Tsumagoi, Gunma (群馬県嬬恋村) – Japanese dinner at Hanaichi ryokan (花いち) 2024 Nov. 26
We were served a Kaiseki dinner in a private room at Okutsumagoi Onsen Hoshikawa Ryokan Hanaichi (奥嬬恋温泉 ふる里の宿 干川旅館 花いち), a 7-room luxury Onsen (hot springs) ryokan located in Tsumagoi, Gunma (群馬県嬬恋村.) The menu, as well as explanation of each serving, was in Japanese, but I’ve tried my best to summarize everything in both languages here. They are:
COURSE 1 – SAKIZUKE (先付 – Appetizers):
* Cheese Tofu (チーズ豆腐)
COURSE 2 – ZENSAI (前菜 – Appetizers #2):
* Kisetsu no Moriawase (季節の盛り合わせ – Seasonal platter):
– Chawanmushi; Aonori & Fukahire-an (茶碗蒸し; 青海苔とフカヒレ餡 – Chawanmushi savory egg custard with Green Seaweed and Shark Fin “an”)
– Kobako-gani (香箱ガニ – Female Snow Crab)
– Unagi no Oshi Sushi (鰻の押し寿司 – Pressed Eel Sushi)
– Shinshu Salmon Fry (信州サーモンフライ – Deep-fried Shinshu Trout)
– Kabocha-fu (南瓜麩 – Fried Wheat Gluten with Kabocha Japanese Squash)
– Tokobushi to Kurakake Mame (トコブシと鞍掛豆 – Tokobushi Abalone, Kurakake Mame: a flat green and black soybean native to Japan)
COURSE 3 – WANMONO (椀物 – Soup):
* Daikon Manju Shiro Miso Shitate (大根饅頭白みそ仕立て – White Miso Soybean Paste soup with Daikon Radish Manju)
– Karasumi (唐墨 – Mullet Roe)
– Ninjin (人参 – Carrot)
– Yuzu no Kawa (柚子のかわ – Yuzu Citrus skin)
– Fuki (蕗 – Butterbur)
COURSE 4 – OTSUKURI (御造り – Sashimi):
* Hon Maguro (本鮪 – Bluefin Tuna)
* Amaebi (甘えび – Sweet Shrimp)
* Yukimasu (雪鱒 – Yukimasu Snow Trout)
COURSE 5 – YAKIMONO (焼物 – Grilled Dish):
* Iwana no Shioyaki (岩魚の塩焼き – Salt-grilled White-spotted Char)
COURSE 6 – KUCHI NAOSHI (口直し – Palate Cleanser)
* Grapefruit Jelly (グレープフルーツゼリー)
COURSE 6 – AGEMONO (揚げ物 – Fried Dish):
Tamanegi Harumaki (玉葱春巻き – White Onion Spring Roll)
COURSE 7 – YOZARA (洋皿 – Western Dish):
FOR HIM:
* Joshu Gyu Filet Steak, Aka Wine Sauce (上州牛フィレステーキ, 赤ワインソース – Joshu Beef Filet Steak with Red Wine sauce. Joshu was the former name of a province of what is currently Gunma Prefecture.)
– Pink Pepper (ピンクペッパー)
– Renkon (蓮根 – Lotus Root)
– Asparagus (アスパラガス)
– Jagaimo (じゃが芋 – Potato)
– Shiitake (椎茸 – Shiitake Mushrooms)
– Kabu (蕪 – Japanese Turnip)
FOR HER:
* Awabi Steak, Awabi Kimo Sauce (鮑ステーキ, 鮑肝ソース – Abalone Steak with Abalone Liver Sauce)
– Renkon (蓮根 – Lotus Root)
– Asparagus (アスパラガス)
– Jagaimo (じゃが芋 – Potato)
– Shiitake (椎茸 – Shiitake Mushrooms)
– Kabu (蕪 – Japanese Turnip)
COURSE 8 – GOHAN (御飯 – Rice Dish):
* Maitake to Shoga Gohan (舞茸と生姜ご飯 – Steamed rice with Maitake Mushrooms and Ginger)
* Akadashi (赤出汁 – Red Miso Soybean Paste Soup)
* Kounomono (香の物 – Pickled vegetables)
COURSE 9 – DESSERT (デザート):
* Ichigo to Pistachio no Parfait (苺とピスタチオのパフェ – Pistachio and Strawberry Parfait)
– Cassis Sherbet (カシスシャーベット – Cassis (aka. Blackcurrant) Sherbet)
– Darjeeling Tea Jelly (ダージリンティーゼリ)
– Shine Muscat (シャインマスカット – Shine Muscat Grape)