Asaba Ryokan (あさば) served up a memorable, Kaiseki-style Japanese dinner in our Moegi (萌葱) suite room. Asaba is located in Shuzenji (修善寺) in the Izu Peninsula of 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:
Okondate (お献立 – Today’s Menu)….
COURSE 1:
* Shuzenji Tsugani Tamamushi (修善寺津蟹玉むし – Broth made of the Tomalley of a Japanese Mitten Crab from Shuzenji, along with Chawanmushi in the bottom)
COURSE 2:
* Yurine Koromo-age (百合根衣揚げ – Lily Bulb Tempura)
* FOR HIM – Amagi Kurobuta Saikyo-yaki (天城黒豚西京焼 – Miso-marinated Amagi Kurobuta Berkshire Pork)
* FOR HER – Tairagai (平貝とゆかり大葉 – Japanese Pen Shell with Shiso Leaves)
COURSE 3 – Jizakana Tsukuri (地魚造り – Local Seafood Sashimi):
* Aori Ika (青利烏賊 – Bigfin Reef Squid)
* Kue (九絵 – Longtooth Grouper)
* Ikura (いくら – Salmon Roe)
COURSE 4:
* Amadai Chikushi (Konbu) Wan (甘鯛竹紙椀、めかぶと柚子 – Tilefish wrapped in Tororo Konbu Seaweed with Mekabu Seaweed and Yuzu. Tororo Konbu is sea kelp that has been soaked in vinegar for a day before being shaved into fine flakes and dried. Mekabu is the part just above the root system of the Seaweed)
COURSE 5:
* Ji Kinme Sumibi-yaki (地きんめ炭火焼 – Charcoal-grilled Splendid Alfonso)
COURSE 6:
* Kumoko (Shirako) Yaki, Yaki Daikon, Kikuna-an (雲子焼, 焼大根, 菊菜あん – Grilled Cod Milt on top of grilled Daikon Radish, Crown Daisy sauce. Crown Daisy is the flower of a Chrysanthemum)
COURSE 7:
* Hasu-imo, Hon Mitsuba, Wasabi-su (蓮芋, 本三葉, 山葵酢 – Sato-imo Taro stems, Wild Japanese Parsley Stem, Wasabi Vinegar Sauce)
COURSE 8:
* Daichuji Imo Fukumase (大中寺芋含ませ – Large Japanese Taro)
COURSE 9:
* Aburi Amagi Shamo Kama Gohan (炙り天城軍鶏釜ごはん – Lightly seared Chicken from Izu in a clay pot)
COURSE 10 Kounomono (香の物 – Pickled Vegetables):
* Kabu (かぶ – Japanese Turnip)
* Nozawana (野沢菜 – Japanese Mustard Leaves)
COURSE 11 Tomewan (留椀):
* Nori no Misoshiru (赤出汁, 海苔 – Miso Soup with Nori Seaweed)
COURSE 12 – Kanmi (甘味 – Dessert):
* 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)
* 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)
* Shizuoka Melon (静岡メロン)
* Kabocha Ice Cream & Grand Marnier Ice Cream (南瓜アイスクリーム, グラン・マルニエアイスクリーム)