Dinner at Hazu Gassho (はづ合掌), a ryokan with just 5 total rooms in a remote location in Shinshiro, Aichi Prefecture, Japan (愛知県新城市.) The menu and all food explanations were in Japanese, but I’ve done the best that I can to describe everything in both languages below:
COURSE 1 – Sakizuke (先附 – Appetizer, First Course):
* Shungiku to Fuyugaki no Shira-ae, Itohana Katsuo (Katsuo-bushi) (春菊と富有柿の白和え, 糸花鰹 – Crown Daisy and Fuyu Persimmon with White Sauce made of mashed Tofu; Very finely shaved Itohana Bonito flakes from Fukushima)
COURSE 2 – Zensai (前菜 – Appetizers):
* Kurumi Dofu (クルミ豆腐 – Walnut Tofu)
– Kuko No Mi (クコの実 – Wolfberry)
– Bimi Dashi (美味出汁 – “Delicious” Dashi)
* Toyohashi-san Aichi Kamo Kunsei (豊橋産あいち鴨燻製 – Smoked Aichi Duck from Toyohashi)
– Mozzarella Smoke (モッツァレラスモーク – Smoked Mozzarella)
* Moroko no Kanro-ni (諸子甘露煮 – Willow Gudgeon simmered in a mix of soy sauce, mirin or mizuame syrup)
* Kuri Kanro Ni (栗甘露煮 – Chestnut simmered in a mix of soy sauce, mirin or mizuame syrup)
* Salmon to Ebi no Tomae-maki (サーモンと海老の巴巻き – Salmon and Shrimp Cake)
COURSE 3 – Dobin Mushi (土瓶 – Dish Cooked in a “Dobin” Earthenware Teapot):
* Dobin Mushi (土瓶蒸し – Seafood Broth Soup Served in a Dobin Tea Pot)
– Nishiura Gyoko Chokuso Kinmedai (西浦漁港直送金目鯛 – Splendid Alfonso from Nishiura Port in Aichi)
– Matsu Kinoko (松きのこ – Matsu Kinoko Mushroom
– Sudachi (酢橘 – Sudachi Citrus)
– Kabu (かぶ – Japanese Turnip)
– Mitsuba (三つ葉 – Wild Japanese Parsley Stem)
COURSE 4 – Tsukuri (造り – Sashimi):
* Nagano Ken-san Shinshu Salmon (長野県産信州サーモン – Shinshu Salmon from Nagano)
* Oo Iwana (大岩魚 – White-spotted Char)
* Basashi (馬刺し – Raw Horse Sashimi)
COURSE 5 – Nabe (鍋 – Hot Pot Dish):
* Shinshiro-san Tennen Nihon Shika Yoro Nabe (新城産天然日本鹿養老鍋 – Hot Pot featuring wild Japanese Deer from Shinshiro, a region in Aichi Prefecture)
– Gifu Ken-san Tomyo (岐阜県産豆苗 – Pea Sprots from Gifu Prefecture)
– Nama-fu (生麩 – Raw Wheat Gluten)
– Eringi (エリンギ – Eringi Mushroom)
COURSE 6 – Yakizakana (焼肴 – Grilled Fish Dish):
* Toyokawa-san Komochi Ayu Saka Shioyaki (豊川産子持ち鮎酒汐焼 – Sake & Salt-flavored Grilled Sweetfish with Roe from Toyokawa in Aichi Prefecture)
– Renkon Chips (れんこんチップ – Lotus Root Chips)
– Satsuma Imo no Lemon-ni (さつまいものレモン煮 – Japanese Sweet Potato Simmered in Lemon flavoring)
– Kintoki Ninjin no Kurumi Miso-zoe (きんとき人参の胡桃味噌添え – Japanese Red Kintoki Carrot dressed with Walnut and Miso Soybean Paste flavoring)
COURSE 7 – Shiizakana (強肴 – Large, hot dish):
FOR HIM:
Jisangyu Kuwayaki (地産牛鍬焼き – Grilled local beef “Kuwayaki.” A “Kuwa” is Japanese for a Hoe, a tool used in farming, and the teppan griddle is shaped like a Hoe, hence the Kuwayaki name):
* Horai Gyu Shimofuri (鳳来牛霜降り – Marbled Beef from Horai in Shinshiro, Aichi Prefecture)
* Danto Gyu Gyu Tan (段戸牛 牛タン – Beef Tongue from Danto in Aichi Prefecture)
* Horai Gyu Akami (鳳来牛赤身 – Lean Beef from Horai in Shinshiro, Aichi Prefecture)
FOR HER:
* Aichi Gamo (愛知鴨 – Duck from Aichi)
* Toriniku (鶏肉 – Chicken)
– Shiitake (椎茸 – Shiitake Mushrooms)
– Paprika (パプリカ)
– Puchi Tomato (プチトマト – Cherry Tomatoes)
– Stick Senyuru (スティックセニュール – Broccolini)
– Hatogarashi Miso (葉唐辛子味噌 – )
– Nagasaki Tsushima no Mojio (長崎対馬の藻塩 – Algae Salt from Tsushima in Nagasaki)
– Lime (ライム)
COURSE 8 – Gohan (御飯 – Rice Dish):
* Shinshiro Aichi no Kaori (愛知県新城 あいちのかおり – “Aichi no Kaori” rice from Shinshiro in Aichi Prefecture)
COURSE 9 – Tomewan (止椀 – Soup Dish):
* Hatcho Miso Jitate (八丁味噌仕立 – Miso Soup made from Hatcho Miso, the most famous red soybean paste in Japan)
COURSE 10 – Kounomono (香物 – Pickled Vegetables):
* Daikon Tsukemono (大根漬物 – Pickled Daikon Radish)
* Shibazuke (柴漬け – A special kind of pickled vegetable and method originating from Ohara, Kyoto)
COURSE 11 – Mizumono (水物 – Fruit-based Dessert):
* Kabocha no Coconut Cake (かぼちゃのココナッツケーキ – Japanese Eggplant and Coconut Cake)
* Ichigo (苺 – Strawberry)
* Kiwi (キウイフルーツ)
* Fuyugaki (富有柿 – Fuyu Persimmon)
* Yo Nashi (洋梨 – European Pear)