Hiraizumi Hotel Musashibo (平泉ホテル武蔵坊) is an old, worn down hotel in Hiraizumi, Iwate Prefecture (岩手県平泉町.) However, we really wanted to visit Chusonji Temple (中尊寺) first thing in the morning, meaning we had to stay somewhere local the night before. There are no luxury choices in the area, so we settled on this property. On the bright side, the food was pretty darned good. It’s not up to top-tier ryokan dining standards (especially in sophistication and presentation), but we were pleasantly surprised by their offerings, including the famed Maesawa Beef, which they served as both Nigiri (raw sushi style) and Teppanyaki. The menu as well as explanation of each serving was all in Japanese, but I’ve done my best to summarize it here in both languages. They are:
ONMONO (温物 – Hot Dish):
* Sawara Kenchin Mousse (鰆巻繊ムース – Stuffed Japanese Spanish Mackerel Mousse)
– Nanohana (菜の花 – Young Fern of a Rapeseed Plant)
* Murugai (ムール貝 – Mussels)
TSUKURI (造里 – Sashimi):
* Maguro (鮪 – Tuna red meat)
* Hotate (帆立 – Scallop)
* Hirame Kobujime (鮃昆布〆 – Konbu Sea Kelp-cured Flounder/Sole/Flat Fish)
* Kani (蟹 – Crab)
ZENSAI (膳彩 – Appetizers):
* Masago-ae (真砂和え – Cod Roe mixed with Daikon Radish)
* Myoga (茗荷 – Japanese Ginger), Castella Tamago (カステラ玉子 – Egg Castella), Hotaru Ika (蛍烏賊 – Firefly Squid), Aigamo Mustard (合鴨マスタード – Aigamo Duck with Mustard)
* Warabi no Shoyu-zuke (蕨の醬油漬け – Bracken dressed in Soy Sauce)
SUNOMONO (酢物 – Vinegared Dish):
* Gokujo Buta no Roast, Salad Jitate (極上豚のロースト サラダ仕立て – Roast Pork Salad)
KOUNOMONO (香物 – Pickled Vegetables):
* Nagaimo (長芋 – Chinese Yam / Japanese Mountain Yam)
* Benkei no Horohoro-zuke (弁慶のほろほろ漬 – Spicy pickled and finely chopped vegetables, an Iwate specialty)
DAIMONO (台物 – Main Dish):
For him:
* Maesawa Gyu Teppanyaki (前沢牛鉄板焼 – Maesawa Beef Teppanyaki)
* Gyu Tan Teppanyaki (牛タン – Beef Tongue Teppanyaki)
* Maesawa Gyu Nigiri (前沢牛握り – Raw Maesawa Beef Nigiri Sushi)
For her:
* Awabi Butter-yaki (鮑バター焼き – Abalone Sauteed in Butter)
* Salmon & Ika (サーモンと烏賊 – Smoked Salmon & Grilled Squid)
YAKIMONO (焼物 – Grilled Dish):
* Masu to Kyabetsu no Pai Tsutsumi (鱒とキャベツのパイ包み – Trout and Cabbage Pot Pie)
MUSHIMONO (蒸物 – Steamed Dish):
* Chawanmushi (茶碗蒸し – “Chawanmushi” Savory Egg Custard)
AGEMONO (揚物 – Fried Dish):
* Anago Tempura (穴子天ぷら – Conger Eel Tempura)
* Ebi Tempura (海老天ぷら – Shrimp Tempura)
* Beni-imo Tempura (紅芋天ぷら – Purple Sweet Potato Tempura)
SHOKUJI (食事 – Rice Dish):
* Takenoko to Asari no Takikomi Gohan (筍と浅利の炊き込み御飯 – Bamboo Shoots and Japanese Littleneck Clams Cooked with Rice)
TOMEWAN (止椀 – Soup Dish):
* Hamaguri Shinjo no Sansai Jiru (蛤真丈の山菜汁 – Mountain Vegetable Soup with Common Hard Clam Cake)
DESSERT (デザート):
* Hitokuchi Tart (一口タルト – “One bite” Tarte)
– Blueberry (ブルーベリー)
– Ichigo (苺 – Strawberry)
* Melon Blancmange (メロンブラマンジェ – Blancmange is a sweet French dessert that’s sort of like Panna Cotta – a category of eggless custard desserts)