We enjoyed a kaiseki dinner course in our room (Shien-An) at Takefue ryokan near Kurokawa Onsen in Kumamoto, Kyushu. The explanation of each serving was done in Japanese, but I’ve done my best to translate it here:
DISH 1 – Sakizuke (先付 – Appetizer):
* Kumamoto Basashi (熊本馬刺し – Kumamoto Horse Sashimi)
- Rucola & Alfalfa (ルコラとアルファルファ)
– Nira & Tomato Chuka sauce (ニラとトマトの中華ソース – Chinese-style sauce with Garlic Chives & Tomatoes)
DISH 2 – Hassun (八寸 – Seasonal Platter)
* Edamame no Surinagashi (枝豆のすり流し – Edamame Soup)
* Haru Dai No Sakura Zushi (春鯛の桜寿司 – Red Sea Bream sushi with Sakura on top)
* Hirame Kinshi-Maki (鮃きんし巻 – Rolled Sole/Flat Fish with egg)
* For him: Kurobuta no Kurozu-yaki (黒豚の黒酢焼き – Berkshire Pig with Crafted Amber Rice Vinegar)
* For her: Ayu no Kanro-ni (鮎甘露煮 – Sweetfish simmered in a mix of soy sauce, mirin or mizuame syrup)
* Taranome no Uni Yaki (タラの芽雲丹焼き – Japanese Angelica Tree Sprouts with Sea Urchin)
* Torigai (鳥貝 – Japanese Cockle/Fulvia mutica)
* Tokobushi no Nezu-Yaki (とこぶしのネーズ焼き – Simmered Abalone with Egg Yolk & Mayonnaise sauce)
* Kanmuri Jidori no Piccata (冠地鶏 – Oita Chicken Piccata)
* Bacon Toast (ベーコントースト – Mini Bacon Toast)
DISH 3 – Suimono (吸物 – Clear Soup)
* Godofu Ankake (ごどうふ餡掛け – Tofu containing Kudzu (Japanese arrowroot) and starch in Ankake soup)
– With Takenoko, Kikurage, Ninjin (竹の子, 木耳, 人参 – Bamboo Shoots, Wood Ear Mushrooms & Carrots)
DISH 4 – Sashimi from Oita (大分県お刺身)
* Awabi (アワビ – Abalone)
* Hirame (鮃 – Sole/Flat Fish)
* Kanpachi (間八 – Greater Japanese Amberjack)
* Uni (雲丹 – Sea Urchin)
* Hotate (帆立 – Scallop)
* Maguro (マグロ – Tuna)
* For him: Kuruma-ebi (車海老 – Japanese Tiger Prawn)
* For her: Kue (九絵 – Longtooth Grouper)
Vegetable:
– Kogomi (コゴミ – Japanese Fern)
DISH 5 – Yakimono (焼物 – Flame-broiled Dish)
* Haru Dai No Sansho Yaki (春鯛山椒焼 – Red Sea Bream cooked with Sansho Peppers)
* Sazae No Tsuboyaki (栄螺の壷焼き – Horned Turban / Turban Shell cooked in its own shell)
* Green Peas to Kikurage No Fukusayaki (グリーンピースと木耳袱紗焼 – Soft layered omelet with Green Peas and Wood Ear Mushrooms)
DISH 6 – Takiawase/Nimono (炊き合わせ/煮物 – Simmered Dish)
* Warabi (わらび – Warabi Fern)
* Fuki (ふき – Giant Butterbur Stalks)
* Shiitake (しいたけ – Shiitake Mushrooms)
* Kabu (かぶ – Japanese Turnip)
* Kabocha (南瓜 – Kabocha Pumpkin)
* Yurine (百合根 – Lily Bulb)
* Nanohana (菜の花 – Young Fern of a Rapeseed Plant)
DISH 7 – Shabu Shabu
* For him: Tottori Gyu A5 (鳥取県和牛しゃぶしゃぶ – A5 Tottori Beef Shabu Shabu)
* For her: Oita Tai Shabu Shabu (大分鯛しゃぶしゃぶ – Oita Red Sea Bream Shabu Shabu)
DISH 8 – Agemono (揚物 – Breaded & Deep-Fried Dish)
* For him: Tottori Gyu A5 Menchi Katsu with Demi Glace Sauce with Ninjin, Shinjaga & Asparagus (A5鳥取牛メンチカツとデミグラスソース、人参、新じゃが、アスパラガス – A5 Tottori Beef breaded and deep-fried ground meat patty with Demi Glace Sauce, Carrots, Potatoes & Asparagus)
* For her: Oita Ise Ebi Thermidor (大分伊勢海老テルミドール – Ise/Spiny Lobster Thermidor)
DISH 9 – Shokuji (食事 – Rice Dish)
* Hirame No Aburi with Olive (あぶり鮃とオリーブ – Lightly seared Sole/Flat Fish Nigiri with Olives)
* For him: Kumamoto Wao Gyu & Uni (熊本和王牛と雲丹にぎり – Kumamoto Beef Nigiri with Sea Urchin on top)
* For her: Tai to Uni Yose Nigiri (鯛と雲丹寄せにぎり – Red Sea Bream Nigiri with Sea Urchin on top)
DISH 10 – Tomewan (留椀 – Soup served towards the end of a meal)
Takenoko & Shin Wakame no Akadashi (筍と新ワカメの赤出汁 – Red Miso Soup with Bamboo Shoots and Wakame Seaweed)
DISH 11 – Mizumono (水物 – Dessert)
* Ichigo to White Choco Mousse (苺とホワイトチョコムース – Strawberries & White Chocolate Mousse)
* Ichigo Mille Feulle (苺ミルフィーユ – Strawberry Mille Feuille)
* Vanilla Macaron (バニラマカローン)
* Banana Pound Cake (バナナパウンドケーキ)
1 Comment
I need to take a class in how to eat these foods, and to make sure I could eat them without something being distasteful to me, lest I offend my hosts.