Saturday, May 24, 2014

Fine Dining in Japan

Konichiwa!   
We have just returned from our Japan tour and I just have to share some of our culinary adventures with you.   We ate everything from Japanese street food like takoyaki, a delicious small eggy ball with a piece of octopus in it (you can get it locally from Nijiya Market, freshly made or frozen) served with a sauce, different kinds of noodles, all kinds of sweets (like “Manju,” a rice flour with sweet bean paste and  sweet or savory “sen bei” a crispy rice cakes of all sizes and shapes), yakitori, yakinori, etc. to a $180 pp Kaiseki dinner in Kyoto.

The photos are from our kaiseki dinner at the Kikunoi restaurant in the Roan district of Kyoto.   We met with executive chef who was very accommodating and spoke English, to our relief!  And, they gave us an English version of the menu, printed in rice paper, of course.  Some kaiseki dinners require that you know someone who has an “in” with the restaurant in order to get a reservation.   Our tour company made the reservations for us.  The dress is surprisingly pretty casual, considering how formal the Japanese are (they still all wear suits & ties to work).  This dinner had 16 courses that were split into sections.   Kaiseki dinners serve their courses by the way they are prepared so this dinner had Hassuu (appetizers), Sashimi, Soup, Grilled, Fresh, Fried, Rice and Dessert.  Rice in Japan is not always a  side dish but course by itself and generally served last, just before the dessert.  Each table has it’s own chef who prepares each course.
Because the attention to detail is to the nth degree, I tried to take photos of the presentation and dishes, bowls, etc. because it was half of the pleasure of dining.

The amuse bouche was a small crystal bowl of “Sake with the fragrance of Iris leaf. If you look closely at the photo you can see the symbol of the restaurant etched into the crystal.  The napkins also had this symbol printed on them and were given to us as a gift when we left the restaurant

We ordered a bottle of the restaurant’s cold sake, a dry sake that had herbal notes that we all enjoyed.  We ordered sake at several restaurants and lounges to do our own tastings and found them very palatable and amazingly as different as chardonnays are in California.  This was one of our favorites.  I took a photo of the sake carafe that had been frozen before the sake was added and stayed cold throughout the dinner.  It was made of very heavy metal that was able to maintain the cold temperatures.  I was very enchanted with it’s shape as well as it’s function.   Had I thought of it at the time, I should have checked to see if I could buy one from them. . . darn!
We were first presented with my favorite dish of the evening, an amuse bouche of  “Chinese yam jelly, sea urchin, Shiso flower, light soy sauce gel with Wasabi”.     The square of  jelly was infused with minced “nagaimo,” a crispy, crunchy yam that is rinsed several times to eliminate the slime before it is added to the jelly.  It was topped with Uni (sea urchin) and then bathed in a light soy sauced infused with wasabi.  What an unimaginable combination of crispy, creamy, salty, spicy, light and rich flavors topped with the unforgettable taste of a shiso flower.  Very umami!

The next dish was a wooden box, topped with a live iris, reflecting the theme of the evening.   Once the lid was removed, we were presented with an array of a  Aburame (Greenling, a fish) marinated in rice vinegar, Chimaki-Sushi, ginger wrapped eel in Kanpyo (dried gourd shavings), Tai (red sea bream fish) roe cake, Edamame (green soybeans), Japanese Taro with fermented soy beans, salted Tai (sea bream) and Hana-Sansho (Japanese pepper flowers).   Better than a box of chocolates!  You never know what you are going to get.   And so beautifully presented, don’t you think?

ppetizers:

Then comes our sushi course of Tai (Red sea bream), Shimaazi (yellow Jack fish), yellow leek, Udo (very nutritious omega 3 fish oil) and carrot, wasabi and Bonito (fish from tuna family), with ponzu (citrus based sauce) gel.  They were too generous with their servings because we were starting to get full and we had 14 entre’s to go.
Onto our soup course of Guji (tilefish), a thin egg omelet, Cha-soba (green tea noodles) in a Tsuyu (a stock made of bonito flakes, soy and mirin, a flavored sake) served with Matcha  (tea made from freshly ground tea leaves ground into a powder).  Again, served in beautiful bowls and artfully arranged.

The “Grill” course was two dishes.  We had a choice of either Ayu, Tade-zu (a water pepper vinegar sauce) or a Miso-marinated flatfish with sweet pepper.  I chose the flatfish that was grilled from a ceramic grill set on our table.   I was told to eat the whole fish.  It looked fearsome but it was such a small fish and so crispy and very delicious.   Bill and my cousin ordered the Ayu, a fresh water small fish, marinated in the water pepper vinegar, served in beautiful antique hand-painted dishes.  

After we ate our grilled fish, we were served a tiny, tiny, tiny eggplant.  It was the size of the end of your thumb!!   Very cute but besides that, very savory, vinegary with just  taste of sweet.
 
Our salad course composed of two dishes.  The first one was my next favorite dish of Junsai (water shield, a member of the water lily family), cucumber and Umeboshi (a pickled plum).   Served in a lidded bowl that belied what it contained.  Imagine our surprise when we removed the lid!   I’ve never eaten a junsai before…it’s sort of a green crunchy root surrounded by a gel that it creates to protect it.If you google “junsai water shield” you’ll see photos of it.   Very fascinating ingredient! 


The second part of our salad course was very strange and none of us liked it that much.  It was a tofu dish with the milt of the tai fish (milt is the seminal fluid of fish…think sperm), broad beans, wheat gluten and Myouga, (a Japanese ginger that is a cross between fresh ginger shoots and a mild pickling onion, but without any strong onion-y flavor. They look like slender shallots not like the ginger root that we are used to). . . so-o-o, moving on to our next course which is “Fried.”

We ate fried Abalone with rice cracker, bamboo shoot, sweet pepper with a sauce made from the liver of the abalone.   The abalone was rather tough, which really surprised us since we’ve eaten very tender abalone from Manresa as well as other restaurants.   But since we were getting pretty full by now, it was a good excuse to skip a course.   Again, served very artfully and tantalizing which added to our disappointment.

Our last savory course was a steamed rice made with grilled Tai, napa cabbage, and assorted Japanese pickles.   It was made just for our table as you can see from the photo of our private chef with it.  This rice was absolutely delicious!  The Tai fish pieces along with the cabbage and pickles was fabulous combination of tastes, textures and umami.   The sad part was that we were so full by this time, that we could only eat a few bites and wish that we could create space for it in our tummies.

Sigh, so many great dishes and so little space in our bodies. . .


We finally come to our dessert choices:  either a Champagne sorbet with pineapple and aloe that Bill and my cousin ordered, because they had no more space to eat another bite so I had to sacrifice myself and order the Strawberries with strawberry sauce and milk ice cream.   Both entre’s were refreshing and the perfect ending to a memorable Japanese meal.  

If you have a chance to travel to Japan, save your quarters and try to make a reservation at a Kaiseki restaurant.  They usually have price range choices from $100-200 (including tax and tip) and are found in major cities, like Tokyo, Kyoto, Hiroshima or Osaka.  Each region of Japan serves similar dishes in different ways but you are sure to have a wonderful meal!

But for cheaper, fun AND delicious fare, go to the Nishiki Market in Kyoto.  It is a 3-block long, covered market filled with tiny stalls that sell different foods, desserts and gifts.  I even found tofu donuts!!  And, if you are looking for a great Japanese knife or knives, look for the knife stall…whoa!   Great knives that are made right there.  I wish we had such a place here.  There was a man who was sharpening knives on a whetstone wheel; made me wish I had brought some knives for him but he only sharpens soft steel knives, not stainless steel.   In Osaka, there is a food district that sells street food as well as restaurants too.

Where have you been traveling for food?  Sharon, send us a post from Paris with photos!

See most of you in June for our Zuni Café, Judy Rodgers, dinner!

Sayonara!


Sandi