Jusandi (ユサンディ), a small boutique luxury hotel located on the island of Ishigaki (石垣島) in Okinawa Prefecture of Japan, serves fusion Italian-Japanese fare using (mainly) local ingredients. This was the second of 4 dinners there. Below is a description of each course, in both Japanese and English:
COURSE 1:
Shako-gai no Marine to Quinoa Salad (シャコ貝のマリネとキヌアサラダ – Marinated Giant Clam and Quinoa Salad)
With Shimanegi (島葱 – Green Onions), Caviar (キャビア), Kyuri (きゅうり – Cucumber), Ao Daikon (青大根 – Daikon Radish), Renzu Mame (レンズ豆 – Lentil)
COURSE 2:
Budai no Escabeche (ブダイのエスカベッシュ – Parrot Fish Escabeche)
Piman (ピーマン – Bell Peppers) & Pakuchi (パクチ – Cilantro/Coriander)
COURSE 3:
Zuwai-gani no Koura-yaki (ズワイガニの甲羅焼 – Snow Crab shell grill)
with Bagna Cauda Sauce (バーニャカウダーソース)
COURSE 4:
Kama-age Shirasu to Kyabetsu no Spaghetti, Karasumi Powder Gake (釜揚げシラスとキャベツのスパゲッティー, からすみがけ – Spaghetti with fried Whitebait and Cabbage; Salted Mullet Roe)
COURSE 5:
Daruma no Aqua Pazza (ダルマのアクアパッツァ – Black Sea Bream (aka “Blue Nose”) Aqua Pazza)
with Asari (あさり – Japanese Littleneck Clam), Tomato (とまと), Otani Watari (オオタニワタリ – Asplenium antiquum Makino, a green vegetable)
COURSE 6:
For him: Ishigaki Gyu Roast with Asparagus, Marsala Sauce (石垣牛ローストとアスパラガス, マルサラソース – Ishigaki Beef with Marsala Sauce)
For her: Awabi no Roast with Asparagus, Marsala Sauce (アワビのローストとアスパラガス, マルサラソース – Abalone with Marsala Sauce)
COURSE 7:
Cheesecake (チーズケーキ)
Star Fruit (スターフルーツ – Star Fruit/Carambola)
Passion Fruit (パッションフルーツ)
Kinkan (キンカン – Kumquat)