Our third dinner at a luxury boutique hotel called Hyakuna Garan (百名伽藍) on the main island of Okinawa (沖縄) in Japan. The explanation of each course was in Japanese, so I’ve tried my best to summarize in English here:
COURSE 1 – Sakizuke (先付 – Appetizer):
Ise Momokomachi Kaki no Wabiki (伊勢桃こまち牡蠣の湯引き – Lightly boiled Oyster from Ise – “Momokomachi”)
COURSE 2 – Tsubo (壺 – Small Dish):
Salmon no Tiedo to Cauliflower no Mousse (サーモンのティエドとカリフラワーのムース – Low temperature-cooked Salmon & Cauliflower Mousse)
COURSE 3 – Zensai no Moriawase (前菜の盛り合わせ – Appetizer Medley):
* Tori Sasami no Shigusa-ae (鶏ささみのしぐさあえ – Chicken inner breast)
* Tako no Ama Kara-ni (蛸の甘辛煮 – Simmered Octopus)
* Tazuna Sushi (海老, 太刀魚, 三つ葉と玉子のたずな寿司 – Maki roll sushi with diagonal strips of food across the top, with Shrimp, Cutlass Fish, Japanese Wild Parsley & Egg)
* Kisu no Kadaif Age (鱚のカダイフ揚げ / Japanese Whiting Kadaif)
* Kyuri no Moromiso Age (きゅうりのもろみ味噌和え – Cucumber with Moromi Miso)
* Akamachi no Natane-yaki (アカマチのなたね焼き – Ruby Snapper)
* Hamaguri no Teriyaki (蛤のテリヤキ – Common Hard Clam Teriyaki)
COURSE 4 – Tsukuri (造り – Sashimi):
* Gurukun (グルクン – Double-lined Fusilier)
* Mibai (ミーバイ – Grouper.) Hata (羽太) is called “Mibai” in Okinawa
* Tachiuo (太刀魚 – Cutlass Fish
COURSE 5 – Shi Zakana (強肴 – Fish):
* Abasa Jiru (アバサー汁 – Porcupinefish Soup in Pot)
COURSE 6 – Salad (サラダ):
Nama Ham Salad (生ハムサラダ – Salad with Uncured Ham)
COURSE 7 – Yakimono (焼物 – Grilled Dish):
Ise Ebi to Kensan Tori no Roast (伊勢海老と県産鶏のロースト – Grilled Ise Lobster and roasted Okinawan Chicken)
COURSE 9 – Sunomono (酢物 – Vinegar-based dish):
Hotate no Nuta-ae (帆立のぬた和え – Boiled Scallops with Vinegared Miso)
COURSE 10 – Oshokuji (御食事 – Rice Dish):
* Kokusan Unagi no Hitsumabushi (国産鰻のひつまぶし – “Hitsumabishi” – Chopped Eel Kabayaki on Rice)
* Asazuke (浅漬け – Pickled vegetables)
COURSE 11 – Kanmi (甘味 – Dessert):
* Tonyu no Mousse with Rasberry Compote (豆奶のムースとラズベリーコンポート – Soy Milk Mousse with Rasberry Compote)
* Passion Fruit Sherbet (パッションフルーツシャーベット)
* Cheesecake (チーズケーキ)
* Chocolate Cake (チョコレートケーキ)
* Beni Imo no Mizu Manju (紅芋の水饅頭 – A type of Japanese confectionery made from Kuzu Starch and Okinawan Purple Sweet Potato filling)
* FruitsDinner at a luxury boutique hotel called Hyakuna Garan (百名伽藍) on the main island of Okinawa (沖縄) in Japan.