Shuzenji, Izu, Japan (静岡県伊豆市修善寺) – Kaiseki dinner at Asaba Ryokan (あさば)
We enjoyed a sumptuous Kaiseki course at Asaba Ryokan (あさば), an iconic luxury ryokan with a 545 year history that’s located in Shuzenji (修善寺) in the Izu Peninsula of Shizuoka Prefecture, Japan. Meals are usually served in the guest room, but we came as a party of 6, so they arranged for us to dine in a private room with a view of the pond and Noh Stage. The explanation of each serving was in Japanese, but I’ve done my best to explain it in English (and Japanese) below:
COURSE 1:
* Soramame Surinagashi (空豆すり流し – Grated Broad Beans soup)
COURSE 2:
* Suruga-wan Awabi Iimushi (駿河湾鮑飯むし – Steamed Abalone over steamed Glutinous Rice)
– Awabi Kimo Sauce (鮑肝ソース – Abalone liver sauce)
COURSE 3:
* Suruga-wan Tachiuo Kawaseri Wan (駿河湾太刀魚川芹椀 – Clear soup with Cutlass Fish from Suruga Bay and Japanese Dropwort)
– Kinome (木の芽 – Young Leaves of a Sansho Plant)
COURSE 4 – Jizakana Ika Tsukuri (地魚いか造り – Sashimi of local fish & Squid):
* Aori Ika (煽烏賊 – Bigfin Reef Squid)
* Tai (鯛 – Red Sea Bream)
– Sudachi (酢橘 – Sudachi Citrus)
– Wasabi (山葵)
COURSE 5:
* Hokkaido Kuroge Wagyu Udo Maki (北海道黒毛和牛独活巻き – Japanese Spikenard/Aralia Cordata wrapped in Hokkaido Kuroge Wagyu Beef)
– Hanaho (花穂 – Shiso Flowers)
COURSE 6:
* Akagai to Nanohana Sunomono (赤貝と菜の花酢の物 – Vinegared Ark Shell and Rapeseed Plant flower)
COURSE 7:
* Anago Kuromai Sushi (穴子黒米すし – Conger Eel Sushi with Black Rice)
– Kinome (木の芽 – Young Leaves of a Sansho Plant)
COURSE 8:
* Ise Ebi Karaage (伊勢海老からあげ – Deep-fried Ise Spiny Lobster)
– Ise Ebi Miso no Soup (伊勢海老味噌のスープ – Soup made from the Ise Spiny Lobster’s head)
COURSE 9:
* Hamaguri to Fukinoto Gohan (蛤と蕗の薹ごはん – Rice with Common Hard Clams & Butterbur Flower Shoots)
– Santona (山東菜 – Chinese Cabbage from Shandong Province)
* Akadashi to Aosa (赤出汁と青さ – Miso Soup with Aosa Nori Seaweed)
* Kounomono (香の物 – Pickled vegetables)
– Kabu (蕪 – Japanese Turnip)
– Kabu no Happa (蕪の葉っぱ – Japanese Turnip Leaves)
– Yuzu (柚子 – Yuzu Citrus)
COURSE 10 – Kanmi (甘味 – Dessert):
* Kuzukiri & Kuromitsu (葛切りと黒蜜 – Kuzukiri with Japanese black sugar syrup. Kuzukiri is a transparent noodle made from water and kudzu / Japanese Arrowroot powder)
* Crown Melon (クラウンメロン)
* Blancmange (ブラマンジェ – Blancmange is a sweet French dessert that’s sort of like Panna Cotta – a category of eggless custard desserts)
COURSE 11 – Kanmi (甘味 – Dessert #2):
* Sakura Ice Cream (桜アイスクリーム – Cherry Blossom Ice Cream. The Sakura Ice Cream is made using Sakura petals as well as Sakura Liqueur)