We enjoyed an awesome Kaiseki-style Japanese dinner in our Moegi (萌葱) suite room during our stay at Asaba Ryokan (あさば), located in Shuzenji (修善寺) in the Izu Peninsula in Shizuoka Prefecture, Japan. The explanation of each serving was in Japanese, but I’ve done my best to explain it in English (and Japanese) below:
COURSE 1:
* Ibaraki Kensan Yaki Hamaguri to Hamanako Aonori (茨城県産焼蛤と浜名湖青のり – Common Hard Clam from Ibaraki Prefecture with Green Seaweed from Lake Hamana)
COURSE 2:
* Aori Ika to Jikasei Karasumi gake (あおりいかと自家製唐墨がけ – Bigfin reef squid with Salted Mullet Roe)
* Fuki no Fukumase (蕗含ませ – with Japanese Butterbur)
COURSE 3:
* Tachiuo no Yaki Shimo Wan (太刀魚焼霜椀 – Cutlass Fish lightly seared and then chilled)
* Seri Sansai: Kawazeri, Yamazeri, Warabizeri (山芹, 川芹, 蕨芹 – 3 types of Seri (Oenanthe javanica), which is part of the Japanese wild parsely family: River Seri, Mountain Seri and Warabi Seri)
COURSE 4:
* Aburi Ise Ebi, Ise Ebi Miso & Uni (炙り伊勢えび, 伊勢えび味噌ジュレ, 雲丹 – Lightly seared Ise/Spiny Lobster with Ise/Spiny Lobster Tomalley and Sea Urchin)
COURSE 5:
* Anago no Shizuoka Kuromai Sushi (穴子と静岡黒米の寿司 – Conger Eel Nigiri with Kuromai Black Rice from Shizuoka)
COURSE 6:
* Sakura Masu to Kinome no Sumibiyaki (桜鱒と木の芽の炭火焼 – Charcoal-grilled Cherry Salmon (aka Sea Trout) with the young leaves of a Sansho plant)
* Takenoko Sumibiyaki (筍炭火焼 – Charcoal-grilled Bamboo Shoots)
COURSE 7:
* Shin Tamanegi no Fukume-ni to Shoga (新玉葱含め煮とショウガ – “New” (fresh seasonal) Onion simmered in a light, soy-based broth with ginger)
COURSE 8:
* Shirauo to Nobiru (Sansai) no Koromo Age (白魚とのびる山菜衣揚 – Icefish & Nobiru Tempura. Nobiru is known as Wild Rocambole, and is a Japanese wild plant that’s somewhat similar to field garlic or a long onion)
COURSE 9:
* Hamaguri Gohan to Fukinoto (蛤ごはんと蕗の薹 – Common Hard Clam rice with an edible flower bud of the Fuki Butterbur plant)
* Akadashi to Goma (赤出汁と胡麻 – Red Miso Soup with Sesame Seeds)
* Nozawana & Kabu Tsukemono (野沢菜とかぶ漬物 – Pickled Japanese Mustard Leaves & Japanese Turnip)
COURSE 10 – Dessert #1:
* Blancmange (ブラマンジェ – Blancmange, a sweet French dessert that’s sort of like Panna Cotta – a category of eggless custard desserts)
* Kuzukiri to Kuromitsu (葛切りと黒蜜 – Kuzukiri with Japanese black sugar syrup. Kuzukiri is a transparent noodle made from water and kudzu powder)
COURSE 11: Dessert #2:
* Shoga Ice Cream (ショウガアイス – Ginger-flavored Ice Cream)
* Sakura Ice Cream (桜アイス – Sakura-flavored Ice Cream)