We had a kaiseki dinner while staying at Kaichoro (奥伊香保 旅邸 諧暢楼), an 8 room luxury ryokan in the hot springs town of Ikaho in Gunma Prefecture (群馬県.) Kaichoro was established in 2008, and was created as the luxury “annex” to Fukuichi, a typical onsen ryokan with 83 rooms and much more family-oriented, and was established (and still run by the Fukuda family) 14 generations (over 440 years) ago. Kaichoro guests have access to all of the facilities at Fukuichi, including the communal and private rental baths. The explanation of each serving was in Japanese, but I’ve tried my best to summarize the offerings in both English and Japanese below. They are:
COURSE 1 – SAKIZUKE (先付 – First Appetizer):
* Onjaku-yaki (温石焼き – Warm up the food on a heated stone)
– Awabi (鮑 – Abalone)
– Ebi (海老 – Shrimp)
– Shishito (青唐 – Shishito Pepper)
– Sudachi (酢橘 – Sudachi Citrus)
– Katsuo Dashi (鰹出汁 – Flavored with Bonito Dashi Broth)
* FOR HIM: Joshu Akagi Gyu Kinoko Misokake (上州赤城牛茸味噌掛け – Joshu Gyu Beef flavored with Miso Fungus paste)
* FOR HER: Buri to Hakusai Kasane-ni Kinoko Misokake (鰤と白菜重ね煮茸味噌掛け – Japanese Amberjack and Japanese Cabbage stacked and layered, flavored with Miso Fungus paste)
– Hagiku (葉菊 – Chrysanthemum Leaf)
* Fugu Nikogori (河豚煮凝り – Fugu Blowfish in a Jellied broth)
– Arai Negi (洗い葱 – Green Onions cut into small pieces, wrapped in cloth, soaked in water and mashed to drain the water)
– Kinome (木の芽 – Young Leaves of a Sansho Plant)
COURSE 2 – NIMONO WAN (煮物椀 – Simmered Soup):
* Fuyugamo Tsumiire Jiru (冬鴨摘み入れ汁 – Duck meatball soup)
– Shimonita Negi (下仁田葱 – Grilled Gunma Negi thicker than typical ones)
– Daikoku Shimeji (大黒しめじ – Shimeji Mushrooms from Kyo Tanba, and shaped like a Daikoku-sama, one of the Seven Lucky Gods of Japan)
– Daikon (大根 – Daikon Radish)
– Ninjin (人参 – Carrots)
– Shungiku (春菊 – Crown Daisy)
– Kyo Shichimi (京七味 – Kyoto-style 7 spices mix)
COURSE 3 – OTSUKURI (御造り – Sashimi Dish):
* Genkai-nada San Kue (玄界灘産九絵 – Longtooth Grouper from the Genkai Sea, which is a body of water that comprises the southwestern tip of the Sea of Japan and borders the Northern coasts of Fukuoka and Saga Prefectures)
* Miyagi Ishinomaki San Tai (宮城石巻産の鯛 – Japanese Red Sea Bream from Ishinomaki in Miyagi Prefecture)
* Hokkai Tako (北海蛸 – Octopus from Hokkaido)
* Ikaho Maitake (伊香保舞茸 – “Hen-of-the-woods” Maitake Mushroom from Ikaho, Gunma)
* Benitate (紅蓼 – Persicaria orientalis, aka. “Kiss-me-over-the-garden-gate” / Princess-feather)
* Ryukyu (Hasuimo) (りゅうきゅう(高知県のはすいも)
– Tosa Shoyu (土佐醬油 – Soy Sauce from Kochi Prefecture)
– Tokusei Bainiku (特性梅肉 – Umeboshi Pickled Plum (for Octopus))
COURSE 4 – HASSUN (八寸 – Seasonal Assortment Platter)
* Edo Bettara Sushi (江戸べったら寿司 – Pickled Daikon Radish Sushi)
* Yaki Imo (焼き薩摩芋 – Baked Japanese Sweet Potato with Whipping Cream and Blue Cheese. Lightly flame-seared on top)
* Kani Kinuta-maki (蟹砧巻き – Crab wrapped with Egg and White Japanese Turnip)
* Shin Karasumi Daikon (新唐墨大根 – Salted Mullet Roe with Daikon Radish)
* Shirako Tempura (白子天婦羅 – Salted Cod Milt Tempura)
* Namerou (なめろう – White fish mashed with Miso Soybean Paste and Green Onions)
COURSE 5 – YAKIMONO (焼物 – Grilled Dish):
* Buri Daikon (鰤大根 – Japanese Amberjack with Daikon Radish)
Nihonkai San Buri Teriyaki (日本海産鰤照り焼き – Teriyaki-flavored grilled Japanese Amberjack from the Sea of Japan)
Mizore Sauce (霙ソース(大根おろし) – Mizore Sauce made from grated Daikon Radish, dashi and salt)
Kyuri (胡瓜 – Cucumber)
Tomato (トマト)
COURSE 6 – HASHI YASUME (箸休 – “Rest the chopstick,” aka. Palate Cleanser)
* Beets no Sherbet (ビーツのシャーベット – Beets Sherbet)
– Chervil (チャーベル – Chervil, a herbal Leaf)
– Lemon (レモン)
COURSE 7 – ONMONO (温物 – Hot Dish):
* Shiro Baigai Tonyu Stew (白梅貝豆乳シチュー – )
– Koyo Ninjin (紅葉人参 – Cut like Momiji)
– Icho Maruju (公孫樹丸十 – Satsuma Imo Cut like a Gingko Nut)
– Ginnan (銀杏 – Gingko Nut)
– Mushroom (マッシュルーム)
– Broccoli (ブロッコリ
– Organic Lemon (オーガニックレモン)
COURSE 8 – SHOKUJI (食事 – Rice Dish):
* Sake Oyako Gohan (鮭親子御飯 – Rice with Salmon and Salmon Roe)
– Mitsuba (三つ葉 – Japanese Wild Parsley)
– Rice from Minamiuonuma in Niigata Prefecture (南魚沼コシヒカリ)
* Kounomono (香の物 – Pickled Vegetables):
– Daikon, Nagaimo, Nozawana (大根, 長芋, 野沢菜 – Daikon Radish, Nagaimo Mountain Yam, Japanese Mustard Leaves)
* Akadashi (赤出汁 – Red Miso Soybean Paste Soup)
COURSE 9 – MIZUGASHI (水菓子 – Fruit-based Dessert):
* La France Lemon Compote (ラ・フランスレモンコンポート – European Pear & Lemon Compote)
* Gunma Meigetsu (ぐんま名月 – “Gunma Meigetsu” Apple. It’s slightly yellow-ish in color)
* Panna Cotta to Pione Sauce, Mint, パンナコッタとピオーネソース, ミント (Panna Cotta & Mint, Pione (Grape) Sauce)