Matsuyama, Ehime, Japan (愛媛県松山市) – Dinner at Setouchi Retreat Aonagi (瀬戸内リトリート 青凪)

We enjoyed a wonderful dinner in our The Aonagi Suite room (The Aonagi スイート) at Setouchi Retreat Aonagi (瀬戸内リトリート 青凪), a boutique luxury property designed by famed architect Tadao Ando (安藤 忠雄) and located in Matsuyama, Ehime, Japan (愛媛県松山市.) The menu, as well as explanation of each serving, were all in Japanese, but I’ve done my best to summarize each offering in both English and Japanese below. They are:

COURSE 1 – Sakizuke (先付 – Appetizers):
* Iyo Bijin Satoimo Karaage, Zuwai-gani Ankake (伊予美人唐揚げ, ズワイ蟹餡かけ – “Iyo Bijin” Japanese Taro Karaage with Zuwai-gani Crab Ankake Sauce. Karaage is a process of coating the ingredient with flour, poteto or corn starch, and frying in a light oil. The food is marinated prior to coating.)

COURSE 2 – Zensai (前菜 – Appetizer #2):
* Namako-su Yuzu Oroshi (生子酢柚子卸し – Vinegared Sea Cucumber, Grated Daikon Radish with Yuzu Citrus)
* Jidori Sasami to Horenso no Goma Rayu-ae (地鶏ささみと法連草の胡麻ラー油和え – Chicken Filet and Spinach with Sesame Sauce)
* Fugu Nikogori (河豚煮こごり – Jellied Broth of Fugu)
* Karasumi Daikon (唐寿美大根 – Salted Mullet Roe sandwiched between thin slices of Daikon Radish)
* Foie Gras Terrine (フォワグラテリーヌ)

COURSE 3 – Suimono (吸物 – Clear Soup):
* Kani Shinjo (蟹しんじょ – Savory Crab Cake)
* Usugori Mitate (薄氷見立て – Thinly Sliced Japanese Turnip that looks like a thin sheet of ice)
* Matsuba Yuzu (松葉柚子 – Yuzu Citron cut into fine pine needle strips)

COURSE 4 – Tsukuri (造り – Sashimi):
* Tai Usuzukuri (鯛薄造り – Thinly Sliced Red Sea Bream)
* Hirame (平目 – Sole/Flat Fish)
* Kan Sawara Aburi (寒鰆炙り – Lightly Seared Winter Japanese Spanish Mackerel)

COURSE 5 – Yakimono (焼物 – Grilled Dish):
* Shiro Amadai Abura-yaki (白甘鯛油焼き – White Horsehead Grilled with Oil)

COURSE 6 – Nimono (煮物 – Simmered Dish):
* Kue Sakamushi (九絵酒蒸し – Longtooth Grouper steamed in Sake)
– Hakusai (白菜 – Cabbage)
– Kamoji Negi (かもじ葱 – Green Onions cut into thin and long pieces that look like hair.)
– Sansho (山椒 – Sansho Japanese Pepper)

COURSE 7 – Shiizakana (強肴 – Large, hot dish):
* FOR HER: Goto Retto San Nodoguro Shioyaki (五島列島産のどぐろ汐焼き – Salt-grilled Blackthroat Seaperch aka. Rosy Seabass from the Goto Islands in Nagasaki)
* FOR HIM: Iyo Gyu Filet no Roast (伊予牛フィレのロースト, 八丁味噌 – Grilled Iyu Beef Filet, Hatcho Miso Soybean Paste)

COURSE 8 – Shokuji (食事 – Rice Dish):
* Takikomi Tai Meshi (炊き込み鯛めし – Red Sea Bream Cooked with Rice)
* Akadashi (赤出汁 – Red Miso Soybean Soup)
* Kounomono (香の物 – Pickled Vegetables)

COURSE 9 – Kashi (菓子 – Sweets/Confectionary):
* Nama Chocolate to Ehime San Akai Shizuku Otsubu Ichigo (生チョコレートと紅い雫大粒いちご – Nama Chocolate and “Akai Shizuku” Otsubu Strawberry from Ehime. Nama Chocolate is a type of Ganache that originated in Japan)