Minamiuonuma, Niigata (新潟県南魚沼市) – Dinner at Satoyama Jujo’s (里山十帖) Sanaburi (早苗饗) 2024 Nov. 28
We dined at Organic & Creation “Sanaburi” (早苗饗), the restaurant of Satoyama Jujo (里山十帖), a luxury ryokan in Minamiuonuma, Niigata Prefecture (新潟県南魚沼市.)
Sanaburi serves a “natural Japanese” meal with mainly (but not only) local vegetables and is different from traditional Kaiseki offerings. The restaurant was awarded one star in the “Michelin Guide Niigata 2020 Special Edition”. Keiko Kuwakino (桑木野 恵子), the head chef, was awarded as the world’s Best Lady Vegetable Chef at the We’re Smart Awards in Brussels. We’re Smart is a culinary organization, a leader in the culinary world of fruit and vegetables.
Shabu Shabu (追加料理「雪室熟成 A5にいがた和牛しゃぶしゃぶ」), Niigata Wagyu File Steak (にいがた和牛ヒレステーキ) or Wagyu Roast Beef (追加料理「雪室熟成 A5にいがた和牛ローストビーフ」) are available for ￥5,500 extra. The explanation of each serving was in Japanese, but I’ve tried my best to summarize everything here in both languages. They are:
COURSE 1:
* Ishizaka Maitake dashi soup (石坂まいたけ出汁スープ – Soup made from Ishizaka Maitake mushroom broth)
– Ishizaka Maitake (石坂まいたけ – Ishizaka Maitake mushrooms)
– Munoyaku Renkon (無農薬蓮根 – Organic Lotus Roots)
COURSE 2:
* Sado Hongatsuo (佐渡本鰹 – Lightly charcoal-grilled Bonito from Sado Island in Niigata)
– Murasaki Daikon Oroshi (紫大根 – Grated Purple Daikon Radish)
– Kagura Nanban (神楽南蛮 – Kagura Nanban Green Chili Pepper from Niigata)
COURSE 3:
* Kotake Risotto (香茸リゾット – Kotake Mushroom Risotto)
– Hakusai Izushi (白菜飯寿司 – Izushi is a dish made by soaking vegetables (and fish) in rice malt and fermenting them with lactic acid. The one here is rice with Japanese Cabbage)
COURSE 4:
* Tennen Nameko to Kuritake Shiro Miso Soup (天然なめこと栗茸の白味噌スープ – White Miso Soybean Paste soup with wild Nameko mushrooms and Brick Cap (aka. Chestnut Mushroom))
Satoimo, Ginnan, Mitsuba (里芋, 銀杏, 三つ葉 – Japanese Taro, Gingko Nut, Japanese Wild Parsley)
COURSE 5:
* Satsuma Imo, Renkon to Tenkeiko Shiitake no Goma-ae (薩摩芋, 蓮根と天恵姑の胡麻和え – Japanese Sweet Potato, Lotus Roots & Tenkeiko Mushrooms dressed with sesame sauce)
– Kanso Sansho Happa (乾燥山椒葉っぱ – Dried Sansho Pepper leaves)
* Tennen Hiratake, Sado Awabi, Negi (天然ヒラタケ, 佐渡鮑と葱 – Wild Oyster mushrooms, Abalone from Sado Island in Niigata, and Long Onions)
* Gyu Hone Dashi Nikogori, Maitake, Shiitake, Mukitake, Hiratake (牛骨出汁煮凝り, 舞茸, 椎茸, むきたけ, ヒラタケ) – Maitake Mushrooms, Shiitake Mushrooms, Olive Oysterling Mushrooms and Oyster Mushrooms in a jellied broth made from beef bones)
COURSE 6:
* Sado Sawara Sumibi-yaki (佐渡鰆炭火焼き – Charcoal-grilled Japanese Spanish Mackerel from Sado Island in Niigata)
– Hakusai (白菜 – Japanese Cabbage)
– Kai no dashi no awa (貝出汁の泡 – Clam dashi foam)
– Jikasei Sansho Oil (自家製山椒オイル – Homemade Sansho Pepper Oil)
COURSE 7:
FOR HIM:
* Myoko-shi no Tankaku Gyu (妙高市の短角牛 – Japanese Shorthorn cattle beef from Myoko, Niigata)
– Cauliflower (カリフラワー)
– Nanohana (菜の花 – Young Ferns of a Rapeseed Plant)
FOR HER:
* Magamo (真鴨 – Mallard (aka. Wild Duck)
– Cauliflower (カリフラワー)
– Nanohana (菜の花 – Young Ferns of a Rapeseed Plant)
COURSE 8:
* Myoko-shi no Tankaku Gyu Shabu Shabu (妙高市の短角牛しゃぶしゃぶ – Shabu Shabu hot pot of Japanese Shorthorn cattle beef from Myoko, Niigata)
– Tenkeiko (天恵姑 – Tenkeiko Shiitake)
– Negi (葱 – Long Onions)
COURSE 9:
* Suzuki Kiyoshi Minamiuonuma Kabansawa-san Koshihikari (鈴木清さん作南魚沼樺野沢産コシヒカリ – Koshihikari Rice grown by Kiyoshi Suzuki in Kabansawa, Minamiuonuma, Niigata)
* Kabocha Abura-age Misoshiru (南瓜油揚げ味噌汁 – Red Miso Soybean Paste Soup with Kabocha Japanese Squash and Deep-fried Tofu)
* Kounomono (香の物 – Pickled Vegetables):
– Kiku-imo Misozuke (菊芋味噌漬け – Miso Soybean Paste-pickled Chrysanthemum Potato / Jerusalem Artichoke)
– Kabu (蕪 – Japanese Turnip)
– Hakusai (白菜 – Japanese Cabbage)
COURSE 10: DESSERT #1
* Momo Ice Cream (桃アイスクリーム – Peach Ice Cream)
* Momo no Jule (桃のジュレ – Peach Jelly)
* Ichijiku to amai syrup (無花果と甘いシロップ – Fig with sweet syrup)
COURSE 11: DESSERT #2
* Nashi (梨 – Pear)
* Merengue Cookie (メレンゲのクッキー)