Miyajima (宮島) – Dinner at Iwaso Ryokan (岩惣) 2020 Nov. 24

We had a lovely dinner on our first night (of three) at Iwaso Ryokan in Miyajima, Hiroshima, Japan (広島県宮島.) The menu and all explanations were in Japanese, but I’ve done my best to translate all of the courses here. They are:

COURSE 1 – Sakizuke (先付け – Seasonal appetizers):
* Nametake no Yuzu Bitashi (なめ茸の柚子びたし – Enoki Mushrooms in sweet soy sauce with Yuzu)
* Yaki Nasu Paste No Chawanmushi (焼き茄子ペーストの茶碗蒸し – Savory Egg Custard with grilled Eggplant paste)

COURSE 2 – Mai Hassun (前八寸 – Seasonal platter / second course):
* Kani No Kinshu Ae (蟹の錦秋和え – Crab Kinshu-ae)

* Kurumi No Kimiyose (クルミのきみ寄せ – Chestnut & Egg Paste Custard)
* Momiji Cheese (紅葉チーズ – Cheese shaped like a Maple Leaf)
* Kikka Shumai (菊花シュウマイ – Chrysanthemum Shumai)
* Sunagimo (砂肝 – Gizzard)
* Salmon no Kimisushi (サーモンと黄身寿司 – Salmon sushi with egg yolk)
* Castella with Uni (ウニカステラ – Sea Urchin Castella)

COURSE 3 – Otsukuri (御造里 – Fresh sashimi slices):
* Sagoshi (狭腰 – Young Spanish Mackerel)
* Tai (鯛 – Red Sea Bream)
* For him: Ebi (海老 – Shrimp)
* For her: Maguro (マグロ – Tuna)

COURSE 4:
Yoshoku Hiroshima Nama Kaki (養殖広島生牡蠣と広島レモン – Farmed Raw Hiroshima Oysters with Hiroshima Lemon)

COURSE 5:
* For him: Miyazaki Wagyu no Toban Yaki (宮崎和牛の陶板焼き – Miyazaki Wagyu Beef roasted on a toban ceramic plate)
* For her: Tempura (天ぷら)

COURSE 6 – Konro (コンロ – Konro Grill):
* Goma Dofu Toji Age (胡麻豆腐当時上げ　- Fried Sesame Tofu wrapped in Yuba)
* Yaki Anago (焼穴子 – Grilled Conger Eel)
* Aona (青菜 – Green Vegetables)
* Yuzu No Kawa (柚子の皮 – Yuzu Citrus peel/zest)
* Kabura (かぶら – Japanese Turnip)

COURSE 7 – Gohan (ご飯 – Rice dish):
* Hiroshima Miyoshi　Koshihikari Shiro Gohan (三次のコシヒカリご飯)
* Misoshiru (味噌汁 – Miso Soup)
* Tsukemono (漬物 – Pickled vegetables)

COURSE 8 – Mizugashi (水菓子 – Seasonal dessert):
* Nashi & Nata De Coco No Koshu Ni with Ume Sauce (梨とナタデココの甲州煮と梅ソース – Japanese Pear & Coconut Jelly seasoned with Koshu White Wine Grape; Ume Plum Sauce)
* Kuri Mushi Yokan (蒸し栗羊羹 – Steamed Chestnut Yokan)