We were served a Kaiseki meal in a “koshitsu” room (private room, but not in the room we were staying in) at Fukahoritei (ふかほり邸), a luxury ryokan located on the outskirts of Kurume, Fukuoka (福岡県久留米市.) The menu as well as explanation of each offering were all in Japanese, but I’ve tried my best to summarize each serving in both languages below. They are:
COURSE 1 – KOBACHI (小鉢 – Small Bowl):
* Nasu no Ohitashi (茄子のお浸し – Japanese Nasu Eggplant in cold Dashi broth)
– Tomato (トマト)
– Paprika (パプリカ)
– Okra (オクラ)
– Wafu Dashi (和風出汁 – Japanese Dashi)
COURSE 2 – ZENSAI (前菜 – Appetizer):
* Nankan Inari (南関いなり – Rice stuff inside fried Tofu pounches, aka Fried bean curd, that has been cooked in a dashi broth-forward mixture)
* Awabi no Umani (鮑の旨煮 – Simmered Abalone)
* Goya no Shira-ae (ゴーヤの白和え – Bitter Melon with Mashed Tofu)
* Hachiku (Take) no Misoyaki (淡竹の味噌焼き – Hachiku Bamboo grilled with Miso Red Bean Paste)
* Kabocha Jelly (南瓜ゼリー – Kabocha Japanese Squash Jelly)
* Unagi no Nanbanzuke (鰻の南蛮漬け – Nanban sauce-vinegared Eel)
* Tako to Kyuri no Bainiku-ae (タコと胡瓜の梅肉和え – Octopus and Cucumber flavored with the Pulp of Pickled Umeboshi Plums)
COURSE 3 – WANMONO (椀物 – Soup Dish):
* Zuwai-gani Shinjo (ずわい蟹真丈 – Clear Soup with Savory Snow Crab Cake)
– Tougan (冬瓜 – Winter Melon)
COURSE 4 – SASHIMI (刺身):
* Torafugu no Kobujime (虎河豚の昆布じめ – Konbu Sea Kelp-cured Tiger Fugu Blowfish)
COURSE 5 – NIMONO (煮物 – Simmered Dish):
* Tori Dango no Ajisai-age (鶏団子の紫陽花揚げ – Fried Chicken Balls with Corn Flakes to resemble a Hydrangea)
COURSE 6 – Yakimono (焼き物 – Grilled Dish):
* Tennen Ayu no Shioyaki (天然鮎の塩焼き – Grilled and Salted Wild Sweetfish)
COURSE 7 – NABE (鍋 – Hot Pot):
* Suppon Nabe (スッポン鍋 – Soft-shelled Turtle Hot Pot)
COURSE 8 – Chuzara (中皿 – “Break” dish):
* Yasai Sticks (野菜スティック – Vegetable Sticks)
COURSE 9 – Shusai (主菜 – Main Dish):
FOR HIM:
* Kagoshima Kuroge Wagyu no Ninniku Sauce (黒毛和牛のニンニクソース – Kuroge Wagyu Beef from Kagoshima with Garlic Sauce)
FOR HER:
* Nodoguro no Saikyo-yaki (のどぐろの西京焼き – Miso-marinated Blackthroat Seaperch aka. Rosy Seabass)
COURSE 10 – GOHAN (ご飯 – Rice Dish):
* Tomorokoshi Donabe Gohan (とうもろこし土鍋ご飯 – Rice and Corn cooked in a clay pot)
– Akadashi (赤出汁 – Red Miso Soybean Paste Soup)
– Kounomono (香の物 – Pickled Vegetables)
COURSE 11 – DESSERT (デザート):
* Momo no Sherbet (桃のシャーベット – Peach Sherbet)
– Mango (マンゴ)
– Momo Compote (桃コンポート – Peach Compote)
– Mikan (みかん – Japanese Mandarin Orange)
– Kiiroi Suika (黄色いスイカ – Yellow Watermelon)