Amagase Onsen, Oita (大分県天ヶ瀬温泉) Kaiseki Dinner at Sanso Tensui (山荘天水) 2024 Dec. 24
We were served a Japanese Kaiseki dinner in our room (Special Suite Kaori – 特別室 かをり) during our stay at Sanso Tensui (山荘天水), a 19-room luxury Onsen ryokan located in Amagase Onsen, Hita, Oita Prefecture (大分県日田市天ヶ瀬温泉.)
All of the servings were explained in Japanese, but I’ve tried my best to summarize each dish in both languages. They are:
COURSE 0 – SHOKUZENSHU (食前酒 – Apertif):
* Unshu Mikan-shu (温州みかん酒 – Unshu Japanese Mandarin Orange Sake)
COURSE 1 – SAKIZUKE (先付 – Appetizers):
* Taraba-gani (鱈場蟹 – Red King Crab)
* Mushi Kaki (蒸し牡蠣 – Steamed Oysters)
* Jabara Kyuri (蛇腹胡瓜 – Cucumber with small, diagonal cuts which makes it easier for the flavor to permeate)
* Shoga-su (生姜酢 – Vinegared Ginger)
COURSE 2 – HASSUN (八寸 – Seasonal Assortment Platter):
* Omi Kamo Roast-ni (近江鴨ロース煮 – Simmered and grilled Duck from Omi Province, which is now Shiga Prefecture)
– Yaki Negi (焼き葱 – Fried green onions)
– Shiitake (椎茸 – Shiitake mushrooms)
– Dashi Jule (出汁ジュレ – Dashi jelly)
* Ankimo to Fugu Kawa Nikogori (鮟肝と河豚皮煮凝り – Monkfish liver and Terrine of Fugu Blowfish Skin in a jellied broth)
– Wari Ponzu (割ポン酢 – Ponzu)
– Momiji Oroshi (紅葉卸し – Grated Daikon Radish with Togarashi Chili Peppers)
– Negi (葱 – Green onions)
* Fugu to Koebi no Temarizushi (河豚と小海老の手毬寿司 – Fugu and Shrimp Sushi Ball)
* Ichida Hoshigaki to Kurumi no Mascarpone Shira-ae (市田柿と胡桃のマスカルポーネ白和え – Dried Persimmons from Ichida and Walnuts mixed with Mascarpone cheese)
COURSE 3 – WANKAWARI (椀代り – Soup Dish):
* Amadai to Kuruma Ebi Dobin Mushi (甘鯛と車海老土瓶蒸し – Seafood Broth Soup Served in a Dobin Tea Pot with Red Tilefish/White Horsehead and Japanese Tiger Prawn)
– Matsutake (松茸 – Matsutake mushrooms)
– Kabosu (臭橙 – Type of citrus fruit)
COURSE 4 – TSUKURI (造り – Sashimi):
* Hirame (平目 – Flounder/Sole/Flat Fish)
* Aori-ika to Uni (煽烏賊と雲丹 – Bigfin Reef Squid and Sea Urchin)
* Hon Maguro (本マグロ – Bluefin Tuna)
COURSE 5 – AGEMONO (揚げ物 – Fried Dish):
* Oku Hita Yamame Zenryufun-age (奥日田山女魚全粒紛揚げ – Yamame Japanese Cherry Trout from Oku Hita fried with whole grains)
– Myoga Amazu-zuke (茗荷甘酢漬け – Japanese Ginger seasoned with a mix of vinegar, sugar (or mirin) and salt)
– Ginnan (銀杏 – Gingko Nut)
– Lemon (レモン)
COURSE 6 – YAKIMONO (焼き物 – Grilled Dish):
FOR HIM:
* Saga Imari Gyu Sirloin Roast Sumibi-yaki (佐賀伊万里牛サーロインロース炭火焼き – Charcoal-grilled Beef from Imari in Saga Prefecture)
– Donko Shiitake (冬菇椎茸 – Winter Shiitake mushrooms)
– Shimonita Negi (下仁田葱 – Shimonita Long Onions)
FOR HER:
* Kanmuri Jidori (冠地鶏 – Kanmuri Chicken from Oita)
COURSE 7 – MUSHIMONO (蒸し物 – Steamed Dish):
* Kumoko no Ko-Chawanmushi (雲子の小茶碗蒸し – Pacific Cod Milt savory egg custard)
– Kani no Ankake (蟹の餡かけ – Crab Ankake)
COURSE 8 – SHIIZAKANA (強肴 – Large, Hot Dish):
* Tensui Kasu Jiru, Donabe Shitate (天水粕汁 土鍋仕立て – Soup dish made by simmering Sake lees)
– Sake (さけ – Salmon)
– Kabu (蕪 – Japanese Turnip)
– Ebi-imo (海老芋 – “Shrimp” Taro Root)
– Kintoki Ninjin (金時人参 – Kyoto (aka. Kintoki) Carrot)
– Tataki Seri (たたきせり – Japanese Dropwort)
COURSE 7 – SHOKUJI (食事 – Rice Dish):
* Kusu Hitomebore Kama Gohan (玖珠 ひとめぼれの通販釜ご飯 – Hitomebore-branded rice from Kusu in Oita Prefecture cooked in a Kama pot)
– Chirimen Sansho (ちりめん山椒 – Chirimen Sansho is produced by simmering Chirimen Jako (dried young sardines) and Sansho (Japanese Peppercorn) berries in soy sauce))
– Mitsuba (三つ葉 – Japanese Wild Parsley)
COURSE 8 – KOUNOMONO (香の物 – Pickled Vegetables):
* Kiriboshi Daikon (切り干し大根 – Daikon Radish cut into thin strips and drying it in the sun)
* Kyuri Karashi-zuke (胡瓜辛子漬け – Cucumber with Yellow Mustard)
* Paprika (パプリカ)
* Shibazuke (しば漬け – Eggplant pickled with Red Shiso leaves)
* Takuwan (沢庵 – Pickled Daikon Radish)
* Gobo to Moromi (牛蒡と諸味味噌 – Burdock Roots & Moromi Red Miso Soybean Paste)
COURSE 9 – MIZUGASHI (水菓子 – Dessert):
* Oita Ken-san Berryts Ichigo (大分県産ベリーツ苺 – Berryts Strawberries from Oita Prefecture)
* La France (ラ・フランス – European Pear)
COURSE 10 – REIKA (冷菓 – Frozen Dessert):
* Jikasei Kuri Ice Cream (自家製栗アイスクリーム – Homemade Chestnut Ice Cream)