Yamada Onsen, Nagano (長野県山田温泉) - Dinner at Fujiiso ryokan (藤井荘)

We enjoyed a sumptuous kaiseki dinner at Fujiiso (藤井荘), a luxury Onsen (hot springs) ryokan located in Yamada Onsen, Takayama-mura, Nagano. Below is a explanation of each course, summarized in both Japanese and English. They are: COURSE 1 - SAKIZUKE (先付 - Appetizer): White Aspara Bara Surinagashi (ホワイトアスパラすり流し - Grated White Asparagus Soup) Uni (雲丹 - Sea Urchin) Hanaho (花穂 - Shiso Flowers) COURSE 2 - Zensai (前菜 - Appetizer #2): Seri Goma-ae (芹胡麻和え - Japanese Parsley/Water Celery dressed in Sesame sauce) Takenoko to Ika no Kinome-ae (筍木と烏賊の芽和え - Bamboo Shoots Young Leaves of a Sansho Plant) Iidako Uma-ni, Tai no Ranso (飯蛸旨煮, 鯛の卵巣 - Simmered Octopus, Red Sea Bream Ovaries) Sakura Ninjin (桜人参 - Carrot cut in the shape of a Sakura Cherry Blossom and simmered in Dashi broth) Sanshoku Ishigaki Imo (三色石垣小芋 - Three-colored Ishigaki Koimo Potato. Ishigaki Koimo refers to a small Sweet Potato that is boiled in dashi, sake, sugar and white soy sauce) Hanami Sushi (花見寿司 - Sushi prepared to look like Dango (flour balls, unlike mochi that is made with rice) on a skewer that's typically eaten during Cherry Blossom viewing season) Maguro (マグロ - Tuna) Tai (鯛 - Red Sea Bream) Ika (烏賊 - Squid) Tai Wakakusa-yaki to Mayonnaise, Ranpaku Merengue & Nanohana Sauce (鯛若草焼きとマヨネーズ, 卵白メレンゲ & 菜の花ソース - Grilled Red Sea Bream with sauce made from Mayonnaise, Egg White Merengue & the Young Ferns of a Rapeseed Plant) COURSE 3 - WANMONO (椀物 - Soup Dish): Kodai Sakura Mochi (小鯛桜餅 - Red Sea Bream wrapped over Mochi) Takenoko (筍 - Bamboo Shoots) Nanohana (菜の花 - Young Ferns of a Rapeseed Plant) Ninjin (人参 - Carrot) Daikon (大根 - Daikon Radish) Kinpaku (金箔 - Gold Flakes) COURSE 4 - YAKIMONO (焼き物 - Grilled Dish): Shinshu Gyu Steak (信州牛ステーキ - Shinshu Beef Steak that's been fed Apples) Baby Corn (ベビーコーン) Tomato (トマト) Mekyabetsu (芽きゃべつ - Brussels Sprouts) Jagaimo (じゃが芋 - Potato) Eringi (エリンギ - Eringi Mushroom) Wasabi (山葵) Botan Kosho Miso (ぼたんこしょう味噌 - Miso Red Bean Paste with Botan Pepper) Ponzu (ポン酢 - Ponzu Sauce) Alternate: Kaibashira, Tai no Kirimi to Asapara no Kogane-yaki (貝柱, 鯛の切身とアスパラの黄金焼き - Baked Giant Clam adductor muscle, Red Sea Bream and Asparagus smothered with a creamy white/golden sauce primarily made with Egg Yolk and Whipping Cream) COURSE 5 - MEIBUTSU (名物 - Specialty/Signature Dish): Ponpon Nabe (ぽんぽん鍋 - Fried skewers in a hot pot filled with Olive Oil) Maruju Ringo (丸十林檎 - Satsuma-imo Potato stuffed with Apple) Ebi Gobo (海老牛蒡 - Shrimp with Burdock Root) Nozawana Mochi (野沢菜餅 - Mochi filled with Japanese Mustard Leaves) Tori Renkon Hasami (鶏蓮根挟み - Lotus Roots stuffed with minced Chicken Gizzard) Shinshu Pork Fukimaki (信州ポーク蕗巻き - Butter Burstalk wrapped with Shinshu Pork) ALTERNATE: Kabocha (南瓜 - Kabocha Japanese Squash) Shio (塩 - Salt) Aka Yuzu Kosho (赤柚子胡椒 - Red Yuzu Citrus Pepper) COURSE 6 - OSHINOGI (御凌ぎ - Small, Interim Dish): Age Soba Gaki (揚げ蕎麦掻き - Fried Soba Buckwheat flour dough) Negi (葱 - Green Onions) Momi Nori (もみ海苔 - Toasted and crumbled seaweed) Momiji Oroshi (紅葉卸し - Grated Daikon Radish with Togarashi Chili Peppers) COURSE 7 - NIMONO (煮物 - Simmered Dish): Awabi Azuki-ni (鮑小豆煮 - Abalone simmered with Azuki red bean broth) Daikon (大根 - Daikon Radish) Taranome (タラの芽 - Japanese Angelica Tree Sprout) Renkon (蓮根 - Lotus Root) Yuzu (柚子 - Yuzu Citrus) COURSE 8 - GOHAN (御飯 - Rice Dish): Kijima Taira-san Koshihikari (木島平産コシヒカリ - Kijima Taira Koshihikari Rice) COURSE 9 - TOMEWAN (留椀 - Soup Dish): Enoki Miso Jitate (えのき味噌仕立て - Enoki Miso Red Soybean Paste Soup) COURSE 10 - KOUNOMONO (香物 - Pickled Vegetables): Kyuri (胡瓜 - Cucumbers) Ninjin (人参 - Carrots) Daikon (大根 - Daikon Radish) COURSE 11 - KUDAMONO (果物 - Fruits): Hojicha Ice (ほうじ茶アイス - Hojicha Roasted Green Tea Ice Cream)