Kaike Onsen, Yonago, Tottori (鳥取県米子皆生温泉) – Kaiseki dinner at Yado Shiontei (やど紫苑亭) 2024 Dec. 30
We had dinner served in one of 5 private koshitsu rooms (個室) at Yado Shiontei (やど紫苑亭), a 10-room luxury Onsen ryokan that opened in 2021 and is located in Kaike Onsen, Yonago, Tottori Prefecture (鳥取県米子市皆生温泉.) The explanation of each serving was in Japanese, but I’ve tried my best to summarize everything in both languages. They are:
COURSE 1 – SHUNSAI (旬菜 – Seasonal Dish):
Keiyaku Noka san a Sodateru Meiho Daisen no Jiyasai (契約農家さんが育てる名峰大山の字野菜 – Local vegetables produced by contracted farms):
* Cauliflower (カリフラワー)
* Broccoli (ブロッコリー)
* Romanesco (ロマネスコ)
* Tomato (トマト)
* Asparagus (アスパラガス)
* Manyo Gyu Roast Beef (万葉牛ローストビーフ) – Manyo Gyu Roast Beef from Tottori Prefecture)
* Meiho Daisen Tamanegi Dressing (名峰大山玉葱ドレッシング – Daisen Onion Dressing)
COURSE 2 – HASSUN (八寸 – Seasonal Assortment Platter):
San’in Kisetsu no Mikaku (山陰季節の味覚 – A taste of the San’in Region):
* Sakaiminato San Kue no Kabura Mushi (境港産九会の蕪蒸し – Steamed Longtooth Grouper from Sakaiminato Port in Tottori Prefecture and Japanese Turnip savory cake)
– Yuba no An (湯葉の餡 – Tofu Skin Ankake Sauce (thickened dashi broth))
– Yuzu Kawa & Wasabi Soe (柚子皮と山葵添え – Yuzu Citrus skin and Wasabi)
* Sakaiminato San Sawara no Yaki Bitashi (境港産さわらの焼き浸し – Sauteed and then marinated Japanese Spanish Mackerel from Sakaiminato Port in Tottori Prefecture)
– Sanbaizu (三杯酢 – Sanbaizu vinegar sauce)
– Kimizu (黄身酢 – Egg yolk & rice vinegar sauce)
– Myoga (茗荷 – Japanese ginger)
COURSE 3 – MUKOZUKE (向付 – Sashimi):
* Matsuba Gani Kani Sashi (松葉ガニ カニ刺身 – Matsuba Snow Crab Leg Sashimi)
* Tennen Sakana no Osashimi Moriawase (天然魚のお刺身盛合せ – Wild-caught fish sashimi platter):
– Sakaiminato San Hirame to Hirame Engawa (境港産ひらめとひらめ縁側 – Flounder/Sole/Flat Fish from Sakaiminato Port in Tottori Prefecture. Includes the Engagwa, which is the muscle used for moving its fins)
– Sakaiminato San Aburi Sawara (境港産炙りさわら – Lightly seared Japanese Spanish Mackerel from Sakaiminato Port in Tottori Prefecture)
– Oma San Hon Maguro Toro (大間産本まぐろトロ – Bluefin Tuna from Oma in Aomori Prefecture; the fatty “toro” part)
– Oku Izumo Shoyu (奥出雲醬油 – Soy Sauce from Oku Izumo in Shimane Prefecture)
– Calamansi dressing (カラマンシドレッシング)
– Ponzu (ポン酢 – Ponzu sauce)
COURSE 5 – MUSHIMONO (蒸物 – Steamed Dish):
* Fuji-san no Yogan Seki nite Ensekigai no Kani Isomushi (富士山の溶岩石にて遠赤外の蟹磯蒸し – Matsuba Snow Crab Tomalley steamed over coal from Mt. Fuji)
COURSE 6 – KOURA (甲羅 – Shell):
* Yude Kani Miso Koura (茹で蟹味噌甲羅 – Matsuba Snow Crab Tomalley steamed on the shell)
* Yaki Kani Miso Koura (焼蟹味噌甲羅 – Matsuba Snow Crab Tomalley grilled on the shell)
COURSE 7:
* Amadai Arare-age (甘鯛あられ揚げ – Horsehead fish fried with Arare rice crackers)
– Age nasu (揚げ茄子 – Grilled Japanese Eggplant)
– Bekko-an (鼈甲餡 – A thickened sauce made by adding water-dissolved kudzu starch to a soup base flavored with dark soy sauce and salt)
– Oba (大葉 – Green shiso leaves))
COURSE 8 – YAKIMONO (焼物 – Grilled Dish):
* Matsuba Gani Sumibi-yaki (松葉ガニ炭火焼き – Charcoal-grilled Matsuba Snow Crab)
– Sudachi (酢橘 – Sudachi Citrus)
– Shiitake (椎茸 – Shiitake mushrooms)
– Ebi-imo (海老芋 – Fried “Shrimp” Taro Root)
COURSE 9 – KOURA ZAKE (甲羅酒 – Sake in the Shell):
* Matsuba Gani Koura Zake (松葉ガニ甲羅酒 – Matsuba Gani grilled on the shell, then cooked with sake poured on it. It is consumed once the sake is brought to a boil)
COURSE 10 – ONABE (お鍋 – Hot Pot):
* Matsuba Gani Shabu Shabu Nabe (松葉ガニしゃぶしゃぶ鍋 – Matsuba Snow Crab Shabu Shabu hot pot)
– Meiho Daisen (名峰大山のお野菜と共に – With vegetables from the Daisen area)
COURSE 11 – OSHOKUJI (御食事 – Rice Dish):
* Matsuba Gani Kani Zosui, Tottori Ken San Koshihikari Okome (松葉ガニ かに雑炊, 鳥取県産コシヒカリお米 – Matsuba Snow Crab rice porridge with koshihikari rice from Tottori Prefecture)
– Nebarikko (Nagaimo) (ねばりっこ (長芋) – Chinese Yam / Japanese Mountain Yam from Tottori Prefecture)
* Shinjiko Shijimi Akadashi (宍道湖蜆赤出汁 – Red Miso Soybean Paste Soup with Shijimi Clams from Lake Shinji)
* Kounomono (香物 – Pickled vegetables)
– Jikasei Zucchini Nukazuke (ズッキーニ – Homemade pickled Zucchini)
– Hakusai to Ume no Otsukemono (白菜と梅のお漬物 – Pickled Napa Cabbage/Chinese Cabbage and Ume plum)
COURSE 12 – MIZUGASHI (水菓子 – Dessert):
* Fruit Gratin (フルーツグラタン – Fruit au Gratin):
– Ichigo, Kiwi, Mikan, Nashi Compote, Blueberry (苺, キウィ, みかん, 梨コンポート, ブルーベリー – Strawberry, Kiwi, Mandarin Orange, Pear Compote, Blueberry)
– Sabanyon Sauce (サバイヨンソース)
– Crème d’Anjou (クレームダンジュ – Crème d’Anjou originates from Anjou, France, and is the dried mixture of fromage blanc (fresh white cheese), whipped cream and meringue)
– Daisen Hachimitsu (大山蜂蜜 – Honey from Daisen on top)
* Kinkan, Kuzu to Daisen Hachimitsu Soup (金柑, 葛と大山蜂蜜湯 – Kumquat, Kudzu & Daisen Honey hot soup)
– Lime (ライム)