Our first of three elaborate Japanese Kaiseki dinners at Bettei Otozure (別邸 音信), a boutique luxury ryokan in Nagato-shi, Yamaguchi Prefecture, Japan. Everything was explained in Japanese, and it’s really complicated, but I tried my best to describe all of the dishes as follows:
COURSE 1 – Sakizuke (先附 – Appetizer):
* FOR HER: Mushi Awabi (蒸し鮑 – Steamed Abalone)
* FOR HIM: Kuruma-ebi (車海老 – Japanese Tiger Prawn)
* Nagato Fruit Tomato (長門フルーツトマト – “Fruit Tomato” from Nagato)
* Ube Aspara (宇部アスパラ – Asparagus from Ube)
* Tsukushi (土筆 – Tsukushi Horsetail, a wild mountain vegetable)
* Matsuba Udo (松葉独活 – Aralia Cordata leaf cut into a shape like a Matsuba Pine needle)
* Wasabi-su Jelly Kake (山葵酢ジュレ掛け – Vinegared Wasabi-flavored Jelly)
COURSE 2 – Owan (御椀 – Soup):
* Sumashi Shitate (清汁仕立て – Clear Soup)
* Senzaki Yaki Anago (仙崎焼穴子 – Grilled Conger Eel from Senzaki Fish Market)
* Tamago Tofu (卵豆腐 – Egg Tofu)
* Mine Shiitake (美祢椎茸 – Shiitake Mushroom from Mine)
* Hari Myoga (針茗荷 – Japanese Ginger)
* Kinome (木の芽 – The young leaves of a Sansho plant)
COURSE 3 – Tsukuri (造里 – Sashimi):
Umi No Mono (海のもの – From the sea):
* Senzaki Ishidai (仙崎石鯛 – Striped Beakfish from Senzaki)
* Senzaki Kensaki Ika (仙崎けんさきイカ – Swordtip Squid from Senzaki)
* Uni (雲丹 – Sea Urchin)
* Sakura-ha (桜葉 – Sakura Leaves)
* Hoshiso (穂紫蘇 – The end of a Shiso plant)
* Wasabi (山葵)
* Benitade (紅蓼 – Japanese Red Water Pepper)
* Nagato Kiwado Marusan Shoyu (長門黄波戸丸三醤油 – Marusan Soy Sauce from Kiwado in Nagato)
* Tosa Shoyu (土佐醤油 – Soy Sauce from Tosa)
Yama No Mono (山のもの – From the mountains):
* Tokuji Jinenjo (徳地自然薯 – Japanese Mountain Yam from Jinenjo)
* Snap Endo (スナップエンドウ – Snap Endo Peas)
* Hagi Hishiho Miso (萩ひしほ味噌 – Hishiho Soybean Paste from Hagi)
* Yori Beets (縒りビーツ – Twisted Beets)
COURSE 4 – Yaki Hassun (焼八寸 – Fried Seasonal Platter):
* FOR HER: Hagi Amadai (萩甘鯛 – Tilefish from Hagi)
* FOR HIM: Choshu Wagyu Sumibi-yaki (長萩和牛炭火焼 – Charcoal-grilled Wagyu Beef from Choshu)
* Yomogi-fu (蓬麩 – Yomogi Wheat Gluten)
* Shiro Negi (白葱 – White Onions)
* Nagato Shin Tamanegi (長門新玉ねぎ – New Onions from Nagato)
* Hyakushou No Shiyo Lemon (百姓の塩レモン – “Farmer’s Salted Lemon”)
* Oroshi-zu (おろし酢 – Vinegared Daikon Radish)
* Sansho Miso (山椒味噌 – Miso with Sansho Leaves)
* Senzaki Sazae to Wakegi Teppo-ae (仙崎栄螺と分葱鉄砲和え – Horned Turban / Turban Shell with Young Green Onions)
* Senzaki Mozuku-su (仙崎もずく酢 – Vinegared Mozuku Brown Algae Seaweed from Senzaki)
* Tataki Nagaimo (叩き長芋 – Pounded Chinese Yam / Japanese Mountain Yam)
COURSE 5 – Futamono (蓋物 – Soup-based Dish):
* Ji Takenoko to Choshu Tori Manju (地筍と長州鶏饅頭 – Local Bamboo Shoots & Chicken from Choshu)
* Fuki (蕗 – Japanese Butterbur plant)
* Paprika (パプリカ)