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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