We had a delightful kaiseki dinner at Matsushima Sakan Shoan (松島佐勘 松庵), a luxury ryokan located in picturesque Matsushima, Miyagi Prefecture (宮城県松島). We opted for a “deluxe sashimi” and “abalone” option, which was a bit overkill, given that it was in addition to the (different kinds of) sashimi and Abalone that was already on offer in the main meal. Due to the crazy meal volume, we skipped the final three courses (Rice, Miso Soup and Tsukemono Pickled Vegetables), so you won’t see it here. Both the menu as well as explanation of each serving was in Japanese, but I’ve tried my best to summarize everything below in both languages. They are:
COURSE 1 – Zensai (前菜 – Appetizers):
Haru no Kaori (春の香り – “The Scents of Spring”)
* Kogomi no Shira-ae (こごみの白和え – Ostrich Fern with Mashed Tofu)
* Shintamanegi Mousse (新玉葱 – New Onion Mousse)
* Ha-wasabi Shoyu Zuke (葉山葵醬油漬け – Wasabi Leaves dressed with Soy Sauce)
* Takenoko no Kinome Miso-ae (筍木の芽味噌和え – Bamboo Shoots dressed with Fermented Miso Red Soybean Paste and the Young Leaves of a Sansho Plant)
* Taranome Tempura Nama Ham Maki (タラの芽天ぷら生ハム巻き – Japanese Angelica Tree Sprout Tempura wrapped in Ham)
* Kodai Sushi (小鯛寿司 – Red Sea Bream Pressed Sushi)
* Aigamo Roast, Hokigai Shinjo Kimiyaki (合鴨ロース, 北寄貝 – Roasted Domestic Duck/Mallard, Arctic Surf Clam Cake Steamed with Egg Yolk)
* Iidako Umani (イイダコ旨煮 – Simmered Webfoot Baby Octopus)
* Warabi Ika (蕨烏賊 – Squid rolled to imitate Warabi Bracken Fern Shoots, and broiled with Egg Yolk and brushed with dried seaweed powder)
* Fukinoto Tempura (蕗の薹天ぷら – Edible flower bud of the Fuki Butterbur plant Tempura)
COURSE 2 – Otsukuri (お造り – Sashimi) Part 1:
* Akagai (赤貝 – Ark Shell)
* Hokkigai (北寄貝 – Arctic Surf Clam)
* Hotate (帆立 – Scallops)
* Hon Maguro Chutoro (鮪 – Tuna Red Meat)
* Hirame no Kobujime (平目の昆布締め – Konbu Sea Kelp-cured Flounder/Sole/Flat Fish)
FOR HIM: Shiro Botan Ebi (白牡丹海老 – White Botan Shrimp)
FOR HER: Aori Ika (障泥烏賊 – Bigfin Reef Squid)
COURSE 3 – Suiwan (吸椀 – Soup Dish):
* Shirauo Domyoji Mizore Jitate (白魚道明寺霙仕立て – Grated Radish and Turnip Soup with Domyoji and Ice Fish. Domyoji powder is glutinous rice that has been steamed once, dried and crushed)
– Ninjin (人参 – Carrots)
– Daikon (大根 – Daikon Radish)
– Shirauo (白魚 – Ice Fish)
– Kogomi (こごみ – Ostrich Fern)
COURSE 4 – Otsukuri (お造り – Sashimi) Part 2:
* Shirauo (白魚 – Ice Fish)
* Mirugai (海松貝 – Pacific Geoduck Clam)
* Tsubugai (つぶ貝 – Whelk)
* Katsuo Tataki (鰹のタタキ – Lightly Seared Bonito)
* Suzuki (鱸 – Sea Bass)
* Maguro Akami (鮪赤身 – Tuna red meat)
* Mushi Awabi (蒸し鮑 – Steamed Abalone)
* Awabi Sashimi (鮑刺身 – Raw Abalone Sashimi)
COURSE 5 – Yakimono (焼物 – Grilled Dish):
* Oome Masu no Takenoko Hasami-yaki (鱒茸のこはさみ焼き – Grilled Oome Masu Salmon and Bamboo Shoots. Oome Masu are Salmon caught in the Spring along the Sanriku Coast)
* Matsushima Vegetables:
– Aiko Mini Tomato (アイコ ミニトマト – Aiko Cherry Tomato)
– Murasaki Imo (紫芋 – Purple Sweet Potato)
– Zucchini (ズッキーニ)
– Renkon Chips (蓮根チップス – Fried Lotus Root Chips)
– Kogane Kabu (黄金かぶ – Gold Turnip)
* 3 types of sauces
– Fukinoto (蕗の薹 – Edible flower bud of the Fuki Butterbur plant)
– Ninjin (人参 – Carrot)
– Orange Balsamico Su (オレンジバルサミコ酢 – Orange Balsamic Vinegar)
FOR HIM:
* Sendai Kuroge Wagyu Aburi Grill Yasai-zoe (仙台黒毛和牛炙りグリル野菜添え – Grilled Sendai Beef with Vegetables)
– Tamanegi Sauce (玉葱ソース – Onion Sauce)
FOR HER:
* Awabe Saute (鮑ソテー – Sauteed Abalone)
COURSE 6 – Shinogi (しのぎ):
* Reisei Matsushima Tomato Surinagashi (冷製松島トマトすり流し – Cold Tomato Soup. Tomato is from Matsushima in Miyagi Prefecture)
COURSE 7 – Atsumono (温物 – Hot Dish):
* Kawamata Jidori Dango to Sendai Seri no Konabe Jitate (川俣町地鶏団子と仙台芹の小鍋仕立て – Shamo Chicken Balls and Japanese Parsley/Water Celery Hot Pot. The Shamo Chicken is from Kawamata in Fukushima Prefecture)
– Awabi (鮑 – Abalone)
– Udo (独活 – Japanese Spikenard/Aralia Cordata)
– Urui (うるい – Hostas)
**** NOTE: We skipped COURSES 8-10 because we were way too full ***
COURSE 8 – Shokuji (食事 – Rice Dish):
* Okonomi Kama Takikomi Gohan (お好み釜炊込御飯 – Freshly Steamed Rice; two choices to select from)
COURSE 9 – Kounomono (香物 – Pickled Vegetables):
* Yonshu (四種 – Four varieties)
COURSE 10 – Tomewan (止椀 – Soup Dish):
* Sendai Miso Shitate (仙台味噌仕立て – Sendai Fermented Red Miso Soybean Paste Soup)
**** NOTE: We skipped COURSES 8-10 because we were way too full ***
COURSE 11 – Kanmi (甘未 – Dessert):
* Sakura Mousse no Kudamono-zoe (桜ムースの果物添え – Sakura Cherry Blossom Mousse with Fruits)
– Blueberry (ブルーベリー)
– Ichigo (苺 – Strawberries)
– Mango (マンゴ)
– Ringo Compote (林檎コンポート – Apple Compote)
– Pineapple Compote (パイナップルコンポート)