Suzaka, Nagano (長野県須坂市) – Dinner at Iwanoyu ryokan (花仙庵 仙仁温泉岩の湯) 2024 Nov. 27
We were served a kaiseki dinner in a private room at Ryotei Shinsenan (料亭 深仙庵), the main restaurant at Kasenan Seni Onsen Iwanoyu (花仙庵 仙仁温泉岩の湯), an 18-room luxury Onsen (hot springs) ryokan located in Suzaka, Nagano Prefecture (長野県須坂市), Japan. The menu and all explanations were in Japanese, but I’ve tried my best to summarize everything in both languages here. They are:
COURSE 1 – SAKIZUKE (先付 – Appetizers):
* Shishu Salmon to Shungiku no Kikka-ae (信州サーモンと春菊の菊花和え – Shinshu Trout and Chrysanthemum leaves and flowers)
COURSE 2 – ZENSAI (前菜 – Appetizers #2):
* Kaki Shira-ae, Snap Endo (柿白和え, スナップエンドウ – Persimmons mixed with Mashed Tofu; Snap Peas)
* Kinoko Oroshi-ae (木ノ子おろし和え, 三つ葉 – Fungi with grated Daikon radish, Japanese Wild Parsley)
* Kumazasa Tofu (熊笹豆腐 – Tofu mixed with Kuma Bamboo grass)
* Amago no Yawaraka ni (天子の柔らか煮 – Simmered Red-spotted Amago Masu Salmon Trout)
* Kuri no Matsukaze Yaki (栗の松風焼き – Chestnut Savory Cake)
* Oo Iwana Oshizushi (大岩魚押し – Pressed White-spotted Char Sushi)
COURSE 3:
* Munoyaku Genmai Soup (無農薬玄米スープ – Organic Brown Rice soup)
COURSE 4 – OTSUKURI (お造里 – Sashimi):
* Shinano Yukimasu (信濃雪鱒 – Yukimasu Snow Trout from Shinano. Shinano is the former name of what is now Nagano Prefecture)
* Iwana no Yubiki (岩魚の湯引き – Scalded White-spotted Char. Scalding is a cooking method in which the ingredient is quickly dipped in boiling water or poured over with boiling water and then immediately cooled in cold water or ice water. It is effective in removing fishy odors and excess fat.)
* Koi no Arai (鯉の洗い – Koi (Carp) Arai. Koi Arai is a dish in which thinly sliced Koi sashimi is washed in warm water, moderately trimmed of fat, and then chilled in cold water.)
COURSE 5:
* Yamame no Shioyaki (山女魚の塩焼き – Salt-grilled Yamame Japanese Cherry Trout)
– Kinkan (金柑 – Kumquat)
– Ringo Pickles (林檎ピックルズ – Pickled Apple)
– Awa-fu (粟麩 – Millet Gluten)
COURSE 6:
* Kinoko no Koso-yaki (木の子の香草焼き – A variety of Fungi grilled with wild herbs)
– Kiku-imo chips (菊芋チップス – Chrysanthemum Potato / Jerusalem Artichoke chips
– Ringo (林檎 – Apples)
– Kuri (栗 – Chestnuts)
COURSE 7:
* Satoimo no Inaka-ni (里芋の田舎煮 – Simmered Bracken)
* Yanagi Matsutake (柳松茸 – Poplar Fieldcap mushroom)
* Aspara-na (アスパラ葉 – Asparagus Leaves)
COURSE 8:
* Iwana to Maitake no Dobinmushi (岩魚と舞茸の土瓶蒸し – White-spotted Char and Maitake mushroom soup served in a dobin tea pot)
– Sudachi (酢橘 – Sudachi citrus)
COURSE 9:
FOR HIM:
* Wagyu filet steak (和牛フィレステーキ)
– Jagaimo (じゃが芋 – Potato)
– Kinoko (木の子 – Fungus)
– Ninjin (人参 – Carrots)
– Broccoli (ブロッコリー)
– Cresson (クレソン – Watercress)
FOR HER:
* Shinano Yukimasu to Cheese (信濃雪鱒チーズ – Yukimasu Snow Trout mixed with cheese)
COURSE 10 – GOHAN, TOMEWAN (御飯, 留椀 – Rice Dish, Soup Dish):
* Iiyama-shi no Koshihikari (飯山市のコシヒカリ – Steamed Koshihikari Rice from Kijimadaira)
* Sumashi Wan, Koi Shinjo (すまし椀, 鯉真薯 – Clear soup made with Koi (carp) stock seasoned with soy sauce and salt, with Koi fish ball)
* Kounomono (香の物 – Pickled vegetables)
– Beer Daikon (ビール大根 – Daikon Radish pickled with beer)
– Nozawana Kaisen-zuke (野沢海鮮漬け – Pickled Japanese mustard leaves)
– Celery no happa Tsukudani (セロリの葉佃煮 – Celery leaves simmered in soy sauce and mirin)
COURSE 11 – DESSERT (デザート):
* Cassis cake (カシスケーキ – Cassis (aka. Blackcurrant) cake)
- Aka Suguri (赤すぐり – Redcurrant)
* Gyunyu Ice Cream (牛乳アイスクリーム – Milk Ice Cream)
* Shine Muscat (シャインマスカット – Shine Muscat grape)
* Ringo (林檎 – Apple)