Scenes from our Kaiseki dinner at Fufu Kawaguchiko (ふふ 河口湖), a boutique luxury property that is located in the Fuji Five Lakes area in Fujikawaguchiko, Yamanashi (山梨県富士河口湖.) The explanations of the dishes (as well as the menu) were in Japanese, so I’ve done my best to localize the food descriptions to English (to the best of my ability.) They are:
COURSE 1 – Sakizuke (先付 – Appetizer):
* Shogo-in Kabu Maki Hiyaki (聖護院蕪薪火焼 – Firewood-grilled Japanese Turnip from Shogo-in Temple in Kyoto)
– Yuzu Miso (柚子味噌 – Yuzu Citron Miso)
– Kaibashira-an (貝柱餡 – Shellfish Sauce)
COURSE 2 – Shirumono (汁物 – Soup):
* Kani to Nagaimo Surinagashi (蟹と長芋摺り流し – Clear Soup of Crab)
– Tai Shinjo (鯛真条 – Sea Bream Fish Ball)
– Ebi-imo (海老芋 – Grated “Shrimp” Taro Root)
– Mitsuba (三つ葉 – Japanese Wild Parsley)
COURSE 3 – Sakizuke (先付 – Appetizers):
* Aburi Hotate Temari Sushi, Ume Konbu Ponzu (炙り帆立手毬寿司, 梅昆布ポン酢ソース – Lightly Seared Scallop Sushi Ball with Ume Konbu Ponzu sauce)
* Tara Shirako Hakusai Soup-an Yakumi (鱈白子 白菜スープ餡 薬味 – Cod Milt covered with Thick Cabbage Soup)
* Wakasagi Karaage to Kuwai Castella (公魚から揚げと慈姑カステラ – Deep-fried Japanese Smelt and Water Chestnut Castella)
* Horenso to Hoshi Gaki no Kurumi-ae (胡桃和え – Spinach and Dried Persimmons dressed in Chestnut sauce)
* Ne-mitsuba, Kurage to Maitake no Yuko Bitashi, Ringo (根三つ葉, クラゲと舞茸の柚香浸し Wild Japanese Parsley Roots, Jellyfish and “Hen-of-the-woods” Maitake Mushroom in a cold Yuzu broth with sliced Apples)
COURSE 4 – Sen (鮮 – Fresh Fish/Sashimi):
* Hon Maguro (本鮪 – Bluefin Tuna)
* Kanbirame (寒平目 – Winter Sole/Flat Fish/Flounder)
* Aori Ika (煽り烏賊 – Bigfin Reef Squid)
COURSE 5 – Kaori (香り – “Smokey” Dish):
FOR HER:
* Kinmedai Okaki-yaki (金目鯛おかき焼き – Grilled Splendid Alfonso dressed with Rice Crackers)
FOR HIM:
* Fujizakura Pork Okaki-yaki (山梨県富士桜ポークおかき焼き – Grilled Fujisakura Pork from Yamanashi dressed with Rice Crackers)
– Ninjin Oil-yaki (人参オイル焼き – Carrot Glasse)
– Chikutan Tamago Sauce (竹炭玉子ソース – Hollandaise Sauce with Bamboo Coal)
– Hachimitsu Mustard (蜂蜜マスタード – Honey Mustard)
– Red Wine Sauce (赤ワインソース)
COURSE 6 – Kuchi Nagashi (口直し – Palette Cleanser):
* Nama Yuba (生湯葉 – Fresh Yuba Tofu Skin)
* Nagaimo (長芋 – Chinese Yam / Japanese Mountain Yam)
– Kabocha Sauce (南瓜ソース – Kabocha Pumpkin Sauce)
COURSE 7 (FOR HER) – Yogan Fusen-yaki (溶岩風船焼き – Balloon-Grilled Over Lava Rock Dish):
* Karei (鰈 – Righteye Flounder)
* Hakusai (白菜 – Cabbage)
* Mizuna (水菜 – Japanese Mustard)
* Maitake (舞茸 – “Hen-of-the-woods” Maitake Mushroom)
* Ki Nira (黄韮 – Yellow Garlic)
COURSE 7 (FOR HIM) – Yogan Yaki (溶岩焼き – Lava Stone-grilled Dish):
* Kuroge Wagyu Beef
– Kikuna (菊名 – Crown Daisy. Crown Daisy is the flower of a Chrysanthemum)
– Shiitake (椎茸 – Shiitake Mushrooms)
COURSE 8 – Gohan (御飯 – Rice Dish):
* Buri to Kiku-imo no Kamadaki Gohan (鰤と菊芋の釜焚き御飯 – Rice cooked in a clay pot with Japanese Amberjack and Chrysanthemum Potato / Jerusalem Artichoke)
Yamanashi Ken-san Mukawa Koshihikari Shiyo (山梨県産武川コシヒカリ使用 – Rice is Mukawa Koshihikari from Yamanashi Prefecture)
– Oba (大葉 – Perilla)
– Irigoma (煎り胡麻 – Roasted Sesame)
– Yuzu Oroshi (柚子卸し – Grated Yuzu Citrus)
COURSE 9 – Kounomono (香物 – Pickled Vegetables):
COURSE 10 – Tomewan (留椀 – Soup):
* Akadashi (赤出汁 – Red Miso Soup)
COURSE 11 – Mizugashi (水菓子 – Dessert):
* Yaki Imo Choco Mousse (焼き芋チョコムース – Sweet Potato Chocolate Mousse)
* Ichigo (苺 – Strawberry)
* Hojicha Ice Cream (ほうじ茶アイス – Hojicha Roasted Green Tea Ice Cream)
* Berry Sauce (ベリーソース)