Nihonryori Komago (日本料理 子孫) is a Michelin 3-star Japanese kaiseki restaurant located in Koyoen, Nishinomiya in Hyogo Prefecture. There was no menu, and explanation of all dishes were in Japanese, but I’ve tried my best here to summarize each offering in both languages. They are:
COURSE 1 – SAKIZUKE (先付け):
* Hishigani, aka Watari-gani (菱蟹 (渡り蟹) – Blue Swimmer Crab)
– Ikura (イクラ – Salmon Roe)
– Shimeji (占地 – Shimeji Mushrooms)
– Nagaimo (長芋 – Chinese Yam / Japanese Mountain Yam)
– Kiku no Hana (菊の花 – Chrysanthemum flowers)
COURSE 2 – OWAN (御椀 – Clear Soup):
* Yurine & Kikurage Hirosu (百合根と木耳ひろす – Deep-fried Tofu ball stuffed with Lily Bulb & Wood-ear Mushrooms)
* Hamo (鱧 – Pike Conger)
* Maitake (舞茸 – “Hen-of-the-woods” Maitake Mushroom)
COURSE 3 – OTSUKURI (御造り – Sashimi):
* Tai (鯛 – Japanese Red Sea Bream)
* Hirame Kobujime (平目昆布〆 – Konbu Sea Kelp-cured Flounder/Sole/Flat Fish)
* Katsuo Tataki (鰹タタキ – Lightly Seared Bonito)
COURSE 4:
* Kaki, Kikuna, Daitokuji-fu, Beni Ikura Shirasu-ae (柿, 菊菜, 大徳寺麩, 紅イクラ しらす和え – Persimmon, Chrysanthemum leaf, Daitoku-ji wheat gluten and Sockeye Salmon roe mixed with Whitebait sauce. Daitokuji-fu is a special wheat gluten that’s prepared with soy and mirin and deep-fried.)
* Satsuma-imo ama-ni, Kamo Roast, Ginnan (薩摩芋甘煮, 鴨ロース, 銀餡 – Satsuma-imo Sweet Potato, Duck Roast & Gingko Nuts)
* Aburi Sanma Sushi (炙り秋刀魚寿司 – Lightly-seared Pacific Saury)
COURSE 5:
* Iwate Ken-san Matsutake & Komochi Ayu Horaku-yaki (岩手県産松茸と子持ち鮎の宝楽焼 – Matsutake mushrooms from Iwate Prefecture and Pregnant Sweetfish with roes Horaku pot-roast)
COURSE 6:
* Kuruma-ebi & Ebi-imo Tamajime to Iwa-take (車海老と海老芋玉締め、岩茸 – Japanese Tiger Prawn & “Shrimp” Taro Root Egg Custard with Rock Trip (fungus) on top)
COURSE 7:
* Kabura to Amadai, Kinoko & Kiku no Hana Ankake (蕪と甘鯛、キノコと菊の花餡掛け – Japanese Turnip, Tilefish, Fungus & Chrysanthemum flowers doused with Ankake Sauce)
COURSE 8 – GOHAN (御飯 – Rice Dish):
* Awabi to Iwate Ken-san Matsutake Gohan (鮑と岩手県産松茸土鍋ご飯 – Rice cooked in a Donabe clay pot with Abalone and Matsutake mushrooms from Iwate Prefecture)
* Akadashi (赤出汁 – Miso Red Soybean Soup)
* Kounomono (香の物 – Pickled Vegetables)
COURSE 9 – DESSERT 1:
* Yonashi Compote, Shine Muscat, Nagano Purple, Jikasei Hachimitsu Frozen (洋梨コンポート、シャインマスカット、ナガノパープル葡萄、自家製蜂蜜フローズン – European Pear compote, Shine Muscat grapes, Nagano Purple grapes, Homemade Frozen Honey)
COURSE 10 – DESSERT 2:
* Jikasei Keshinomi Kinton (ケシの実きんとん – Japanese Sweet Potato & Poppy Seed mash with Anko sweet red bean paste inside)
* Matcha (抹茶 – Green Tea)