Takeo Onsen, Saga (佐賀県武雄温泉) – Kaiseki dinner at Onyado Chikurintei (御宿 竹林亭) 2024 Dec. 22
We had a Japanese kaiseki dinner served in our VIP Room “Shuho” (貴賓室 秀峰), the top room with 250m² of space, at Onyado Chikurintei (御宿 竹林亭), a luxury Onsen ryokan located in Takeo Onsen, Saga, Japan (佐賀県武雄温泉.)
The Emperor and Empress (Akihito and Michiko) stayed in this room in 1992, and was used as a dining room for the Crown Prince and Princess (Naruhito and Masako) in 1996.
The servings were explained in Japanese, but I’ve tried my best to summarize everything in both languages. They are:
COURSE 1 – SAKIZUKE (先付け – Appetizers):
* Shirasu-ae (しらす和え – Dish that’s been mixed with Whitebait sauce)
– Mukago (むかご – Japanese Yam Bulb)
– Ginnan (銀杏 – Gingko nut)
– Kuruma-ebi (車海老 – Japanese Tiger Prawn)
COURSE 2 – OTSUKURI (お造り – Sashimi):
* Hirame (平目 – Flounder/Sole/Flat Fish)
* Kanpachi (間八 – Greater Japanese Amberjack)
* Shima Aji (縞鰺 – Striped Jack)
* Wasabi (山葵)
* Sudachi (酢橘 – Sudachi Citrus)
* Tosa Shoyu (土佐醬油 – Tosa soy sauce)
COURSE 3 – OWAN (お椀 – Soup Dish):
* Kinmedai no Fuyu Kyabetsu-maki (金目鯛の冬きゃべつ巻き – Splendid Alfonso wrapped in Winter Cabbage)
– Maitake (舞茸 – Maitake mushrooms)
– Myoga (茗荷 – Japanese ginger)
COURSE 4 – YAKIMONO (焼物 – Grilled Dish):
* Akamutsu (Nodoguro) Tsutsumi-yaki (赤むつ (のどぐろ) 包み焼 – Blackthroat Seaperch / Rosy Seabass wrap)
– Komatsuna (小松菜 – Japanese mustard spinach)
– Shimeji (占地 – Shimeji mushrooms)
– Enoki (えのき – Enoki mushrooms)
– Ninjin (人参 – Carrots)
COURSE 5 – SUSUMEZAKANA (進肴 – Seasonal Main Dish):
* Takezaki-gani (Watari-gani) (竹崎蟹 (渡り蟹) – Blue Swimmer Crab from Takezaki)
* Shironegi to Shungiko (Kikuna) Sumiso-ae (白葱と春菊(菊菜)酢味噌和え – White Japanese Scallions and Chrysanthemum leaves dressed with vinegared miso soybean paste)
COURSE 6 – AGEMONO (揚物 – Fried Dish):
* Age Jagaimo, Yurine to Uni (揚げじゃが芋、百合根と雲丹 – Deep-fried Potatoes with Lily Bulb and Sea Urchin inside)
– Uni Sauce (雲丹ソース – Sea Urchin sauce)
COURSE 7 – NIMONO (煮物 – Simmered Dish):
* Renkon Tawara-ni (蓮根俵煮 – Simmered Lotus roots)
– Shiitake (椎茸 – Shiitake mushrooms)
– Kintoki Ninjin (金時人参 – Kyoto (aka. Kintoki) carrots)
– Kinusaya (絹さや – Kinusaya peas)
COURSE 8 – KAWARIBACHI (替り鉢 – “Replacement Bowl”):
* Takeo-san Yuuki Yasai no Salada (武雄産有機野菜のサラダ – Salad of organic vegetables from Takeo)
COURSE 9: SHUTO (酒盗):
FOR HIM:
* Saga Gyu Filet Niku no Steak (佐賀牛ヒレ肉のステーキ – Saga Beef filet steak)
– Manganji (万願寺唐辛子 – Manganji Japanese Chili Pepper)
– Shishito (獅子唐 – Shishito Peppers)
– Tamanegi to Ringo no Wafu Sauce (玉葱と林檎の和風ソース – Japanese-style Onion & Apple sauce)
FOR HER:
* Yaki Sawara (焼き鰆 – Grilled Japanese Spanish Mackerel)
COURSE 10 – SUNOMONO (酢の物 – Vinegared Dish):
* Jidako no Marine (地タコのマリネ – Marinated local Octopus)
– Kabu (かぶ – Japanese Turnip)
– Broccoli (ブロッコリー)
COURSE 11 – GOHAN (御飯 – Rice Dish):
* Saga (Karatsu) Ken-san Koshihikari (佐賀(唐津)県産コシヒカリ – Rice from Karatsu in Saga Prefecture)
– Gyu Shigure-ni (時雨煮 – Beef stewed with soy sauce and ginger)
– Tamago (卵 – Egg yolk in shoyu and dashi overnight)
– Katsuo Bushi (鰹節 – Dried Bonito flakes)
COURSE 12 – KOUNOMONO (香ノ物 – Pickled Vegetables)
COURSE 13 – TOMEWAN (留椀 – Final Soup Dish):
* Akadashi (赤出汁 – Red Miso soybean paste soup)
– Nameko (滑子 – Nameko mushrooms)
– Negi (葱 – Onions)
– Konazansho (粉山椒 – Powdered Sansho peppers)
COURSE 14 – MIZUGASHI (水菓子 – Dessert):
* Ichigo to Sake kasu no Blancmange – (苺と酒粕のブラマンジェ – Blancmange of Strawberries and Sake Lees)
* Age Sobagaki (Kurumi) (揚げ蕎麦がき (くるみ) – Fried buckwheat flour dumplings with walnuts inside)
– Kuromitsu (黒蜜 – Japanese black sugar syrup)
– Kinako (きな粉 – Sweet roasted soybean flour)