Omihachiman, Shiga (滋賀県近江八幡市) – Hatago Wakatsu (旅籠 八…) Dinner
We had a Japanese kaiseki meal for dinner at Hatako Wakasu (旅籠 八…) a ryokan renovated from a sukiya-style building constructed in the late Edo period. This secluded retreat offers exclusive use of the main building and annex, limited to 2 groups per day. The meal was served at “Nihon Ryori Tamaru” (日本料理溜ル), a restaurant converted from a storehouse, where Omi kaiseki cuisine featured local ingredients from the Saba Kaido (鯖街道 – Mackerel Road) and Omi (former province name of the current Shiga Prefecture.)
There was no menu, and explanations of each serving was in Japanese, but I’ve tried my best to summarize everything here in both languages. They are:
COURSE 1:
* Shiga-ken Nagahama Munoyaku Koshihikari (滋賀県長浜市無農薬コシヒカリご飯 – Steamed organic Koshihikari rice from Shiga Prefecture’s Nagahama region)
COURSE 2:
* Satoimo Sumiyaki (里芋炭焼き – Charcoal-grilled Japanese Taro)
COURSE 3:
* Amadai Chawanmushi, Kinome, Wasabi (甘鯛茶碗蒸し、木の芽、山葵 – Savory egg custard with Horsehead fish (aka. Tilefish), the Young Leaves of a Sansho pepper plant and Wasabi)
COURSE 4 – HASSUN (八寸 – Seasonal Assortment Platter):
* Biwa Masu (琵琶鱒 – Trout from Lake Biwa (inside the Sudachi citrus))
* Issun Mame (Soramame) (一寸豆(空豆) – Small Broad Beans)
* Mini tomato no shiro wine-ni (ミニトマトの白ワイン煮 – Mini tomatoes simmered in white wine)
* Kujo Negi to Ito Konnyaku (九条ネギと糸こんにゃく – Long green onions from Kyoto and Noodles made from Konjac Yam)
* Yomogi Tofu (蓬豆腐 – Japanese Mugwort tofu)
* Kinoko to Shungiku Shira-ae (茸と春菊白和え – Mushrooms and Crown Crysanthemum leaves with White Sauce made of mashed Tofu)
* Jikasei Karasumi (自家製唐 – Dried mullet roe)
* Taranome Tempura (たらの芽天ぷら – Japanese Angelica Tree Sprout Tempura)
* Tenaga Ebi from Biwako (琵琶湖テナガエビ – Tenaga Ebi freshwater prawn from Lake Biwa)
COURSE 5:
* Kamo roast tataki (鴨ロースタタキ – Lightly-seared duck loin)
* Kamo kimo kunsei (鴨肝燻製 – Smoked duck liver)
* Kamo shinzo kunsei (鴨心臓燻製 – Smoked duck heart)
* Kamo sunagimo kunsei (鴨砂肝燻製 – Smoked duck gizzard)
– Wasabi, Shio, Sansho, Negi (山葵、塩、山椒、葱 – Wasabi, Salt, Sansho pepper, Green onions)
COURSE 6:
* Hamaguri Sumibi-yaki (蛤炭火焼き – Charcoal-grilled Common Hard Clam)
COURSE 7:
* Omi Gyu Rump Warayaki (近江牛ランプ藁焼き – Straw-grilled Omi beef rump)
* Shika Niku Warayaki (鹿肉藁焼き – Straw-grilled Deer meat)
– Nankin (Kabocha) (南京(南瓜) – Kabocha Japanese Squash)
– Renkon (蓮根 – Lotus roots)
– Cresson (クレソン – Watercress)
– Shio (塩 – Salt)
COURSE 8:
* Omi Gyu Sirloin Dashi Shabu (近江牛サーロイン出汁しゃぶ – Dashi hot pot with Omi beef sirloin)
* Sawara Dashi Shabu (鰆出汁しゃぶ – Dashi hot pot with Japanese Spanish Mackerel)
– Mizuna, Shungiku, Nanohana (水菜、春菊、菜の花 – Japanese mustard spinach, Chrysanthemum leaves, Young ferns of a rapeseed plant)
COURSE 9:
* Usuimame to Shirasu Gohan (碓井豌豆と白須御飯 – Steamed rice with Usuimame peas and Japanese Whitebait)
COURSE 10:
* Omi Gyu Ichibo Misozuke (近江牛イチボ味噌漬け – Miso soybean paste-marinated Omi beef rump cap (top sirloin cap) )
* Kamo Misozuke (鴨味噌漬け – Miso soybean paste-marinated duck)
– Seri (芹 – Japanese water celery)
– Fuki no Tosa-ni (蕗土佐煮 – Simmered Butterbur)
– Wasabi (山葵)
COURSE 11 – KOUNOMONO (香の物 – Pickled Vegetables)
* Kyuri Nukazuke (胡瓜糠漬け – Cucumbers)
* Hakusai (白菜 – Chinese cabbage)
* Mibuna (壬生菜 – Mibuna Mustard Greens)
* Konbu (昆布 – Konbu sea kelp)
COURSE 12:
* MISOSHIRU (味噌する – Miso Soybean Paste Soup)
COURSE 13:
* Jimoto Ichigo “Miyoshizuku” (地元苺”みおしずく” – Local “Miyoshizuku” Strawberry from Shiga Prefecture)