{"id":125143,"date":"2023-07-11T15:49:34","date_gmt":"2023-07-11T15:49:34","guid":{"rendered":"https:\/\/www.wacoca.com\/tour\/125143\/"},"modified":"2023-07-11T15:49:34","modified_gmt":"2023-07-11T15:49:34","slug":"tokachigawa-hokkaido-%e5%8c%97%e6%b5%b7%e9%81%93%e5%8d%81%e5%8b%9d%e5%b7%9d%e6%b8%a9%e6%b3%89-dinner-at-tokachigawa-onsen-sanyoan-%e5%8d%81%e5%8b%9d%e5%b7%9d%e6%b8%a9%e6%b3%89-%e4%b8%89%e4%bd%99","status":"publish","type":"post","link":"https:\/\/www.wacoca.com\/tour\/125143\/","title":{"rendered":"Tokachigawa, Hokkaido (\u5317\u6d77\u9053\u5341\u52dd\u5ddd\u6e29\u6cc9) &#8211; Dinner at Tokachigawa Onsen Sanyoan (\u5341\u52dd\u5ddd\u6e29\u6cc9 \u4e09\u4f59\u5eb5)"},"content":{"rendered":"<p><iframe loading=\"lazy\" title = \"Tokachigawa, Hokkaido (\u5317\u6d77\u9053\u5341\u52dd\u5ddd\u6e29\u6cc9) - Dinner at Tokachigawa Onsen Sanyoan (\u5341\u52dd\u5ddd\u6e29\u6cc9 \u4e09\u4f59\u5eb5)\"   width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/v7n15PzLsJc\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>\nHighlights of the kaiseki dinner at Tokachigawa Onsen Sanyoan (\u5341\u52dd\u5ddd\u6e29\u6cc9\u4e09\u4f59\u5eb5), a luxury Onsen (hot springs) ryokan in Tokachigawa, Hokkaido. It&#8217;s located on the banks of the Tokachi River, and the area is renowned for its Moor hot springs (\u30e2\u30fc\u30eb\u6e29\u6cc9) deriving its mineral properties from reed and other native plants, which have accumulated deep in the ground together with groundwater over the ages, and is heated by geothermal heat before gushing out in the area around the hot spring resort.<\/p>\n<p>Explanations by the server of each dish was in Japanese, but I&#8217;ve tried my best to summarize everything in both English and Japanese below. They are:<\/p>\n<p>COURSE 1 &#8211; SAKIZUKE (\u5148\u4ed8 &#8211; First Appetizer):<br \/>\n* Kawanishi san Nagaimo no Yoro-yose (\u5ddd\u897f\u7523\u9577\u828b\u306e\u990a\u8001\u5bc4\u305b &#8211; Chinese Yam \/ Japanese Mountain Yam from Kawanishi, Hokkaido)<br \/>\n  &#8211; Bafun Uni (\u99ac\u7cde\u96f2\u4e39 &#8211; Bafun Uni Sea Urchin)<br \/>\n  &#8211; Okra (\u304a\u304f\u3089)<br \/>\n  &#8211; Radish (\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5)<br \/>\n  &#8211; Wasabi (\u5c71\u8475)<br \/>\n  &#8211; Katsuo Umadashi Jule (\u65e8\u51fa\u6c41\u30b8\u30e5\u30ec &#8211; Jelly made from Bonito Dashi broth)<\/p>\n<p>COURSE 2 &#8211; ZENSAI (\u524d\u83dc &#8211; Appetizers):<br \/>\n* Soya san Itomizu Gumozu (\u5b97\u8c37\u7523\u7cf8\u6c34(\u3082\u305a\u304f)\u96f2\u9162 &#8211; Vinegared Mozuku Brown Algae Seaweed from Soya, Hokkaido)<br \/>\n* Tokachi san Mini Tomato Marine (\u5341\u52dd\u7523\u30df\u30cb\u30c8\u30de\u30c8\u30de\u30ea\u30cd &#8211; Marinated Mini Tomato from Tokachi, Hokkaido)<br \/>\n* Nemuro san Shima-ebi Umani (\u6839\u5ba4\u7523\u7e1e\u6d77\u8001 &#8211; Simmered Morotoge Shrimp)<br \/>\n* Nakasatsunai Tori Sansho-yaki (\u4e2d\u672d\u5185\u9ce5\u5c71\u6912\u713c\u304d &#8211; Chicken from Nakasatsunai, Hokkaido, cooked with Sansho Peppers)<br \/>\n* Ezo Awabi Arare-age (\u8766\u5937\u9b91\u3042\u3089\u308c\u63da\u3052 &#8211; Hokkaido Abalone fried with Glutonous Rice Crackers)<br \/>\n* Unagi Bozushi (\u9c3b\u68d2\u5bff\u53f8 &#8211; Pressed Eel Sushi)<br \/>\n* Maruju (Satsuma Imo) Lemon-ni (\u4e38\u5341(\u85a9\u6469\u828b)\u30ec\u30e2\u30f3\u716e &#8211; Satsuma-imo Japanese Sweet Potato simmered in Lemon)<br \/>\n* Ayu Tade Misoyaki (\u9b8e\u84fc\u307f\u305d\u713c\u304d &#8211; Ayu Sweetfish with Miso Soybean Paste and Knotweed sauce)<br \/>\n* Jikasei Nakasatsunai Edamame Cheese (\u81ea\u5bb6\u88fd\u4e2d\u672d\u5185\u679d\u8c46\u30c1\u30fc\u30ba &#8211; Cheese with Edamame from Nakasatsunai, Hokkaido)<\/p>\n<p>COURSE 3 &#8211; OWAN (\u5fa1\u6900 &#8211; Clear Soup):<br \/>\n* Bafun Uni Tofu (\u99ac\u7cde\u96f2\u4e39\u8c46\u8150 &#8211; Bafun Uni Sea Urchin inside Tofu)<br \/>\n  &#8211; Kassuisen (\u845b\u6c34\u4ed9 &#8211; Flat noodle sheet made from ingredients including Kudzu \/ Japanese Arrowroot Powder)<br \/>\n  &#8211; Zuwai-gani (\u305a\u308f\u3044\u87f9 &#8211; Japanese Red Snow Crab)<br \/>\n  &#8211; Yuzu (\u67da\u5b50 &#8211; Yuzu Citrus)<br \/>\n  &#8211; Ko Melon (\u5c0f\u30e1\u30ed\u30f3 &#8211; Small Melon)<br \/>\n  &#8211; Taiki-san Junsai (\u5927\u6a39\u7523\u84f4\u624d &#8211; Water Shield Aquatic Plant from Taiki, Hokkaido)<\/p>\n<p>COURSE 4 &#8211; TSUKURI (\u9020\u308a &#8211; Sashimi):<br \/>\n* Hokkaido san Hirame (\u5317\u6d77\u9053\u7523\u5e73\u76ee &#8211; Flounder\/Sole\/Flat Fish from Hokkaido)<br \/>\n* Botan Ebi (\u7261\u4e39\u6d77\u8001 &#8211; Botan Shrimp)<br \/>\n* Tokachi san Osuke Ruibe (\u5341\u52dd\u7523\u5927\u52a9\u30eb\u30a4\u30d9 &#8211; (King Salmon that&#8217;s been frozen and then eaten without thawing, Ainu style))<br \/>\n* Tsumamono Isshiki (\u59bb\u7269\u4e00\u5f0f &#8211; Vegetable garnishes)<\/p>\n<p>COURSE 5 &#8211; SHIIZAKANA (\u5f37\u80b4 &#8211; Large, Hot Dish):<\/p>\n<p>* FOR HIM: Tokachi san Kuroge Wagyu Filet Sumibi-yaki (\u5341\u52dd\u7523\u9ed2\u6bdb\u548c\u725b\u70ad\u706b\u713c\u304d &#8211; Charcoal-grilled Kuroge Wagyu Filet from Tokachi, Hokkaido)<br \/>\n* FOR HER: Aburabozu (\u30a2\u30d6\u30e9\u30dc\u30a6\u30ba &#8211; Charcoal-grilled Skilfish)<\/p>\n<p>  &#8211; Hokkaido san Young Corn (\u5317\u6d77\u9053\u7523\u30e4\u30f3\u30b0\u30b3\u30fc\u30f3 &#8211; Young Hokkaido Corn)<br \/>\n  &#8211; Zucchini Butter Shoyu-yaki (\u30ba\u30c3\u30ad\u30fc\u30cb\u30d0\u30bf\u30fc\u91ac\u6cb9\u713c\u304d &#8211; Zucchini grilled with butter and Soy Sauce)<br \/>\n  &#8211; Cresson (\u30af\u30ec\u30bd\u30f3 &#8211; Watercress)<br \/>\n  &#8211; Jikasei Aka Wine Sauce (\u81ea\u5bb6\u88fd\u8d64\u30ef\u30a4\u30f3\u30bd\u30fc\u30b9 &#8211; Homemade Red Wine Sauce)<br \/>\n  &#8211; Jikasei Spice Shio (\u81ea\u5bb6\u88fd\u30b9\u30d1\u30a4\u30b9\u5869 &#8211; Homemade Spiced Salt)<\/p>\n<p>COURSE 6 &#8211; KUCHI NAOSHI (\u53e3\u76f4\u3057 &#8211; Palate Cleanser):<br \/>\n* Lemon Sherbet (\u30ec\u30e2\u30f3\u30b7\u30e3\u30fc\u30d9\u30c3\u30c8 &#8211; Lemon Sorbet)<\/p>\n<p>COURSE 7 &#8211; TAKIMONO (\u708a\u304d\u7269 &#8211; Simmered Dish):<br \/>\n* Tokachi san Yuba Oranda-ni (\u5341\u52dd\u7523\u6e6f\u8449\u30aa\u30e9\u30f3\u30c0\u716e &#8211; Fried and simmered Yuba from Tokachi, Hokkaido)<br \/>\n* Marunasu (\u4e38\u8304\u5b50 &#8211; Round Japanese Eggplant)<br \/>\n* Kamoji Negi (\u304b\u3082\u3058\u8471 &#8211; Green Onions cut thin and long)<br \/>\n* Goma-an (\u80e1\u9ebb\u9921 &#8211; Sesame Sauce)<\/p>\n<p>COURSE 8 &#8211; SUNOMONO (\u9162\u306e\u7269 &#8211; Vinegared Dish):<br \/>\n* Kani Kinuta-maki (\u87f9\u7827\u5dfb\u304d &#8211; Crab wrapped with White Japanese Turnip)<br \/>\n  &#8211; Jabara Kyuri (\u86c7\u8179\u80e1\u74dc &#8211; Cucumber with small, diagonal cuts which makes it easier for the flavor to permeate)<br \/>\n  &#8211; Sho Myoga (\u5c0f\u8317\u8377 &#8211; Small Japanese Ginger)<br \/>\n  &#8211; Wakame (\u82e5\u5e03 &#8211; Wakame Seaweed)<br \/>\n  &#8211; Kimi-zu (\u9ec4\u8eab\u9162 &#8211; Vinegared Egg Yolk Sauce)<\/p>\n<p>COURSE 9 &#8211; SHOKUJI (\u98df\u4e8b &#8211; Rice Dish):<br \/>\n* Tomorokoshi Tsubugai Kamameshi (\u7389\u8700\u9ecd\u3064\u3076\u8c9d\u91dc\u98ef, \u304a\u7c73\u306f\u5317\u6d77\u9053\u304a\u307c\u308d\u3064\u304d &#8211; Rice with Corn and Whelk cooked in an iron pot called a &#8220;Kama.&#8221;)<br \/>\n  &#8211; Cha-dashi (\u8336\u51fa\u6c41 &#8211; Tea-based Dashi Broth)<br \/>\n  &#8211; Nori (\u6d77\u82d4 &#8211; Nori Seaweed)<br \/>\n  &#8211; Wasabi (\u5c71\u8475)<br \/>\n  &#8211; Akadashi (\u8d64\u51fa\u6c41 &#8211; Miso Red Soybean Paste Soup)<br \/>\n  &#8211; Kounomono: Nagaimo, Daikon, Kyuri (\u9999\u306e\u7269: \u9577\u828b, \u5927\u6839, \u80e1\u74dc &#8211; Pickled Vegetables: Japanese Mountain Yam \/ Nagaimo Chinese Yam, Daikon Radish, Cucumber)<\/p>\n<p>COURSE 10 &#8211; MIZUGASHI (\u6c34\u83d3\u5b50 &#8211; Fruit-based Dessert):<br \/>\n* Yubari Melon (\u5915\u5f35\u30e1\u30ed\u30f3 &#8211; Yubari King Cantaloupe)<br \/>\n* Tokachi san Gyunyu no Anmitsu Hu (\u5341\u52dd\u7523\u725b\u4e73\u306e\u3042\u3093\u307f\u3064\u98a8 &#8211; Tokachi Milk-style Anmitsu.) Anmitsu is a Japanese traditional cold sweet. It is Kanten jelly topped with fruits, dango, azuki bean paste (anko), ice cream, and Mitsu (dark brown coloured syrup). Kanten is a flavorless seaweed, and is made into a semi-translucent filming agent obtained from algae. It is done by harvesting red seaweed, boiling, hardening, and sun-drying red seaweed.<br \/>\n  &#8211; Mint (\u30df\u30f3\u30c8)<br \/>\n  &#8211; Ogura (\u5c0f\u5009 &#8211; Azuki Sweet Red Bean Paste)<br \/>\n  &#8211; Nama Cream (\u751f\u30af\u30ea\u30fc\u30e0 &#8211; Whipped Cream)<br \/>\n  &#8211; Kuromitsu (\u9ed2\u871c &#8211; Japanese Black Sugar Syrup)<br \/>\n  &#8211; Pistachio Ice (\u30d4\u30b9\u30bf\u30c1\u30aa\u30a2\u30a4\u30b9 &#8211; Pistachio Ice Cream)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Highlights of the kaiseki dinner at Tokachigawa Onsen Sanyoan (\u5341\u52dd\u5ddd\u6e29\u6cc9\u4e09\u4f59\u5eb5), a luxury Onsen (hot springs) ryokan <\/p>\n","protected":false},"author":2,"featured_media":125144,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[10521,26850,2934,15449,423,135,45898,3538,8491,699,821,28,32,5811,10522,64,351,57761,22217,110019,110018,2933,103,17027,45895,6428,110662,45899,651,110021,15921,61761,110020,2135,532,3110,63,52374,10520,10523,1466,120,153,43083,741,3072,443,1528,4598,736,110022,62755,5954,1274,1938,2401,128,327,79,269,2513,1657],"class_list":{"0":"post-125143","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-onsen","8":"tag-adventure","9":"tag-bath","10":"tag-culture","11":"tag-dinner","12":"tag-food","13":"tag-foodie","14":"tag-furo","15":"tag-gourmet","16":"tag-history","17":"tag-hokkaido","18":"tag-hot-spring","19":"tag-hotel","20":"tag-japan","21":"tag-japanese-food","22":"tag-kaiseki","23":"tag-luxury","24":"tag-luxury-hotel","25":"tag-luxury-ryokan","26":"tag-moor","27":"tag-moor-hot-spring","28":"tag-moor-onsen","29":"tag-nature","30":"tag-onsen","31":"tag-onsen-bath","32":"tag-onsen-baths","33":"tag-open-air-bath","34":"tag-otofuke","35":"tag-rotenburo","36":"tag-ryokan","37":"tag-sanyoan","38":"tag-tokachi","39":"tag-tokachigawa","40":"tag-tokachigawa-onsen-sanyoan","41":"tag-tour","42":"tag-tourism","43":"tag-tourist","44":"tag-travel","45":"tag-umami","46":"tag-vacation","47":"tag-washoku","48":"tag-1466","49":"tag-120","50":"tag-153","51":"tag-43083","52":"tag-741","53":"tag-3072","54":"tag-443","55":"tag-1528","56":"tag-4598","57":"tag-736","58":"tag-110022","59":"tag-62755","60":"tag-5954","61":"tag-1274","62":"tag-1938","63":"tag-2401","64":"tag-128","65":"tag-327","66":"tag-79","67":"tag-269","68":"tag-2513","69":"tag-1657"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/125143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/comments?post=125143"}],"version-history":[{"count":0,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/125143\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media\/125144"}],"wp:attachment":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media?parent=125143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/categories?post=125143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/tags?post=125143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}