The gourmet dinner at Katsuragi Hotel Kitanomaru exceeded our expectations, especially considering how bleh our room there was. Every course was explained to us in Japanese, so I’ve done my best to summarize each dish in both languages. They are as follows:
DISH 1 – Appetizers:
* Matsutake (松茸), Ebi (海老 – Shrimp) and Mukago (零余子 – Japanese Yam Shoots)
* Muscat Grape to Kabu No Shira-ae (マスカットとかぶの白和え – Muscat Grape, Japanese Turnip with Mashed Tofu), and Kikuna No Aemono with Kuri (菊菜の和え物と栗 – Crown Daisy with Chestnut)
* Soft-shell Crab (Karagani) with Ebi and Tamago Castella (ソフトシェルクラブと海老&卵のカステラ – Soft-shell Crab with Shrimp and Egg Castella Sponge Cake
DISH 2 – Soup:
Hamana-ko Suppon Soup (浜名湖のスッポンスープ – Softshell Turtle Soup from Lake Hamana)
DISH 3 – Sashimi:
Maguro, Akamutsu, Hirame with Karasumi (マグロ/赤鱫/平目と唐墨 – Maguro Tuna, Rosy Seabass & Sole/Flat Fish with Salted Mullet Roe
DISH 4:
Amadai (甘鯛 – Tilefish), Matsutake (松茸), Ichijiku (無花果) & Ginnan (ぎんなん – Gingko Nut)
DISH 5:
For him: Omi Gyu Filet No Sumibiyaki (近江牛ヒレの炭火焼 – Charcoal-grilled Omi Beef Filet)
For her: Kamo Roast (鴨のロースト – Duck Roast)
DISH 6:
Yui (Shizuoka) De Mizuage Sareta Sakura-ebi No Donabe Gohan (静岡県由比の桜エビの水揚げの土鍋ご飯 – Rice cooked in a Clay Pot with Farmed Shrimp from Yui in Shizuoka)
DISH 7 – Dessert:
* Mont Blanc with Chocolate (モンブランとチョコレート)
* Matcha & Chocolate Tart (抹茶とチョコレートタルト)
* Satsuma Imo Ice (さつまいもアイスクリーム – Satsuma Sweet Potato Ice Cream)
* Kuri (栗 – Chestnut)