Wakura Onsen, Ishikawa (石川県和倉温泉) Kagaya Bettei Matsunomidori (加賀屋別邸 松乃碧) Kaiseki dinner

Wakura Onsen, Ishikawa (石川県和倉温泉) Kagaya Bettei Matsunomidori (加賀屋別邸 松乃碧) Kaiseki dinner

We enjoyed an elaborate kaiseki dinner at Kagaya Bettei Matsunomidori (加賀屋別邸 松乃碧), a luxury onsen (hot springs) ryokan located in Wakura Onsen town in Ishikawa Prefecture (石川県和倉温泉.) The menu, as well as all explanations by the server, was in Japanese, but I’ve done my best to try and summarize all offerings in both languages. They are:

SHOKUZENSU (食前酢 – Aperitif) – Matsunomidori Original (松乃碧オリジナル):
* Yuzu Hachimitsu-su (ノンアルコール) (柚子はちみつ酢 – Non-alocohol Yuzu Citrus and Honey drink)

COURSE 1 – SAKIZUKE (先付 – First Appetizer):
* Ishikawa brand Kano Yude Kani-su (石川ブランド加能湯で蟹酢 – Steamed Ishikawa-brand Kano Red Snow Crab with vinegar dip)

COURSE 2 – KOSUIMONO (小吸物 – Small Soup Bowl):
* Kani no Tororo Surinagashi (蟹のとろろすり流し – Soup with grated Nagaimo Mountain Yam and Red Snow Crab)
– Tofu (とうふ)
– Yuzu (柚子 – Yuzu Citrus)
– Seri (せり – Japanese Dropwort)

COURSE 3 – OTSUKURI (御作り – Sashimi):
* Aori Ika (煽烏賊 – Bigfin Reef Squid)
* Amaebi (甘海老 – Sweet Shrimp)
* Noto Buri (能登鰤 – Japanese Amberjack from Noto)

COURSE 4 – HASSUN (八寸 – Seasonal Assortment Platter):
* Noto Namako Chaburi, Noto Museume Daikon Oroshi (能登なまこ茶ぶり, のと娘大根おろし – Sea Cucumber Vinegared and mixed with Bancha Tea, “Noto Museume” Grated Daikon Radish – it becomes pink when lemon juice is applied to it)
* Kaga Renkon Hasumushi (加賀蓮根蒸し – Steamed Lotus Root Cake)
– Unagi (鰻 – Eel)
– Bekkoan (べっ甲餡 – Ankake Sauce)
* Su-Myoga (酢茗荷 – Vinegared Japanese Ginger)
* Hyuganatsu Kankitsu Mitsu-ni (日向夏柑橘蜜煮 – Hyuganatsu Citrus with boiled citrus honey)
* Cheese Tara Madarako-ae (チーズ鱈真子和え – Cheese mixed with Pacific Cod)
* Tori no Matsukaze (鶏松風 – Chicken Savory Cake)
* Kaburazushi to Buri (かぶら寿し – Japanese Turnip Sushi with Japanese Amberjack)
* Kuromame (黒豆 – Kuromame Sweet Black Soybeans)
* Kazunoko (数の子 – Salted and dried Herring Roe)
* Aosa no ishiru Dashimaki Tamago (青さのいしるだし巻き卵 – Aosa Nori Seawood-seasoned Japanese Rolled Omelette)

COURSE 5 – SENTAKU RYORI (選択料理 – Selected Dishes) – Tanaita-yaki (棚板焼き – Grilled on “wooden shelf board”):
* FOR HIM: Kuroge Wagyu (黒毛和牛 – Kuroge Wagyu Beef)
* FOR HER: Nodoguro (のど黒 – Blackthroat Seaperch aka. Rosy Seabass)

– Awa-fu (粟麩 – Wheat Gluten dyed in Yellow)
– Kennai-san Shiitake (県内産椎茸 – Shiitake Mushrooms from within the prefecture)
– Aoto (青唐 – Green Togarashi Pepper)

COURSE 6 – NIMONO (煮物 – Simmered Dish):
* Gensuke Daikon Furofuki (源助大根風呂吹き – Simmered Gensuke Daikon Radish)
– Yuzu Miso (柚子みそ – Miso soybean paste that’s been kneaded over low heat with grated Yuzu Citrus, sugar and sake)
– Kamoji Negi (かもじ葱 – Green Onions cut into long-thin pieces that resemble hair)
– Satoimo (里芋 – Japanese Taro)

COURSE 7 – SHOKUJI (食事 – Rice Dish):
* Kanihan (蟹飯 – Steamed Rice with Crab)

* Jinbaso to Kuronori Miso Jitate (神馬藻と黒海苔味噌仕立て – Miso Soybean Paste soup with Jinbaso Sargassum and Black Nori Seaweed)

* Hyotan Shibazuke (瓢箪しば漬け – Hyotan Squash pickled Kyoto style)
* Kyuri (胡瓜 – Pickled Cucumber)
* Hakusai (白菜 – Pickled Japanese Cabbage)

COURSE 8 – DESSERT (デザート):
* Yurine Mizu Yokan (百合根の水羊羹 – Chilled Red Bean and Lily Bulb Jelly)
– Kocha & Ichigo Aji Ofu Chocola (紅茶と苺お麩ショコラ – Japanese Black Tea and Wheat Gluten Chocolate / Strawberry and Wheat Gluten Chocolate)

* Kisetsu no Kudamono (季節の果物 – Seasonal Fruits):
– Ichigo (苺 – Strawberry)
– Ringo Compote (林檎コンポート)
– Yaki Mikan (焼きミカン – Fried Japanese Mandarin Orange)

* Amao Ichigo Ice Cream (あまおう苺アイスクリーム – Amao Strawberry Ice Cream. Amao Strawberries come from Fukuoka Prefecture)