Tuesday, September 11, 2018

Kinugawa Kanaya Onsen: Seasonal Kaiseki Dinner





Japanese cuisine is among the most highly regarded in the world, and nowhere is Japan’s culinary prowess better demonstrated than in kaiseki elegantly presented dishes. At the heart of kaiseki dining is the Japanese principle of shun, or taking ingredients at the peak of their freshness. Dishes are presented simply, without artifice. This is done not only to ensure that the true flavour of each ingredient be expressed, but also to properly display each and every one and the height of their natural beauty, thus creating the perfect synergy between cuisine and artistic expression. For our second evening at Kinugawa Kamaya Onsen, we were treated to yet another traditional multi-course Japanese dinner served in our room — Japanese style. Dressed in kimonos and served by our gracious hostess Saika, we enjoyed a wonderful Kaiseki dinner full of the fresh seasonal flavours of this gorgeous area of Japan, courtesy of chef John Kanagawa.



Green Bean Tofu with Sea Urchin and Edamame

Chopsticks with lovely stand

Two glasses of Kanaya Champagne 

Steamed Abalone

Cold sake

Pretty Sake cup

Roast Duck with figs

Japanese lacquer soup bowl

Japanese Sea Bass and lotus root rice cake in clear soup

Seasonal Sashimi of tuna, shrimp, sea bream, scallop and snapper
on a bed of crushed ice

Beautiful white and gold porcelain bowl

Simmered Fat Japanese Sea Greenling with rice dumpling and zucchini

Grilled Kirifuri Kongen Wagyu Beef Sirloin

Cold Vinegared Salad of Boiled Conger Eel and Summer Vegetables

Cold Kanuma Soba

Soba Noodle Sauce

Mixed Shrimp Tempura

Wasabi, sliced green onion and shallot

Japanese green tea

Grape Jelly topped with leaf from the garden of Kinugawa Kanaya Onsen

Grape Jelly with green and red grapes

Kimono and pijamas courtesy of the onsen, for a sound Japanese sleep 
after another delicious Kaiseki dinner




























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