Mikuni, Fukui (福井県三国町) - Dinner at Bouyourou (望洋楼) ryokan скачать в хорошем качестве

Mikuni, Fukui (福井県三国町) - Dinner at Bouyourou (望洋楼) ryokan

We had dinner in a "Koshitsu" (private room) during our stay at Bouyourou (望洋楼), a luxury boutique ryokan that serves an incredible Kaiseki course. The menu, as well as explanation of each offering, was all in Japanese, but I've tried my best to summarize each course in both languages. They are: COURSE 1 - SAKIZUKE (先付 - Appetizer): Beni Zuwai-gani to Caviar (紅ずわい蟹とキャビア - Red Snow Crab with Caviar) COURSE 2 - HASSUN (八寸 - Second course / Seasonal platter): Shun no Sakezakana (旬の酒肴 - Seasonal Dishes to accompany Sake) Hokkaido Kita Murasaki Uni (北海道 北紫雲丹 - Kitamurasaki Sea Urchin from Hokkaido) Sugamo (菅藻 - Sugamo is an aquatic plant (Phyllospadix scouleri) of the family Potamogetonaceae that occurs along the north Pacific coasts) Mochiebi to Issun Mame (もちえびと一寸豆 - Mochiebi Sweet Shrimp from Fukui with Boiled Soramame / Small Broad Bean) Echizen Mozuku to Echizen Baigai (越前もずく酢と越前バイ貝 - Vinegared Mozuku Brown Algae Seaweed with White Japanese Ivory Shell / Babylon Shell. Both are from Echizen, the former name of what is now Fukui Prefecture) COURSE 3 - WAN (椀 - Clear Soup): Wakasa Guji (Amadai) Sawani Shitate (若狭ぐじ(甘鯛) 沢煮仕立て - Konbu Sea Kelp and Bonito broth-based Clear Soup with Simmered Tilefish caught in Wakasa Bay) Yuzu (柚子 - Yuzu Citrus) Myoga (茗荷 - Myoga Japanese Ginger) Aspara (アスパラ - Asparagus) Ninjin (人参 - Carrots) Age Negi (揚げ葱 - Grilled Green Onions) COURSE 4 - OTSUKURI (お造り - Sashimi): Gentatsu / Echizen Yori (玄達・越前より - Fukui seafood) Awabi (鮑 - Abalone) Hon Maguro (本鮪 - Bluefin Tuna) Boiled to Nama Mosa Ebi (ボイルと生のモサエビ - Boiled and raw Mosa Ebi Black Shrimp) Kiji Hata (雉羽太(あこう) - Hong Kong Grouper) Kochi (鯒 - Bartail Flathead) Hobo Kobujime (魴鮄昆布〆 - Konbu Sea Kelp-cured Spiny Red Gurnard) Aburi Ishidai (炙り石鯛 - Lightly-seared Striped Beakfish) COURSE 5 - MUSHIMONO (蒸物 - Steamed Dish): Iwagaki Shiomushi (岩牡蠣 汐蒸 - Giant Iwagaki Oysters steamed with salt) COURSE 6 - YAKIMONO (焼物 - Grilled Dish): Nodoguro Tsukeyaki (のど黒 漬焼き - Blackthroat Seaperch aka. Rosy Seabass soaked in Soy Sauce and then baked) Amanaga Shishito (甘長獅子唐辛子 - Amanaga Shishito Pepper) Sweet Corn (スイートコーン) COURSE 7 - NABE (鍋 - Hot Pot): Kani Shabu (紅ずわい蟹しゃぶ - Red Snow Crab Shabu Shabu) COURSE 8 - HASHI YASUME (箸休 - "Rest the Chopstick" / Palatte Cleanser): Echizen Karami Teuchi Soba (越前辛味手打ち蕎麦 - Hand-made Buckwheat Soba Noodles in a cold and spicy broth that includes the juice of grated daikon radish) Shiraga Negi (白髪葱 - Thin, long Green Onion Strips) COURSE 9 - SHOKUJI (食事 - Rice Dish): Kitagata-ko Tennen Unagi Kabayaki Kamadaki Gohan (北潟湖産天然鰻蒲焼 釜炊き御飯 - Rice with wild-caught (not farmed) Eel that's been dipped in soy sauce and broiled. The Eel is from Lake Kitagata in Fukui) Akadashi (赤出汁 - Red Miso Bean Paste Soup) COURSE 10 - MIZUGASHI (水菓子 - Dessert): Lemon Jelly (檸檬ゼリー - Lemon Jelly) Pierre Herme Macaron (ピエール・エルメ マカロン)