This was our second dinner at Migiwatei Ochi Kochi (汀邸 遠音近音), a luxury ryokan in the Tomonoura area of Fukuyama, Hiroshima Prefecture, Japan (広島県福山市鞆町鞆.) While it was nice, it paled in comparison to the amazing dinner on our first night. The menu, as well as explanation of each course, was all in Japanese, but I’ve done my best to try and explain everything in both English and Japanese here. They are:
COURSE 1 – Zensai (前菜 – Appetizers):
* Renkon Manju (蓮根饅頭 – Wheat Gluten “Manju” mixed with Lotus Roots)
– Tai Sakamushi (鯛酒蒸し – Red Sea Bream steamed in Sake)
– Kogomi (こごみ – Ostrich Fern)
– Renkon Ankake (蓮根庵 – Renkon Ankake Sauce)
* Namako-su (海鼠酢 – Vinegared Sea Cucumber)
* Haru Kyabetsu to Smoked Salmon (春キャベツとスモークサーモン – Spring Cabbage and Smoked Salmon)
– Yaki Shimeji (焼き占地 – Grilled Shimeji Mushrooms)
– Ikura (いくら – Salmon Roe)
– Sumiso-gake (酢味噌掛け – Vinegared Miso Red Bean Paste sauce)
* Iwashi Kanro-ni Goma-ae (鰯甘露煮胡麻和え – Sardines simmered in a mix of soy sauce, mirin or mizuame syrup)
– Kunsei Yuba (燻製湯葉 – Smoked Yuba Tofu Skin)
* Kaki Oil-zuke (牡蠣オイル漬け – Oyster with Oil Sauce)
– Nanohana Tofu (菜の花豆腐 – Young Fern of a Rapeseed Plant kneaded in Tofu)
– Hanabira Ninjin (花弁人参 – Carrot cut in the shape of a flower)
– Shoga-zu Jule-kake (生姜酢ジュレ掛け – Vinegared Ginger Jelly)
COURSE 2 – Otsukuri (御作り – Sashimi):
* Kawahagi & Kawahagi Kimo Sugata Mori (皮剥と皮剥肝姿盛り – Thread-sail Filefish with raw liver)
* Sazae (栄螺 – Horned Turban / Turban Shell)
* Tai Konbu-jime Uni-ae (鯛昆布〆雲丹和え)
* Shima-aji (縞鰺 – Striped Jack)
* Chutoro (中トロ – Medium-fatty Tuna)
COURSE 3 – Nimono (煮物 – Simmered Dish):
* Hon Mebaru Nitsuke (本目春煮つけ – Simmered Japanese Sea Perch)
– Gobo (牛蒡 – Burdock Root)
– Renkon (蓮根 – Lotus Root)
– Shiraga Negi (白髪葱 – Thin, long Green Onion Strips)
– Aomi (青味 – Green Vegetables)
COURSE 4 – Yakimono (焼き物 – Grilled Dish):
* Setouchi Awabi Butter-yaki (瀬戸内鮑バター焼き – Abalone Grilled with Butter. Abalone is from the Seto Inland Sea)
– Kimo Sauce (肝ソース – Liver Sauce)
– Shiki Horenso (敷き法連草 – Spinach)
– Young Corn (ヤングコーン)
– Aspara (アスパラ – Asparagus)
– Lemon (檸檬)
COURSE 5 (FOR HIM):
Niku Ryori (肉料理 – Meat Dish):
* Hiroshima Motonari Gyu Ishiyaki (広島元就牛石焼き)
– Takenoko (竹の子 – Bamboo Shoots)
– Udo (独活 – Aralia Cordata)
– Renkon (蓮根 – Lotus Root)
– Aspara (アスパラ – Asparagus)
– Sansho Sauce (山椒ソース – Sansho Japanese Pepper Sauce)
– Lemon (檸檬)
– Balsamico Sauce (バルサミコソース – Balsamic Sauce)
– Sakura-shio (桜塩 – Sakura Salt)
COURSE 5 (FOR HER):
Mushimono (蒸し物 – Steamed Dish):
* Watari-gani Seiro-mushi (渡り蟹勢井 – Steamed Blue Swimmer Crab)
COURSE 6 – Abura-mono (油物 – Fried Dish):
* Okoze Karaage (虎魚唐揚げ – Deep-fried Stonefish)
– Taranome (タラの芽 – Japanese Angelica Tree Sprouts)
– Age Nankin (揚げ南京 – Fried Wheat Gluten)
– Kabocha (南瓜 – Kabocha Japanese Squash)
– Kuzukiri (葛切り – Fried Kuzukiri. Kuzukiri is a transparent noodle made from water and kudzu powder)
– Oroshi Ponzu (卸しポン酢 – Ponzu citrus sauce with grated Daikon Radish)
– Lemon (檸檬)
COURSE 7 – Oshokuji (御食事 – Rice Dish):
* Tai Chazuke (鯛茶漬け)
* Kounomono (香の物 – Pickled Vegetables)
COURSE 8 – Mizugashi (水菓子 – Dessert):
* Ringo Ice (林檎アイス – Apple Ice Cream)
– Rosé Wine Jelly-kake (ロゼワインゼリー掛け – Rosé Wine Jelly)
– Tama Arare (玉霰 – Arare shaped like a ball. Arare is a small Japanese confectionary made by crushing rice cakes and fryinig or roasting them.)
* Sakura Mineoka Tofu (桜峰岡豆腐 – Sakura-flavored Tofu using milk from Mineoka farm in Chiba)
– Ogura-an (小倉餡 – Sweet Red Bean Paste)
– Ichigo (苺 – Strawberries)
AloJapan.com