Highlights of the kaiseki dinner at Tokachigawa Onsen Sanyoan (十勝川温泉三余庵), a luxury Onsen (hot springs) ryokan in Tokachigawa, Hokkaido. It’s located on the banks of the Tokachi River, and the area is renowned for its Moor hot springs (モール温泉) deriving its mineral properties from reed and other native plants, which have accumulated deep in the ground together with groundwater over the ages, and is heated by geothermal heat before gushing out in the area around the hot spring resort.
Explanations by the server of each dish was in Japanese, but I’ve tried my best to summarize everything in both English and Japanese below. They are:
COURSE 1 – SAKIZUKE (先付 – First Appetizer):
* Kawanishi san Nagaimo no Yoro-yose (川西産長芋の養老寄せ – Chinese Yam / Japanese Mountain Yam from Kawanishi, Hokkaido)
– Bafun Uni (馬糞雲丹 – Bafun Uni Sea Urchin)
– Okra (おくら)
– Radish (ラディッシュ)
– Wasabi (山葵)
– Katsuo Umadashi Jule (旨出汁ジュレ – Jelly made from Bonito Dashi broth)
COURSE 2 – ZENSAI (前菜 – Appetizers):
* Soya san Itomizu Gumozu (宗谷産糸水(もずく)雲酢 – Vinegared Mozuku Brown Algae Seaweed from Soya, Hokkaido)
* Tokachi san Mini Tomato Marine (十勝産ミニトマトマリネ – Marinated Mini Tomato from Tokachi, Hokkaido)
* Nemuro san Shima-ebi Umani (根室産縞海老 – Simmered Morotoge Shrimp)
* Nakasatsunai Tori Sansho-yaki (中札内鳥山椒焼き – Chicken from Nakasatsunai, Hokkaido, cooked with Sansho Peppers)
* Ezo Awabi Arare-age (蝦夷鮑あられ揚げ – Hokkaido Abalone fried with Glutonous Rice Crackers)
* Unagi Bozushi (鰻棒寿司 – Pressed Eel Sushi)
* Maruju (Satsuma Imo) Lemon-ni (丸十(薩摩芋)レモン煮 – Satsuma-imo Japanese Sweet Potato simmered in Lemon)
* Ayu Tade Misoyaki (鮎蓼みそ焼き – Ayu Sweetfish with Miso Soybean Paste and Knotweed sauce)
* Jikasei Nakasatsunai Edamame Cheese (自家製中札内枝豆チーズ – Cheese with Edamame from Nakasatsunai, Hokkaido)
COURSE 3 – OWAN (御椀 – Clear Soup):
* Bafun Uni Tofu (馬糞雲丹豆腐 – Bafun Uni Sea Urchin inside Tofu)
– Kassuisen (葛水仙 – Flat noodle sheet made from ingredients including Kudzu / Japanese Arrowroot Powder)
– Zuwai-gani (ずわい蟹 – Japanese Red Snow Crab)
– Yuzu (柚子 – Yuzu Citrus)
– Ko Melon (小メロン – Small Melon)
– Taiki-san Junsai (大樹産蓴才 – Water Shield Aquatic Plant from Taiki, Hokkaido)
COURSE 4 – TSUKURI (造り – Sashimi):
* Hokkaido san Hirame (北海道産平目 – Flounder/Sole/Flat Fish from Hokkaido)
* Botan Ebi (牡丹海老 – Botan Shrimp)
* Tokachi san Osuke Ruibe (十勝産大助ルイベ – (King Salmon that’s been frozen and then eaten without thawing, Ainu style))
* Tsumamono Isshiki (妻物一式 – Vegetable garnishes)
COURSE 5 – SHIIZAKANA (強肴 – Large, Hot Dish):
* FOR HIM: Tokachi san Kuroge Wagyu Filet Sumibi-yaki (十勝産黒毛和牛炭火焼き – Charcoal-grilled Kuroge Wagyu Filet from Tokachi, Hokkaido)
* FOR HER: Aburabozu (アブラボウズ – Charcoal-grilled Skilfish)
– Hokkaido san Young Corn (北海道産ヤングコーン – Young Hokkaido Corn)
– Zucchini Butter Shoyu-yaki (ズッキーニバター醬油焼き – Zucchini grilled with butter and Soy Sauce)
– Cresson (クレソン – Watercress)
– Jikasei Aka Wine Sauce (自家製赤ワインソース – Homemade Red Wine Sauce)
– Jikasei Spice Shio (自家製スパイス塩 – Homemade Spiced Salt)
COURSE 6 – KUCHI NAOSHI (口直し – Palate Cleanser):
* Lemon Sherbet (レモンシャーベット – Lemon Sorbet)
COURSE 7 – TAKIMONO (炊き物 – Simmered Dish):
* Tokachi san Yuba Oranda-ni (十勝産湯葉オランダ煮 – Fried and simmered Yuba from Tokachi, Hokkaido)
* Marunasu (丸茄子 – Round Japanese Eggplant)
* Kamoji Negi (かもじ葱 – Green Onions cut thin and long)
* Goma-an (胡麻餡 – Sesame Sauce)
COURSE 8 – SUNOMONO (酢の物 – Vinegared Dish):
* Kani Kinuta-maki (蟹砧巻き – Crab wrapped with White Japanese Turnip)
– Jabara Kyuri (蛇腹胡瓜 – Cucumber with small, diagonal cuts which makes it easier for the flavor to permeate)
– Sho Myoga (小茗荷 – Small Japanese Ginger)
– Wakame (若布 – Wakame Seaweed)
– Kimi-zu (黄身酢 – Vinegared Egg Yolk Sauce)
COURSE 9 – SHOKUJI (食事 – Rice Dish):
* Tomorokoshi Tsubugai Kamameshi (玉蜀黍つぶ貝釜飯, お米は北海道おぼろつき – Rice with Corn and Whelk cooked in an iron pot called a “Kama.”)
– Cha-dashi (茶出汁 – Tea-based Dashi Broth)
– Nori (海苔 – Nori Seaweed)
– Wasabi (山葵)
– Akadashi (赤出汁 – Miso Red Soybean Paste Soup)
– Kounomono: Nagaimo, Daikon, Kyuri (香の物: 長芋, 大根, 胡瓜 – Pickled Vegetables: Japanese Mountain Yam / Nagaimo Chinese Yam, Daikon Radish, Cucumber)
COURSE 10 – MIZUGASHI (水菓子 – Fruit-based Dessert):
* Yubari Melon (夕張メロン – Yubari King Cantaloupe)
* Tokachi san Gyunyu no Anmitsu Hu (十勝産牛乳のあんみつ風 – Tokachi Milk-style Anmitsu.) Anmitsu is a Japanese traditional cold sweet. It is Kanten jelly topped with fruits, dango, azuki bean paste (anko), ice cream, and Mitsu (dark brown coloured syrup). Kanten is a flavorless seaweed, and is made into a semi-translucent filming agent obtained from algae. It is done by harvesting red seaweed, boiling, hardening, and sun-drying red seaweed.
– Mint (ミント)
– Ogura (小倉 – Azuki Sweet Red Bean Paste)
– Nama Cream (生クリーム – Whipped Cream)
– Kuromitsu (黒蜜 – Japanese Black Sugar Syrup)
– Pistachio Ice (ピスタチオアイス – Pistachio Ice Cream)