Shogetsu (しょうげつ) served up an incredible Kaiseki dinner. The menu and all verbal explanation of each offering was in Japanese, but I’ve done my best to translate each dish below:
SHOKUZENSHU (食前酒 – Apertif):
* Tohoku Chihou-san Jizake: “Ichinokura” – Higashi Nihon Daishinsai Hukkou Shien (東北地方産地酒: “一ノ蔵” – 東日本本大震災復興支援 – Tohoku Region Sake: “Ichinokura” – East Japan Great Earthquake Reconstruction Support)
COURSE 1 – Sakizuke (先付 – Appetizer):
* Usuimame Surinagashi (碓井豆摺り流し – Usuimame Bean Soup)
– Shinjaga (新じゃが – New Potatoes), Uni (雲丹 – Sea Urchin), Caviar (キャビア)
* Chiayu Kousou-age (稚鮎香草揚げ – Baby Sweetfish deep fried with herbs)
* Hamaguri Sushi (蛤寿司 – Common Hard Clam Sushi)
* Karasumi (唐墨 – Salted Mullet Roe)
* Takenoko Udo Kinome-ae (筍独活木の芽和え Bamboo Shoots with Aralia Cordata leaf & Green Soy Dressing)
* Issun Mame Shirasu-ae (一寸豆白酢和え – Boiled Soramame / Small broad bean with Baby Sardine sauce)
COURSE 2 – Shinogi (凌ぎ – Interim Course):
* Aburame (Ainame) No Iimushi (Mushi Gohan) (油目(アイナメ)飯蒸し(蒸しご飯) – Fat Greenling over Steamed Rice)
COURSE 3 – Nimonowan (煮物椀 – Simmered food in Soup):
Asari to Haru Kyabetsu no Won Ton (浅利と春キャベツの雲吞 – Clams & Spring Cabbage Won Ton)
COURSE 4 – Tsukuri (造り – Sashimi):
* Maguro Sashimi (マグロ刺身 – Tuna red meat Sashimi)
* Toro Sushi (トロ寿司 – Fatty Tuna Nigiri Sushi)
* Shirauo to Nanohana no Bainiku-kake (白魚と菜の花の梅肉かけ – Ice Fish and the Young Fern of a Rapeseed Plant with pickled plum sauce)
* Hata (羽太 – Grouper)
* Mirugai (海松貝 – Geoduck Clam)
COURSE 5 – Yakimono (焼物 – Grilled Dish):
* Sawara no Ōkayaki (Sakura no kaoru) (鰆桜香焼き – Japanese Spanish wrapped in a Sakura leaf)
* White Asparagus with Karamiso (ホワイトアスパラガスと辛味噌 – White Asparagus with Spicy Miso Sauce)
COURSE 6 – Ōnmono (温物 – Hot Dish):
* For her: Omar Ebi no Gratin (オマール海老グラタン – Lobster au Gratin)
* For him: Hida Gyu Beef Tongue Stew to Warabi Tempura (飛騨牛ビーフタンシチューとわらび天ぷら – Hida Beef Tongue Stew & Eagle Fern Tempura)
COURSE 7 – Takiawase (焚合せ – Vegetables served with meat, fish or tofu, usually simmered separately):
* Kyoto Tsukahara Takenoko Waka Take-ni (塚原若竹煮 – Simmered Bamboo Shoots from Tsukahara farm in Kyoto)
* Kuruma Ebi (車海老 – Japanese Tiger Prawns)
* Fuki (蕗 – Japanese Butterbur)
* Kinome (木の芽 – the young leaves of a Sansho plant)
COURSE 8 – Jimono (地物 – Local Ingredients):
* For her: Tennen Dai to Hotaru Ika no Nabe (天然鯛 & 蛍烏賊 – Red Sea Bream & Firefly Squid Hot Pot)
* For him: Hida Gyu Sirloin Steak Teppanyaki (飛騨牛サーロインステーキ鉄板焼 – Hida Beef Sirloin Steak Teppanyaki)
– Tokoroten (心太 – Japanese jelly noodles made from kanten, a gelatinous substance made from seaweed)
COURSE 9 – Gohan (御飯 – Rice Dish):
* Gin No Mikazuki Gohan (銀の朏 – “Gin No Mikazuki” Rice)
* Akadashi (赤出汁 – Red Miso Soup)
COURSE 10 – Koumono (香の物 – Pickled vegetables):
* Nasu no Karashi-ae (茄子の辛子和え – Japanese Eggplant with Karashi mustard sauce)
* Hakusai no Tsukemono (白菜の漬物 – Pickled Chinese Cabbage)
* Udo No Kinpira (独活の金平 – Aralia Cordata leaf, a wild plant thinly sliced and stir-fried with sugar and soy sauce)
COURSE 11 – Mizumono (水物 – Dessert):
* Cheesecake (チーズケーキ)
* Monaka (最中)
* Blueberries (ブルーベリー)
* Ichigo (苺 – Strawberries)
* Melon (メロン)