Atami, Fukushima (福島県熱海町) – Kaiseki dinner at Auberge Suzukane (オーベルジュ鈴鐘) 2025 May 19
We were served a wonderful kaiseki dinner during our stay at Auberge Suzukane (オーベルジュ鈴鐘), a 7-room luxury onsen ryokan located in Atami, Koriyama, Fukushima Prefecture, Japan (福島県郡山市熱海町熱海.) The menu, as well as the explanation of each course, were in Japanese, but I’ve tried my best to summarize in both languages below:
SHOKUZENSHU (食前酒 – Apertif)
* Aizu Snowdrop (合津スノードロップ – Aizu Snowdrop is a drink made from sake and yogurt liqueur from 100% raw milk from Aizu in Fukushima Prefecture)
COURSE 1 – SAKIZUKE (先付 – Appetizers):
* Shin Tamanegi no Mousse, Caviar-soe (新玉葱のムース, キャビア添え – “New” (fresh seasonal) Onion Mousse with Caviar)
– Murasaki Aspara (紫アスパラ – Purple Asparagus)
– Olive Oil (オリーブオイル)
– Lemon (レモン)
– Parsley (パセリ)
COURSE 2 – ZENSAI (前菜 – Appetizers #2):
* Wasabi Tamari-zuke (蕨たまり漬け – Pickled Wasabi)
* Kuruma-ebi Cream Cheese Ikomi (車海老クリームチーズ射込み – Japanese Tiger Prawns with Cream Cheese)
* Takenoko Sansho-ni (筍山椒煮 – Bamboo shoots simmered with Sansho peppers)
* Tofu Fuki-miso Dengaku (豆腐蕗味噌田楽 – Tofu with Red Soybean Paste mixed with Butterbur)
* Ayame Chakin (菖蒲茶巾 – A confection shaped like an Iris flower)
* Chocho Nagaimo (蝶々長芋 – Nagaimo Japanese Mountain Yam cut to look like a butterfly)
COURSE 3 – WAN (椀 – Soup Dish):
* Shirauo Kimi-age (白魚黄味揚げ – Ice Fish)
– Bainiku (梅肉 – Umeboshi Pickled Plum)
– Jiku Mitsuba (軸三ツ葉 – Wild Japanese Parsley with a white and soft steam. It becomes white by growing it in a way that blocks light.)
– Ayame-fu (菖蒲麩 – Wheat Gluten shaped like an Iris flower)
COURSE 4 – BONUS (ボーナス – Bonus Dish):
* Miyagi Nama Kaki (宮城生牡蠣 – Raw Oysters from Miyagi prefecture)
COURSE 5 – TSUKURI (造り – Sashimi Dish):
* Otoro Maguro (大トロ鮪 – Fatty Tuna)
– Myoga (茗荷 – Japanese Ginger)
* Nama Uni (生雲丹 – Sea Urchin)
* Kou Ika (甲烏賊 – Golden Cuttlefish)
* Kinmedai Yakishimo (金目鯛焼霜 – Splendid Alfonso yakishimo. Yakishimo is a cooking method in which the surface of fish or meat is lightly grilled and then cooled in cold water. It is mainly used when cooking fish with skin, and has the effect of removing slime, odor, and fat from the surface and improving the flavor.)
– Kale (ケール)
– Rat-tail Radish (ラットテールラディッシュ)
– Tosa Shoyu (土佐醤油 – Soy Sauce from Tosa (now Kochi Prefecture))
– Katsuo Shio (鰹塩 – Dried bonito mixed with salt and sesame)
– Eschalet (エシャレット – Shallot)
COURSE 6 – YAKIMONO (焼物 – Grilled Dish):
* Hotate Bourguignon Parsley Butter-yaki (帆立ブルギニョンパセリバター焼き – Grilled Scallops with Bourguignon Parsley Butter)
* Koriyama-san Matsuura Noen Gokubuto Aspara-yaki (郡山産松浦農園 極太アスパラ焼き – Grilled Asparagus from Matsuura Noen (Farm) in Koriyama, Fukushima)
– Puchi Puyo Tomato (ぷちぷよとまと – Cherry Tomato)
– Eringi (エリンギ – Eringi Mushrooms)
– Pan (バゲットパン – Baguette Bread)
– Udo Umezuke (独活梅漬け – Japanese Spikenard/Aralia Cordata pickled with Umeboshi pickled plums)
COURSE 7 – DAINOMONO (台の物 – Large, Hot Dish):
FOR HIM:
* Fukuhakka Shabu Shabu (福粕花しゃぶしゃぶ – Fukuhakka beef Shabu Shabu. Fukuhakka is Wagyu beef from Fukushima that is fed a diet that includes Sake Kasu (Sake Lees))
– Jikasei Ponzu (自家製ポン酢 – Homemade Ponzu sauce)
– Gomadare (胡麻ダレ – Sesame Sauce)
FOR HER:
* Akita Ken-san Hirame to Hokkaido Ken-san Akaebi Shabu Shabu (秋田県産平目と北海道県産赤海老しゃぶしゃぶ – Flounder/Sole/Flat Fish from Akita Prefecture and Whiskered Velvet Shrimp Shabu Shabu)
– Jikasei Ponzu (自家製ポン酢 – Homemade Ponzu sauce)
COURSE 8 – SHIIZAKANA (強肴 – Large, Hot Dish #2):
* Yude Hokkaido Zuwai-gani (茹でズワイ蟹 – Steamed Red Snow Crab from Hokkaido)
– Kani-su (蟹酢 – Vinegar dipping sauce for crab)
– Lemon (レモン)
COURSE 9 – SUNOMONO (酢の物 – Vinegared Dish):
* Awabi no Carpaccio Shitate (鮑のカルパッチョ仕立て – Abalone Carpaccio)
– Ninjin Sauce to Wasabi Oil (人参ソースと山葵オイル – Carrot Sauce and Wasabi Oil)
COURSE 10 – SHOKUJI (食事 – Rice Dish):
* Tako meshi (蛸飯 – Steamed Rice with Octopus)
* Akadashi (赤出汁 – Miso fermented red soybean paste soup)
* Kounomono (香の物 – Pickled vegetables)
COURSE 11 – KANMI (甘未 – Dessert):
* Mascarpone to Ichigo Mousse (マスカルポーネと苺ムース – Mascarpone Cheese & Strawberry Mousse)
* Asola Berry Yotsuboshi Ichigo (あそらベリーよつぼし苺 – Yotsuboshi brand Strawberries from Asloa Berry Noen (Farm) in Koriyama, Fukushima)
* Vanilla Ice Cream (バニラアイス)
* Ousu (お薄 – Green Tea)
* Orange (オレンジ)