Unzen, Nagasaki (長崎県雲仙) – Kaiseki dinner at Ryotei Hanzuiryo (旅亭 半水盧) 2024 Dec. 21
We had dinner served in our room Jyuen (寿苑), one of two “Tokubetsu Shitsu” (特別室 – special rooms), at Ryotei Hanzuiryo by Onko Chishin (旅亭 半水盧), a 14-room luxury Onsen (hot springs) ryokan located in Unzen, Nagasaki Prefecture (長崎県雲仙), Japan. The explanation of the servings were in Japanese, but I’ve made an attempt to summarize everything in both Japanese and English here. They are:
COURSE 0 – SHOKUZENSHU (食前酒 – Apertif):
* Karinshu (花梨酒 – Karinshu is a liqueur made by steeping the fruit of the Chinese quince)
COURSE 1 – MUKOZUKE (向付 – Sashimi):
* Ariake-kai Torafugu Ganba Yubiki (有明海虎河豚がんば湯引き – Sliced and boiled Tiger Fugu Blowfish from Ariake Sea)
– Torafugu Nikogori (虎河豚煮凝り – Terrine of Tiger Fugu Blowfish skin in a jellied broth)
– Torafugu Kawa (虎河豚皮 – Tiger Fugu Blowfish skin)
– Wakame (若布 – Wakame seaweed)
– Daikon Oroshi (大根おろし – Grated Daikon radish)
COURSE 2 – HASSUN (八寸 – Seasonal Assortment Platter):
* Karasumi (唐墨 – Salted mullet roe)
* Sabazushi (Inasaba) (伊奈サバ 鯖寿司 – Cured and pickled Japanese Mackerel Sushi; the Mackerel comes from the Ina fishing part in Tsushima, Nagasaki)
* Kuwai (クワイ – Kuwai is a Japanese plant whose underground stem (rhizome) is edible)
* Tai no Miso Cheese-yaki (鯛の味噌チーズ焼き – Japanese Red Sea Bream grilled with Miso soybean paste and cheese)
* Omura-wan Chaburi Namako (大村湾茶ぶりなまこ – Sea Cucumber from Omura Bay in Nagasaki that is steeped in bancha tea to remove the fishy smell and soften the flesh)
* Kamasu Bijinko-age (かます美人粉揚げ – Barracuda deep-fried with colored flour)
* Koutake (コウタケ – Kotake mushrooms)
* Ebi Shinjo (海老真薯 – Shrimp cake)
* Arike-kai Baigai yawaraka-ni (有明海バイ貝柔らか煮 – Simmered Japanese Ivory Shell / Babylon Shell)
COURSE 3 – NIMONO WAN (煮物椀 – Simmered Soup Bowl):
* Yurine-iri Kuwai-mochi Mizore Jitate (百合根入り慈姑餅霙仕立て – Arrowhead powder mochi dumpling with Lily bulb inside, in a soup made from dashi, grated daikon radish and salt)
– Mitsuba (三つ葉 – Japanese wild parsley)
COURSE 4 – TSUKURI (造里 – Sashimi):
* Hirasu (Hiramasa) (ひらす / ヒラマサ – Yellowtail Amberjack)
* Hirame (平目 – Flounder/Sole/Flat Fish)
* Mizu Ika (Aori Ika) (水烏賊(煽烏賊) – ) Bigfin Reef Squid
– Beni Kururi Daikon (紅くるり大根 – Red Kururi Daikon Radish)
– Ebisu Kabocha (えびす カボチャ – Ebisu Kabocha Japanese Squash)
– Shiitake (椎茸 – Shiitake mushrooms)
– Cauliflower (カリフラワー)
COURSE 5 – YAKIMONO (焼物 – Grilled Dish):
* Kaisen Mushiyaki (海鮮蒸し焼き – Steamed Seafood)
– Ashiaka Ebi (Kuma Ebi) (足赤えび (熊海老) – Green Tiger Prawn)
– Asari (浅利 – Clams)
– Kue (九会 – Longtooth Grouper)
– Snap Endo (スナップエンドウ)
– Kabu (蕪 – Japanese Turnip)
– Tomato (トマト)
COURSE 6 – HASHI YASUME (箸休 – “Rest the chopstick,” aka. Palate Cleanser):
* Kikuko Ko Jawan (菊子小茶碗 – Savory egg custard with Pacific Cod milt)
– Aka Oroshi (赤卸し – Red pepper and salt paste)
– Gin-an (銀餡 – Thickened dashi sauce)
COURSE 7 – TAKIAWASE (焚合 – Simmered Dish):
* Ebi-imo no Fukume-age (海老芋の含め揚げ – Fried “Shrimp” Taro Root slowly simmered in a large amount of broth)
– Shiro Miso Jitate (白味噌仕立て – White miso soybean paste soup)
– Zuwai-gani (ズワイ蟹 – Red Snow Crab)
– Renkon (蓮根 – Lotus root)
– Broccoli (ブロッコリー)
– Fu (麩 – Wheat gluten)
– Kintoki Ninjin (金時人参 – Kyoto (aka. Kintoki) carrots)
COURSE 8 – NIKU RYORI (肉料理 – Meat Dish):
FOR HIM:
* Nagasaki Gyu Sukiyaki (長崎牛すき焼き – Nagasaki Wagyu Beef Sukiyaki)
– Irodori Yasai (彩り野菜 – Colorful vegetables)
– Wata Ame (わたあめ – Cotton candy to sweeten the broth)
FOR HER:
* Shimabara Dori Sukiyaki (島原鶏すき焼き – Shimabara Chicken Sukiyaki)
– Irodori Yasai (彩り野菜 – Colorful vegetables)
– Wata Ame (わたあめ – Cotton candy to sweeten the broth)
COURSE 9 – GOHAN (御飯 – Rice Dish):
* Shinmai Nagasaki Natsuhonoka (新米長崎県産なつほのか – Nagasaki “Natsuhonoka” freshly harvested rice)
COURSE 10 – KOUNOMONO (香物 – Pickled Vegetables):
* Gobo Misozuke (牛蒡味噌漬け – Burdock roots pickled with Miso soybean paste)
* Daikon Nukazuke (大根糠漬け – Pickled Daikon radish)
* Hakusai Asazuke (白菜浅漬け – Chinese cabbage seasoned with salt and konbu sea kelp)
COURSE 11 – KUDAMONO (菓物 – Fruits):
* Yamagata La France (山形ラフランス – European Pear from Yamagata Prefecture)
* Melon (メロン)
* Ichigo (苺 – Strawberries)
* Mikan (ミカン – Japanese Mandarin Orange)
* Kiwi (キウィ)
COURSE 12 – YOGASHI (洋菓子 – Western Dessert):
* Jikasei Crepe (自家製クレープ – Homemade Crepe)
– Vanilla Ice Cream (バニラアイスクリーム)
– Blueberry Chocolate sauce (ブルベリーチョコレートソース)