Ise, Mie (三重県伊勢市) – Auberge Yusura (オーベルジュ ユスラ) Dinner #1 2026 May 15
The first of two kaiseki dinners at Auberge Yusura (オーベルジュ ユスラ), a 5-room luxury boutique ryokan located in Futami-cho, Ise, Mie Prefecture (三重県伊勢市二見町). The menu and explanation of all servings were in Japanese, but I’ve tried my best to properly summarize everything in both languages. They are:
COURSE 1 – HASSUN (八寸 – Seasonal Assortment Platter):
* Awabi Yawaraka-ni, Kuruma Ebi, Kikurage, Awabi Kimo, Shoga, Horenso (鮑柔らか煮, 車海老, 木耳, 鮑肝, 生姜, 法連草 – Simmered Abalone, Japanese Tiger Prawn, Wood-ear mushrooms, Abalone liver, Grated ginger, Spinach)
* Mushi Momotori Kaki, Fuki, Shiratama Miso (蒸桃取牡蠣, 蕗, 白玉味噌 – Steamed Oysters, Butterbur, Shiratama Miso. Momotori Kaki is a premium brand of oyster cultivated on Momotori, an island off the coast of Toba, Mie Prefecture. Shiratama Miso is a type of tama-miso (kneaded miso paste) created by adding egg yolks, mirin and sugar to white miso, then heating and kneading the mixture until it develops a glossy sheen).
* Gomadofu (胡麻豆腐 – Sesame Tofu)
COURSE 2 – OWAN (御椀 – Soup Dish):
* Kuwana Hamaguri Shinjo (桑名蛤真丈 – Clear dashi soup with Common hard clam paste ball. The clams are from Kuwana, Mie Prefecture, and are nationally renowned)
– Hari Udo (針独活 – Hari Udo refers to the peeled skin of the Japanese Spikenard/Aralia Cordata – a wild mountain vegetable harvested in the Spring – which has been finely julienned and soaked in water).
– Hari Ninjin (針人参 – Needle-cut carrot)
– Snap Endo (スナップエンドウ – Snap Endo peas)
– Kinome (木の芽 – The young leaves of a Sansho pepper plant)
COURSE 3 – OTSUKURI (御造里 – Sashimi):
* Kii Nagashima Uni (紀伊長島雲丹 – Sea Urchin from Kii Nagashima in Wakayama Prefecture)
* Minami Ise-cho Ise Maguro (南伊勢町養殖伊勢鮪 – Farmed Tuna from Minami Ise-cho, Mie Prefecture)
* Aori Ika (あおり烏賊 – Bigfin Reef Squid)
* Hirame (鮃 – Japanese flounder)
* Toba Ama-san tori Ise Ebi (鳥羽海女さん取り伊勢海老 – Ise Spiny Lobster caught by Ama divers in Toba, Mie Prefecture)
COURSE 4 – SHIIZAKANA (強肴 – Large, Hot Dish):
* Haru Nagaimo Mushi (春長芋蒸し – Grated and Steamed Haru Nagaimo. Haru Nagaimo refers to Japanese Mountain Yams that, rather than being harvested in the autumn, are deliberately left buried in the soil to overwinter and are subsequently dug up in the spring (typically between March and April)).
– Sakura Hana Shiozuke (桜花塩漬け – Salt-flavored cherry blossom leaves)
– Udo (独活 – Japanese Spikenard/Aralia Cordata)
– Takenoko (筍 – Bamboo shoots)
– Shiitake (椎茸 – Shiitake mushrooms)
– Gin-an (銀餡 – Gin-an is a paste seasoned with light soy sauce and salt to avoid coloring, thickened with kudzu starch or potato starch, and poured over foods. It is called “gin” (silver) because of its light color).
COURSE 5 – AGEMONO (揚物 – Deep-fried Dish):
* Toshijima Ipponzuri Sawara Genmai-age (答志島一本釣り鰆玄米揚げ – Line-caught Japanese Spanish Mackerel from Toshijima, Mie Prefecture Genmai-age. Genmai-age is a dish in which the fluffy, tender, and delicate-flavored Japanese Spanish mackerel is coated in a crust of brown rice and deep-fried until crisp)
– Seri (芹 – Japanese water celery)
– Yama Udo (山独活 – Japanese Spikenard/Aralia Cordata)
– Shin Tamanegi Surunagashi (新玉葱すり流し – Grated newly-harvested onions)
– Kosho (胡椒 – Black pepper)
COURSE 6 – YAKIMONO (焼物 – Grilled Dish):
* Matsusaka Ushi Filet Shioyaki (松阪牛塩焼き – Salt-grilled Matsusaka Beef)
– Broccoli (ブロッコリー)
– Lettuce (レタス)
– Jagaimo (じゃが芋 – Potatoes)
– Chirisu (千里酢 – Seasoned vinegar)
– Tsubu Mustard (粒マスタード – Grain Mustard Sauce)
COURSE 7 – OSHOKUJI (御食事 – Rice Dish):
* Tai to Usui Endo no Kamameshi (鯛とうすい豆の釜めし – Steamed rice cooked with Japanese Sea Bream and Usui Endo green peas)
* Kounomono (香の物 – Pickled vegetables – Kobu to Hakusai)
* Toba Ama-san tori Ise Ebi Akadashi (鳥羽海女さん取り伊勢海老八丁味噌赤出汁 – Red Miso Soybean Paste soup with Ise Spiny Lobster caught by Ama divers in Toba, Mie Prefecture. The Miso is Hatcho Miso from Okazaki
COURSE 8 – KINOMONO (季の物 – Seasonal Dish):
* Jikasei Azuki Jelly (自家製小豆ゼリー – Homemade Azuki sweet red bean jelly)
– Ichigo soup (イチゴスープ – Strawberry soup)
– Raspberry powder (ラズベリパウダー)
– Almonds (アーモンド)