka-ni to Kimigarashi (蛸の柔らか煮と黄身辛子 – Simmered Octopus covered with egg yolk and Japanese Karashi mustard sauce)
* Mekyabetsu Konbu-jime (芽きゃべつ昆布〆 – Konbu Sea Kelp-cured Brussel Sprouts)
COURSE 3 – WANMORI (椀盛):
* Sumashi Jitate (清汁仕立 – Clear soup made from Bonito Flakes & Konbu Seaweed Dashi Broth)
– Yaki Me Amadai (焼き目酒肴 – Grilled White Horsehead)
– Udo (独活 – Japanese Spikenard/Aralia Cordata)
– Urui (うるい – Hostas)
– Kinome (木の芽 – Young Leaves of a Sansho Plant)
– Shimeji (占地 – Shimeji Mushrooms)
COURSE 4 – TSUKURI (造り – Sashimi):
* Ise Ebi (伊勢海老 – Ise/Spiny Lobster)
* Kou Ika to Ikura (コウイカといくら – Golden Cuttlefish and Salmon Roe)
* Miyabi Dai (みやび鯛 – Farmed Japanese Sea Bream from Kumamoto)
* Kumamoto no Basashi (熊本の馬刺し – Raw Horsemeat Sashimi from Kumamoto)
* Shoga (生姜 – Ginger)
* Yuzu Kosho (柚子胡椒 – Yuzu Citrus and Pepper Paste)
COURSE 5 – ONMONO (温物 – Hot Dish):
* Amakusa Daio Jidori no Sawani Jitate (天草大王地鶏の沢煮仕立て – Clear Soup containing Amakusa Daio Chicken)
– Tsumiire (摘み入れ – Fish Paste Ball)
– Kisetsu Yasai (季節野菜 – Seasonal Vegetables)
– Yuzu Kosho (柚子胡椒 – Yuzu Citrus and Pepper Paste)
* Oyasai Takiawase (Vegetables simmered separately)
– Oguni Daikon (小国大根 – Daikon Radish from Oguni in Kumamoto)
– Takenoko (竹の子 – Bamboo Shoots)
– Fukinoto (蕗の薹 – Edible flower bud of the Fuki Butterbur plant)
– Ninjin (人参 – Carrots)
– Age (揚げ – Fried Tofu)
COURSE 6 – YAKIMONO (焼物 – Grilled Dish):
* Tachiuo Shioyaki (太刀魚塩焼き – Salt-grilled Cutlass Fish)
– Koshi Abura Tempura (こしあぶら天ぷら – Koshiabura is a leafy bud that forms on the end of a young Chengiopanax sciadophylloides tree shoot that is native to Japan)
– Kinzanji Miso (金山寺味噌 – Kinzanji Miso Soybean Paste Sauce)
* FOR HER:
Yamame Shioyaki (山女魚塩焼き – Salt-grilled Yamame Cherry Trout)
* FOR HIM:
Yamame Karaage (山女魚唐揚げ – Deep-fried Yamame Cherry Trout)
COURSE 7 – SHIIZAKANA (強肴 – Large, Hot Dish):
* Sumibi-yaki (炭火焼き – Charcoal-grilled)
* FOR HIM
– Higo Akaushi (肥後あか牛 – Akaushi Beef from Higo. Higo is the old name for Kumamoto)
– Bungo Kuroushi Oita Gyu (おおいた豊後牛 – Bungo Black Cattle Wagyu Beef from Oita Prefecture)
* FOR HER:
– Taraba-gani (タラバ蟹 – King Crab)
– Yaki Yasai (焼き野菜 – Grilled Vegetables)
– Japone Sauce (ジャポネソース – Soy Sauce & Onions-based Japanese-style sauce)
– Ganen (岩塩 – Rock Salt)
– Ponzu (ポン酢 – Ponzu Citrus Sauce)
COURSE 8 – SHOKUJI (Rice Dish):
* Ogunimai Hino Hikari (小国米ひのひかり – Hinohikari Rice from Oguni in Kumamoto)
– Kinzanji Miso (金山寺味噌 – Kinzanji Miso Soybean Paste)
COURSE 9 – TOMEWAN (止椀 – Soup Dish):
* Akadashi Shitate (赤出汁仕立て – Red Miso Soybean Paste Soup)
– Ise-ebi (伊勢海老 – Ise/Spiny Lobster)
– Mitsuba (三つ葉 – Japanese Wild Parsley)
– Kona Sansho (粉山椒 – Powdered Sansho Japanese Pepper)
COURSE 10 – KOUNOMONO (香の物 – Pickled Vegetables)
COURSE 11 – DESSERT (デザート):
* Vanilla Ice to Ichigo no Jule (バニラアイスと苺のジュレ – Vanilla Ice Cream with Strawberry Jelly)
* Matcha Gateau Chocolate (抹茶ガトーショコラ – Matcha Green Tea Gateau Chocolate)
* Higo Green Melon (肥後グリーンメロン – Higo is the old name for Kumamoto)
* Kumamoto no Kodama Suika (熊本小玉スイカ – Kumamoto Black Kodama Watermelon)
* Grapefruit (グレープフルーツ)