Nikko, Japan (日光) – Dinner #2 at Fufu Nikko (ふふ 日光)

Our second dinner was as impressive as the one we experienced the prior evening at Fufu Nikko (ふふ 日光), a luxury ryokan in Nikko, Tochigi, Japan (栃木県日光市.) The menu as well as the explanation of each course offering were all in Japanese, so I tried my best to translate it here (below.)

COURSE 1 – Bon Bonheur (ボン・ボヌール – Delight dishes; Bon Bonheur was given its name due to the similarity to tea sugar containers. The confectionary were packed in ceramic containers that look similar to the ones used for this appetizer offerings, especially the middle one):
* Tachiuo Sansho-ni (太刀魚山椒煮 – Cutlass Fish simmered in Sansho leaves)
* Akinasu to Aigamo Roast (秋茄子の合鴨ロース – Grilled Fall Eggplant and Aigamo Duck)
* Uni Yuba Ankake (雲丹湯葉餡掛け – Tofu Skin and Sea Urchin covered in Ankake Sauce)
– Wasabi (山葵)
* Kurumi-ae (胡桃和え – Walnuts dressed in Sesame sauce)
– Nashi (梨 – Pears)
– Kaki (柿 – Persimmon)
– Ashitaba (明日葉 – Ashitaba is a Japan species of flowering plant in the carrot family)
– Age Kurumi (揚胡桃 – Fried Walnuts)
– Zakuro (ざくろ – Pomegranate)
– Ebi (海老 – Shrimp)

COURSE 2 – Owan (お椀 – Soup Dish):
* Usukuzu Shitate (薄葛仕立 – Kuzu-thickened Soup)
– Gindara Kabura Mushi (銀鱈かぶら蒸し – Black Cod/Sablefish with Steamed Japanese Turnips)
– Yaki Matsutake (焼き松茸 – Grilled Matsutake Mushrooms)
– Karasumi (唐墨 – Salted Mullet Roe)
– Shin Ginnan (新銀杏 – New Gingko Nut)
– Jiku Mitsuba (軸三つ葉 – Japanese Wild Parsley Stem)

COURSE 3 – Otsukuri (お造り – Sashimi):
* Shirasu Nikko Homare Shoyu-zuke (しらす日光誉醬油漬 – Whitebait with dressed with Soy Sauce from Nikko Homare. Nikko Homare is the maker of the soy sauce)
– Ki-yuzu (黄柚子 – Yellow Yuzu)
* Madai Konowata Shinjo-maki (真鯛このわた真丈巻 – Sea Cucumber innards wrapped in a raw white fish paste)
– Matsukawa-zukuri (松皮造り – Sea Bream with its skin treated in hot water for better taste)
* Hon Maguro (本鮪 – Bluefin Tuna)
– Yose Shoyu (席せ醬油 – Nori Seaweed & Soy Sauce Jelly)
– Tsukuri Shoyu (造り醬油 – Homemade Soy Sauce)
– Ponzu (ポン酢)
– Wasabi (山葵)
– Tsumamono Iroiro (妻物色々 – Various little garnishes)

COURSE 4 – Irodori (彩 – Colorful Dish):
* Aori Ika to Fenouil no Salad (青利烏賊とフヌイユのサラダ – Bigfin Reef Squid and Fennel Salad)
* Oba to Basil no Pistou Sauce (大葉とバジルのピステューヌ – Pistou Sauce made from Green Perilla, a Japanese vegetable)
* Satoimo no Bureze (里芋のプレゼ – Japanese Taro Bureze)
– Foie Gras (フォアグラ)
– Banyuls (バニュルス – Banyuls dessert wine)
* Sanma Sakana no Marine (秋刀魚のマリネ – Marinated Pacific Saury)
– Nashi (梨 – Pear)
– Verbena (ヴィルヴィーヌ – Verbena Leaves)
* Tonsoku no Croquette (豚足のグロケット – Pork leg Croquette)
– Ravigote Sauce (ラヴィゴット)
* Nasu no Papeton (茄子のパぺトン – Japanese Eggplant Papeton. Papeton is a “flan” made with eggplant)
– Bigorre Buta no Nama Ham (ビゴール豚の生ハム – Cured Ham of Bigorre Pig)

COURSE 5 – Oyasai (お野菜 – Vegetables):
* Kabocha Manju (南瓜饅頭 – Japanese Kabocha Squash Manju)
– Nasu Dori (那須鶏 – Chicken from Nasu, Tochigi)
– Hime Chingensai (姫青梗菜 – Small Bok Choy)
– Momiji Oroshi (紅葉卸し – Spicy Grated Daikon Radish)
– Uma Dashi (美味出汁 – Dashi)
– Kiku Hana Kikuna-an (菊花菊菜餡 – Crown Daisy sauce. Crown Daisy is the flower of a Chrysanthemum)

COURSE 6 – Yakimono (焼き物 – Grilled Dish):
* Nikko Kirifuri Kogen Gyu no Filet Niku no Grillé (日光霜降高原牛のフィレ肉のグリエ – Grilled Beef Filet from Nikko Kirifuri Highland)
– Madeira Sauce (マデラソース)
– Jagaimo no Mousseline (ジャガイモのムースリーヌ – Potato Mousseline)
– Truffles (トリュフ)

COURSE 7 – Oshokuji (お食事):
* Nasu Dori to Tomorokoshi no Kamadaki Gohan (那須鶏とトウモロコシの釜炊きご飯 – Rice cooked in a stone pot with with Chicken from Nasu, Tochigi and Corn)

COURSE 8 – Kounomono (香の物 – Pickled vegetables):
* Jikasei Nukazuke (自家製ぬか漬 – Homemade pickled & preserved vegetables fermented in rice bran)

COURSE 9 – Tomewan (留椀):
* Awase Miso Jitate (合わせ味噌仕立て – Miso Soup)

COURSE 10 – Dessert (デザート):
* Ichijiku no Aka Wine-ni (無花果の赤ワイン煮 – Fig dressed in Red Wine sauce)
– Nougat Glacé (ヌカーグレッセ)

COURSE 11 – Kanmi (甘味 – Japanese Dessert):
* Budo Daifuku (葡萄大福 – Round mochi stuffed with Grapes)
– Beni-imo-an (紅芋餡 – Okinawa Purple Sweet Potato Paste)
– Kodaimai Amazake Cream (古代米甘酒クリーム – Cream from fermented Japanese rice drink made from an old variety of rice)
– Kinpaku (金箔 – Gold foil)