Our first kaiseki dinner at Minamikan Ryokan (皆美館), a famed Japanese Onsen (Hot Springs) Ryokan Inn located in Matsue, Shimane, Japan (島根県松江.) The menu, as well as explanations of each offering by the server, were in Japanese, but I’ve tried my best to explain everything here. They are:
SHOKUZEN SHU (食前酒 – Apertif):
* Tottori Winery Marie (鳥取ワイナリー マリエ)
COURSE 1 & 2 – Sakizuke Nidai (先付け二題 – 2 Appetizers):
* Okinoshima Iwa Mozuku to Jidori Salad (隠岐の島岩もずくと地鶏サラダ – Salad containing Mozuku Brown Algae Seaweed from Oki Islands and Chicken)
* Suppon Chawanmushi Fukahire Ankake (すっぽん茶碗鱶鰭餡掛け – “Chawanmushi” Savory Egg Custard with Soft-shelled Turtle and covered in Ankake Sauce with Shark Fin)
COURSE 3
* Ika No Shiokara (烏賊の塩辛 – Salted and Spiced Squid)
COURSE 4 – Suimono (吸物 – Clear Soup):
* Matsutake Dobin Mushi, Hamo, Jidori, Ginnan, Sudachi (松茸土瓶蒸し, 鱧, 地鶏, 銀杏, 酢橘 – Seafood Broth Soup Served in a Dobin Tea Pot with Matsutake Mushrooms, Pike Conger, Chicken, Gingko Nuts & Sudachi Citrus Fruit)
COURSE 5 – Tsukuri (造り – Sashimi):
* Suzuki (鱸 – Sea Bass)
* Hiramasa (平政 – Yellowtail Amberjack)
* Isaki (伊佐木 – Chicken Grunt)
* Katsuo (鰹 – Bonito)
* Aji (鯵 – Japanese Horse Mackerel)
COURSE 6 – Rakumori (楽盛り – “Fun Dishes”):
* Nodoguro Yuan-yaki (のどぐろ柚庵焼き – Marinated and Grilled Blackthroat Seaperch aka. Rosy Seabass)
* Yaki Sekishu Anago Renkon Mushi (焼き石州穴子蓮根蒸し – Grilled and then Steamed Conger Eel from Sekishu with Lotus Roots. Note: “Sekishu” is now present-day Iwami in Shimane)
* Itouri to Kurage no Sanbaizu (糸瓜とくらげの三杯酢 – Spaghetti Squash and Jellyfish Squash seasoned with Vinegar, Soy Sauce and Mirin)
COURSE 7 – Shiizakana (強肴 – Large, hot dish):
* For her: Awabi Steak (鮑ステーキ – Abalone Steak)
* For him: Shimane Wagyu Sirloin Steak (しまね和牛サーロインステーキ – Wagyu Beef Sirloin Steak from Shimane)
COURSE 8 – Shokuji (食事 – Rice Dish):
* Matsutake Kamameshi (松茸釜めし – Rice with Matsutake Mushrooms cooked in an iron pot called a “Kama”)
* Osuimono (小吸物 – Miso Soup)
COURSE 9 – Kounomono (香の物 – Pickled vegetables):
* Mishina (三品 – 3 kinds of Tsukemono Pickled Vegetables)
COURSE 10 – Dessert (デザート):
* Yasugisan Nashi Mochi to Kiwi no Kuromitsu Kake (安来産梨餅とキーウィの黒蜜かけ – “Nashi Mochi” with Kiwi, covered with Black Sugar Syrup. Nashi Mochi is a Japanese dessert from Yasugi, an area in Shimane Prefecture)
* Tsubu An Rare Cheesecake (粒あんレアチーズケーキ – Rare Cheesecake with Azuki Sweet Red Bean Paste)
* Kisetsu no Kajitsu (季節の果実 – Seasonal Fruits)
– Orange Compote (オレンジコンポート)
– Pione (ピオーネ葡萄 – Pione Grape from Japan)
– Saijogaki (さいじょ柿 – Saijo Persimmon)
1 Comment
wow this meal looks amazing.