We had dinner at Tsushima Grand Hotel (対馬グランドホテル), a property that features 50 rooms and is located on Tsushima Island (of “Ghosts of Tsushima” fame) in Nagasaki Prefecture, Japan. There was no menu, and the explanation of each serving was in Japanese, but I tried my best to summarize the dishes in both English and Japanese. They are:
* Sashimi (刺身):
– Kanpachi (間八 – Greater Japanese Amberjack)
– Hagatsuo (歯鰹/ハガツオ – Striped Bonito)
– Ika (烏賊 – Squid)
* Rokubei (ろくべえ) – Rokubei is noodle that is made from the starch of Satsuma-imo (Japanese Sweet Potatoes), and the texture chewy and plump, and is somewhat of a cross between soba noodles and konnyaku (konjac) in this aspect.
* Gyu Tan Salad (牛タンサラダ – Beef Tongue Salad)
* Kaisen Miso Butter Yaki (海鮮味噌バター焼き)
– Hiougi-gai (桧扇貝 – Noble Scallop)
– Kanpachi (間八 – Greater Japanese Amberjack)
– Ebi (海老 – Shrimp)
* MAIN DISH (メインディッシュ):
– FOR HER: Ebi Fry (海老フライ – Battered and Deep-fried Shrimp)
– FOR HIM: Australian Beef Filet Steak (オーストラリア牛フィレステーキ)
* Tempura (天ぷら)
– Anago (穴子 – Conger Eel)
– Satsuma-imo (薩摩芋 – Japanese Sweet Potato)
– Kabocha (南瓜 – Kabocha Japanese Squash)
– Shishito (しし唐 – Shishito Peppers)
* Dessert (デザート)
– Mango Coconut Cake (マンゴーココナッツケーキ)
– Melon (メロン)
– Orange (オレンジ)