Our second 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):
Ankimo no Uma Ni (鮟肝うま煮 – Fish paste noodles with grilled eel)
Jidori no Takiawase with Satoimo and Shishito (地鶏の煮合; 里芋と獅子唐辛子 – Simmered Chicken with Japanese Taro and Shishito Peppers)
COURSE 2 – Tsubo (壺 – Small Dish):
* For him: Wagyu no Shigure Ni (和牛の時雨煮 – Stewed Wagyu Beef flavored with ginger and soy sauce)
* For her: Koya-dofu (高野豆腐 – Frozen-dried Tofu) and Tataki Gobo (たたき牛蒡 – Burdock Root that’s cooked, pounded, and dressed with sesame sauce)
COURSE 3 – Zensai no Moriawase (前菜の盛り合わせ – Appetizer Medley)
* Nankin Dofu (なんきん豆腐 – Pumpkin Tofu)
* Uni no Gokasumimushi (雲丹のごかすみむし – Sea Urchin with Fishcake)
* Kuruma Ebi with Caviar
* Anago no Kinuta Maki (穴子のきぬたまき – Conger Eel wrapped in Kanpyo Calabash)
* Hime Daikon (姫大根 – Little Daikon Radish)
* Akajin Mibai (aka Sujiara) (赤仁羽鯛 aka 筋𩺊/Sujiara – Red-spotted Rock Cod, Blue Spotted Grouper) wrapped with Ryuhi Kombu (流日昆布 – Sweet & Sour Kelp)
* Salmon no Oshi Sushi (サーモンの押し寿司 – Pressed Salmon Sushi)
COURSE 4 – Tsukuri (造り – Sashimi):
* Budai (ブダイ – Parrot Fish)
* Sazae (栄螺 – Horned Turban / Turban Shell)
* Madai (真鯛 – Japanese Sea Bream)
* Ika (烏賊 – Squid)
COURSE 5 – Kowan (小椀 – Small Bowl):
Buri Daikon (鰤大根 – Simmered Yellowtail and Japanese Daikon Radish)
COURSE 6 – Kawari Bachi (替り鉢):
Goya Champuru (ゴーヤーチャンプル – Stir-fried Bitter Melon with Agu-Pork and Tofu)
COURSE 7 – Shi Zakana (強肴 – Fish):
Akamachi (アカマチ – Ruby Snapper)
COURSE 8 – Yakimono (焼物 – Grilled Dish):
Kensan Wagyu Tajin Nabeyaki (県産和牛 タジン鍋焼き – Grilled Beef and vegetables cooked in a Tajine Pot)
COURSE 9 – Sunomono (酢の物 – Vinegar-based dish):
Kuchima to Kurage no Tosazu (糸瓜と海月の土左酢 – Vinegared Jellyfish and Dishcloth Gourds)
COURSE 10 – Oshokuji (御食事 – Rice Dish)
* Akamai (赤米 – Okinawan Red Rice)
* Akadashi (赤だし味噌しる – Clam Akadashi Red Miso Soup)
* Tsukemono (漬物 – Pickled vegetables)
* Nukazuke (糠漬け – Vegetable pickles made in brine and fermented rice bran)
COURSE 11 – Kanmi (甘味 – Dessert):
* Matcha Cake (抹茶ケーキ – Green Tea Cake)
* Mille Crepe (ミルクレープ)
* Beni Imo Ice Cream (紅芋アイスクリーム – Okinawan Purple Sweet Potato Ice Cream)
* Okinawan Zenzai (沖縄善哉 – Okinawa-style Sweet Red Bean Soup)
* Fruits – Dragon Fruit (ドラゴンフルーツ), Melon (メロン), Grapefruit (グレープフルーツ), Orange (オレンジ)
* Mikan no Mizu Yokan (ミカンの水ようかん Chilled Japanese Red Bean Jelly with Japanese Mandarin Orange)
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Food for #longevity👍🏻