Toba, Mie, Japan (三重県鳥羽市) - Dinner at Kisara Bettei Toki (季さら別邸刻)

We were served a Kaiseki dinner in our Hanada (縹) suite room at Kisara Bettei Toki (季さら別邸刻～Toki～), a luxury ryokan located in Toba, Mie Prefecture, Japan (三重県鳥羽市.) The menu (and explanation by the server) was in Japanese, but I've done my best to describe it in both languages below...
COURSE 1 - Zensai (前菜 - Appetizers):
* Aburi Hirame to Nanohana no Toba Kosho-ae (炙り平目と菜の花の鳥羽こしょう和え - Lightly Seared Sole/Flat Fish with Toba Pepper-flavored Young Fern of a Rapeseed Plant)
* Chaburi Namako no Kimizu Oroshi (茶ぶりなまこの黄身酢おろし - Bancha Tea-flavored Sea Cucumber with Kimizu Vinegar)
* Fuyu Goshi Age Senryo Nasu to Kuroge Wagyu no Shabu Shabu (冬越千両茄子と黒毛和牛のしゃぶしゃぶ - Fried Winter Senryo Eggplant and Kuroge Wagyu Beef Shabu Shabu)
- Granny Smith (グラニースミス - Granny Smith Apple)
- Yurinchi Sauce (油淋鶏ソース - Sweet and Sour Sauce)
COURSE 2 - Kaiko/Umisachi (海幸 - "Ocean Tool to Catch Prey"; it's actually simply Sashimi):
* Ise Ebi (伊勢海老 - Ise/Spiny Lobster)
* Awabi (鮑 - Abalone)
* Ise Maguro (伊勢マグロ - Tuna from Ise)
* Kanpachi (間八 - Greater Japanese Amberjack)
- Nama Wasabi (生山葵 - Raw Wasabi)
- Dashi Shoyu (出汁醬油 - Dashi Soy Sauce)
COURSE 3 - Dokuso (独創 - Original Dish):
* Furofuki Daikon no Porcini Sauce to Foie Gras no Saijo Shiro Mirin Aji (風呂吹き大根のポルチーニソースとフォアグラの最上白味醂味 - Furofuki Daikon Radish with Foie Gras flavored with Saijo White Mirin, Porcini Sauce)
- Furofuki Daikon is a thick-cut Daikon Radish cooked in Dashi broth and served with seasoned Miso sauce poured on top
COURSE 4 - Pasta (パスタ):
* Casarecce Pasta to Tomato Sauce (カサレッチェパスタ トマトソース - Casarecce Pasta with Tomato Sauce)
COURSE 5 - Kyosai (驚采):
* Fuyu no Tamatebako (Onsei Temari Zushi) (冬の玉手箱 (温製手毬寿司) - Winter "Tamatebako" Treasure Box (Warm Temari Sushi Balls)
- Tamago (玉子 - Egg)
- Awabi (鮑 - Abalone)
- Aka Kabu (赤かぶ - Red Japanese Turnip)
- Shiitake (椎茸 - Shiitake Mushrooms)
- Kinusaya (絹さや - Green Peas)
COURSE 6 - Tenri (てんり):
* Umi no Megumi no Yadokari-yaki, Sabayon Sauce (海の恵みのやどかり焼き サバイヨンソース - Grilled Seafood over Hermit Crab Shell with Sabayon Sauce)
- Uramura Kaki (浦村牡蠣 - Oyster from Uramura (near Toba))
- Awabi (鮑 - Abalone)
- Ise Ebi (伊勢海老 - Ise/Spiny Lobster)
- Madai (真鯛 - Japanese Sea Bream)
COURSE 7 - Ifu (威風):
* FOR HIM: Hachi Jikan Teion Chori Shita Matsusaka Gyu Roast no Steak Gohan (8時間低温調理した松阪牛ロースのステーキ御飯 - 8 hours low temperature slow-roasted Matsusaka Beef Steak over Rice)
* FOR HER: Ise Dori Gohan (伊勢どり御飯 - Ise Chicken over Rice)
- Sauce Zipang (ソース Zipang - Zipang Sauce)
- Pearl Tapioca to Aosa no Shiro Miso Shitate (パールタピオカとあおさの白味噌仕立て - White Miso Paste Soup with Pearl Tapioca and Aosa Seaweed)
- Tsukemono (漬物 - Pickled vegetables)
COURSE 8 - Mugen (夢幻 - "Dream;" aka, Dessert)
* Lime to Dates no Sucre (ライムとデーツのシュクレ - Sugared Date with Lime)
* Stollen (シュトーレン)
* Noisette no Ice Cream (ノワゼットのアイスクリーム - Hazelnut Ice Cream)

[@AnnaTravels]

Food looks so beautiful.

[@user-ik4gx3or7h]

いいホテルやん