We were served a Japanese Kaiseki dinner in our Wabisuke (詫助) room at Onyado Kawasemi (御宿かわせみ), a boutique luxury ryokan in Iizaka Onsen, Fukushima (福島県飯坂温泉) in the Tohoku region of Japan. The menu as well as explanations of each course were all in Japanese, but I’ve tried my best to summarize everything in both languages. They are:
COURSE 1 – HASHIZOME (箸染め – “First course to dye chopsticks”):
* Yaki Yomogi Tofu (焼蓬とうふ – Grilled Mugwort Tofu)
– Karashi Miso (辛子味噌 – Japanese Mustard Miso Sauce)
– Kuromame (黒豆 – Kuromame Sweet Black Soybeans)
COURSE 2 – SAKIZUKE (先附 – Appetizer):
* Shirozuiki to Aori-ika (白ずいきと煽烏賊 – Tender stem of a Taro-like potato plant and Bigfin Reef Squid)
* Kombu Toromikake (昆布とろみ掛け – Sea Kelp that has been soaked in vinegar, shaved into flakes and then dried)
– Nama Uni (生雲丹 – Raw Sea Urchin)
– Warabi (わらび – Bracken)
– Hanaho Shiso (花穂紫蘇 – Shiso Flower)
COURSE 3 – OWAN (御椀 – Clear Soup):
* Foie Gras Shinjo Wan (フォアグラ真薯椀 – Clear Soup with Savory Foie Gras Cake)
– Kirimochi (切り餅 – Dried Mochi cut into a square shape)
– Truffle Sauce (トリュフソース)
– Korai Nankin (こうらいなんきん – Korean Squash)
– Hana Yuzu (花柚子 – Hana Yuzu Citrus)
COURSE 4 – ZENSAI (前菜 – Appetizers):
* Chiayu no Harumaki (稚鮎の春巻き – Baby Sweetfish Spring Roll)
– Gyoja Ninniku Puree (行者にんにくピュレ – Alpine Leek puree)
* Gobo Mousse & Miyagi Pork Monaka (牛蒡ムースと宮城ポークモナカ – Burdock Root Mousse and Miyagi Pork Monaka)
* Yama Udo Sumiso-ae (山独活酢味噌和え – Mountain Japanese Spikenard/Aralia Cordata flavored with Vinegared Miso)
* Botan Ebi to Aizu Konnyaku (牡丹海老と会津蒟蒻 – Botan Shrimp and Aizu Konjac Yam)
* Hatsuyatsuo Rare Steak (はつやつおレアステーキ – Seared Tuna Steak)
* Soramame no Ebi Hasami-age (蚕豆と海老はさみ揚げ – Grilled Shrimp stuffed with small Broad Beans)
* Tennen Madai no Lemon Kimishito-ae (黄身酒盗和え – Wild caught Red Sea Bream flavored with Lemon, Egg Yolk and Shutou. Shutou is a batter made by salting and fermenting the internal organs of Bonito)
COURSE 5 – YAKIMONO (焼物 – Grilled Dish):
* Sendai Gyu Sumibi-yaki (仙台牛炭火焼 – Charcoal-grilled Sendai Beef)
COURSE 6 – OTSUKURI (御作り – Sashimi):
* Mako Karei (真子鰈 – Marbled Flounder)
* Hon Maguro (本鮪 – Bluefin Tuna)
COURSE 7 – GINMI TOKUSEN (吟味特撰 – Monthly Specialty):
* Ise Ebi Koso-yaki (伊勢海老香草焼き – Ise/Spiny Lobstter grilled with wild herbs)
* Kichiji (aka Kinki) Sumibi-yaki (吉次(キンキ)炭火焼 – Charcoal-grilled Channel Rockfish)
* Aizu Aspara Nishoku-zoe (会津アスパラ二色添え – Green and White Asparagus from Aizu)
* Sabayon Sauce (サバイヨンソース)
* Kuromai (黒米 – Black Rice)
* Mizunasu (水茄子 – Water Eggplant)
* Hidori Tamanegi (日取玉葱 – White Onions)
* Cresson (クレソン – Watercress)
COURSE 8 – KUCHI NAOSHI (口直し – Palate Cleanser):
* Hassaku Sherbet (八朔シャーベット – Hassaku Orange Sherbet)
COURSE 9 – SUSUME ZAKANA (進肴 – “A Side Dish That Recommends Sake”):
FOR HIM:
* Teion Chori Shita Sendai Gyu no Soup Jitate (低温調理した仙台牛のスープ仕立て – Low temperature-cooked Sendai Beef in soup)
– Cheese Tofu (チーズ豆腐)
– Hana Sansho (花山椒 – Sansho Japanese Pepper Flowers)
– Green Peas (グリーンピース)
– Aka Miso Wine Sauce (赤味噌ワインソース – Red Soybean Paste and Red Wine Sauce)
FOR HER:
* Ainame Soup Jitate (鮎魚女 – Fat Greenling in a clear soup)
– Cheese Tofu (チーズ豆腐)
– Hana Sansho (花山椒 – Sansho Japanese Pepper Flowers)
– Green Peas (グリーンピース)
COURSE 10 – SHOKUJI (食事 – Rice Dish):
* Takenoko to Hotate no Gohan (筍と帆立の御飯 – Steamed Rice with Bamboo Shoots and Scallops)
COURSE 11 – TOMEWAN (止椀 – Soup Dish):
* Mozuku to Shin Jagaimo no Akadashi (もずくと新じゃが芋の赤出汁 – Red Miso Soybean Paste Soup with Mozuku Brown Algae Seaweed and Potatoes)
COURSE 12 – KOUNOMONO (香の物 – Pickled Vegetables):
* Kyuri (胡瓜 – Cucumber)
* Kabu (蕪 – Japanese Turnip)
COURSE 13 – KANMI (甘未 – Dessert):
* Darjeeling Pudding (ダージリンプリン)
– Biwa no Compote (枇杷のコンポート – Loquat Fruit Compote)
– Non-alcohol Champagne Jelly (ノンアルコールシャンパンゼリー)
– American Cherry (アメリカンチェリー)