We enjoyed a sumptuous kaiseki dinner at Fujiiso (藤井荘), a luxury Onsen (hot springs) ryokan located in Yamada Onsen, Takayama-mura, Nagano. Below is a explanation of each course, summarized in both Japanese and English. They are:
COURSE 1 – SAKIZUKE (先付 – Appetizer):
* White Aspara Bara Surinagashi (ホワイトアスパラすり流し – Grated White Asparagus Soup)
– Uni (雲丹 – Sea Urchin)
– Hanaho (花穂 – Shiso Flowers)
COURSE 2 – Zensai (前菜 – Appetizer #2):
* Seri Goma-ae (芹胡麻和え – Japanese Parsley/Water Celery dressed in Sesame sauce)
* Takenoko to Ika no Kinome-ae (筍木と烏賊の芽和え – Bamboo Shoots Young Leaves of a Sansho Plant)
* Iidako Uma-ni, Tai no Ranso (飯蛸旨煮, 鯛の卵巣 – Simmered Octopus, Red Sea Bream Ovaries)
* Sakura Ninjin (桜人参 – Carrot cut in the shape of a Sakura Cherry Blossom and simmered in Dashi broth)
* Sanshoku Ishigaki Imo (三色石垣小芋 – Three-colored Ishigaki Koimo Potato. Ishigaki Koimo refers to a small Sweet Potato that is boiled in dashi, sake, sugar and white soy sauce)
* Hanami Sushi (花見寿司 – Sushi prepared to look like Dango (flour balls, unlike mochi that is made with rice) on a skewer that’s typically eaten during Cherry Blossom viewing season)
– Maguro (マグロ – Tuna)
– Tai (鯛 – Red Sea Bream)
– Ika (烏賊 – Squid)
* Tai Wakakusa-yaki to Mayonnaise, Ranpaku Merengue & Nanohana Sauce (鯛若草焼きとマヨネーズ, 卵白メレンゲ & 菜の花ソース – Grilled Red Sea Bream with sauce made from Mayonnaise, Egg White Merengue & the Young Ferns of a Rapeseed Plant)
COURSE 3 – WANMONO (椀物 – Soup Dish):
* Kodai Sakura Mochi (小鯛桜餅 – Red Sea Bream wrapped over Mochi)
– Takenoko (筍 – Bamboo Shoots)
– Nanohana (菜の花 – Young Ferns of a Rapeseed Plant)
– Ninjin (人参 – Carrot)
– Daikon (大根 – Daikon Radish)
– Kinpaku (金箔 – Gold Flakes)
COURSE 4 – YAKIMONO (焼き物 – Grilled Dish):
* Shinshu Gyu Steak (信州牛ステーキ – Shinshu Beef Steak that’s been fed Apples)
– Baby Corn (ベビーコーン)
– Tomato (トマト)
– Mekyabetsu (芽きゃべつ – Brussels Sprouts)
– Jagaimo (じゃが芋 – Potato)
– Eringi (エリンギ – Eringi Mushroom)
– Wasabi (山葵)
– Botan Kosho Miso (ぼたんこしょう味噌 – Miso Red Bean Paste with Botan Pepper)
– Ponzu (ポン酢 – Ponzu Sauce)
* Alternate: Kaibashira, Tai no Kirimi to Asapara no Kogane-yaki (貝柱, 鯛の切身とアスパラの黄金焼き – Baked Giant Clam adductor muscle, Red Sea Bream and Asparagus smothered with a creamy white/golden sauce primarily made with Egg Yolk and Whipping Cream)
COURSE 5 – MEIBUTSU (名物 – Specialty/Signature Dish):
* Ponpon Nabe (ぽんぽん鍋 – Fried skewers in a hot pot filled with Olive Oil)
– Maruju Ringo (丸十林檎 – Satsuma-imo Potato stuffed with Apple)
– Ebi Gobo (海老牛蒡 – Shrimp with Burdock Root)
– Nozawana Mochi (野沢菜餅 – Mochi filled with Japanese Mustard Leaves)
– Tori Renkon Hasami (鶏蓮根挟み – Lotus Roots stuffed with minced Chicken Gizzard)
– Shinshu Pork Fukimaki (信州ポーク蕗巻き – Butter Burstalk wrapped with Shinshu Pork)
– ALTERNATE: Kabocha (南瓜 – Kabocha Japanese Squash)
– Shio (塩 – Salt)
– Aka Yuzu Kosho (赤柚子胡椒 – Red Yuzu Citrus Pepper)
COURSE 6 – OSHINOGI (御凌ぎ – Small, Interim Dish):
* Age Soba Gaki (揚げ蕎麦掻き – Fried Soba Buckwheat flour dough)
– Negi (葱 – Green Onions)
– Momi Nori (もみ海苔 – Toasted and crumbled seaweed)
– Momiji Oroshi (紅葉卸し – Grated Daikon Radish with Togarashi Chili Peppers)
COURSE 7 – NIMONO (煮物 – Simmered Dish):
* Awabi Azuki-ni (鮑小豆煮 – Abalone simmered with Azuki red bean broth)
– Daikon (大根 – Daikon Radish)
– Taranome (タラの芽 – Japanese Angelica Tree Sprout)
– Renkon (蓮根 – Lotus Root)
– Yuzu (柚子 – Yuzu Citrus)
COURSE 8 – GOHAN (御飯 – Rice Dish):
* Kijima Taira-san Koshihikari (木島平産コシヒカリ – Kijima Taira Koshihikari Rice)
COURSE 9 – TOMEWAN (留椀 – Soup Dish):
* Enoki Miso Jitate (えのき味噌仕立て – Enoki Miso Red Soybean Paste Soup)
COURSE 10 – KOUNOMONO (香物 – Pickled Vegetables):
* Kyuri (胡瓜 – Cucumbers)
* Ninjin (人参 – Carrots)
* Daikon (大根 – Daikon Radish)
COURSE 11 – KUDAMONO (果物 – Fruits):
* Hojicha Ice (ほうじ茶アイス – Hojicha Roasted Green Tea Ice Cream)