Japanese Kaiseki dinner at Hoshino Resorts Kai Nikko (星野リゾート 界 日光), a luxury ryokan in Nikko, Tochigi, Japan (栃木県日光市.) The menu as well as the explanation of each of the servings were in Japanese, so I did my best to describe each offering here in both English and Japanese, in case you’re curious. They are:
COURSE 1 – Sakizuke (先付け – Appetizer):
* Yuba Mousse (湯葉ムース – Tofu Skin Mousse)
– Kenjo Shoyu no Consomme Jelly (献上醬油のコンソメゼリー – Consumme Jelly made from Soy Sauce from Nikko Tosho-gu Shrine)
COURSE 2 – Nimonowan (煮物椀 – Simmered Soup Dish):
* Kinshu Uzura Shinjo (錦秋鶉真薯 – from Savory Quail Cake. Quail is from Kinshu in Iwate Prefecture)
– Furi Yuzu (振り柚子 – Yuzu flakes)
– Horenso (法蓮草 – Spinach)
– Uzura no Rano (鶉の黄味 – Quail Egg yolk)
COURSE 3 – Otsukuri (お造り – Sashimi):
* Hotate (帆立 – Scallops)
* Yuba (湯葉 – Tofu Skin)
* Buri (鰤 – Japanese Amberjack)
COURSE 4 – Sunomono (酢の物 – Vinegared Dish):
* Nameko to Yuba Konyaku Tosazu-ae (なめこと湯葉土佐酢和え 旬の恵 – Nameko Mushrooms and Tofu Skin dressed in Tosazu. Tosazu is a vinegar-based Japanese dressing from Tosa)
COURSE 5 – Horaku-Mori / Hassun (宝楽盛り / 八寸 – Seasonal platter in Horaku-ware, a type of Japanese pottery):
* Nagaimo Surinagashi (長芋すり流し – Chinese Yam / Japanese Mountain Yam Surinagashi Soup)
* Rakkasei Tofu to Wa-Karashi (落花生豆腐と和辛子 – Peanut Tofu with Japanese Yellow Mustard)
* Ika No Shuto-ae (烏賊の酒盗和え – Squid flavored with Shutou. Shutou is a batter made by salting and fermenting the internal organs of Bonito)
– Ginnan (銀杏 – Gingko Nut)
– Tobiko (とびこ – Flying Fish Roe)
– Kikka (菊花 – Chrysanthemum)
– Wasabi (山葵)
* Aburi Tachiuo Oshizushi (炙り太刀魚寿司 – Pressed Sushi of Cutlass Fish that’s been lightly seared)
* Sanma Yuan-yaki (秋刀魚幽庵焼き – Marinated and grilled Pacific Saury)
* Tori to Hoshi Budo no Matsukaze (鶏と干し葡萄の松風 – Chicken and Sun-dried Grape Savory Cake)
* Ingen no Kurumi Miso Sauce (いんげんの胡桃味噌ソース – Green Beans with Walnut Miso Sauce)
COURSE 6 – Agemono (揚げ物 – Fried Dish):
* Sake to Shiitake no Fukusa Tsutsumi (鮭と椎茸の袱紗包み – Deep-fried Salmon & Shiitake Mushroom Wrap)
* Kisetsu Yasai no Tempura (季節野菜の天ぷら – Seasonal Vegetable Tempura)
– Kabocha (南瓜 – Japanese Kabocha Squash)
– Daikoku Shimeji (大黒しめじ – Daikoku Shimeji Mushrooms)
COURSE 7 – Futamono (蓋物 – 蓋物 – Soup-based Dish):
* Nasu no Kuzu Manju (茄子の葛饅頭 – Eggplant and Kudzu Root Manju)
– Ebi (海老 – Shrimp)
– Uni (雲丹 – Sea Urchin)
– Kikka to Shoga An (菊花と生姜餡 – Chrysanthemum & Japanese Ginger dressing)
COURSE 8 – Irodori (彩 – Colorful Dish):
* Donabe Gohan (土鍋ごはん – Rice cooked in a clay pot):
– Momijidai (紅葉鯛 – Red Sea Bream caught in the Autumn)
– Matsutake (松茸 – Matsutake Mushrooms)
– Shiro Maitake (白舞茸 – White Hen-of-the-woods” Maitake Mushroom)
– Satsuma Imo (薩摩芋 – Japanese Sweet Potato)
– Sudachi (酢橘 – Sudachi fruit)
* Tomewan (留椀): Akadashi to Temari-fu to Wakame (赤出汁, 手まり麩, 若芽 – Miso soup with Wheat Gluten and Wakame Seaweed)
* Kounomono (香の物): Shibori Daikon & Takana (しぼり大根, 高菜- Shibori Daikon Radish & Japanese Takana Mustard Leaves)
COURSE 10 – Kanmi (甘味 – Japanese Dessert):
* Ichigo to Karui Cheese Mousse (苺と軽いチーズのムース – Strawberry and “Light” Cheese Mousse)