Kirishima, Kagoshima (鹿児島県霧島市) - Isshin (悠久の宿 一心) dinner 2025 Nov. 27

We enjoyed a wonderful Japanese dinner during our stay at Yukyu no Yado Isshin (悠久の宿 一心), an 8-room luxury ryokan located in Kirishima, Kagoshima Prefecture (鹿児島県霧島市). The menu, as well as explanations for each serving, were all in Japanese, but I've tried my best to summarize everything in both languages here. They are:

COURSE 0 - SHOKUZENSHU (食前酒 - Apertif):
Kurozu Iri Jikasei Umeshu (黒酢入り自家製梅酒 - Homemade black vinegar-infused plum wine)

COURSE 1 - SAKESAI (酒菜 - Side Dishes for Sake):
Awabi Taisen-ni (鮑大船煮 - Abalone simmered in a large pot)
Kinoko to Mizuna Ohitashi (茸と水菜お浸し - Fungus and Japanese mustard spinach seasoned in cold dashi broth)
Nasu Rikyu-yose to Ikura (茄子利久寄せとイクラ - Nasu Japanese eggplant and lees with sesame and salmon roe)
Kaki to Mukago Shira-ae (柿と零余子白和え - Persimmon and young Satoimo (Japanese Mountain Yam Bulb) with white paste made of mashed Tofu

Amera Tomato Tofu (アメーラトマト豆腐 - Tomato Tofu. Amera tomatoes were developed in Shizuoka Prefecture)
Tomato (トマト)
Cerfeuil (セルフィーユ - Chervil, a herb)
Hachimitsu Dressing (蜂蜜ドレッシング - Honey dressing)
Kuko no Mi (枸杞の実 - Goji berries)

COURSE 2 - OWAN (御椀 - Clear Soup):
Dobin Mushi (土瓶蒸し - Soup served in a dobin tea pot)
Matsutake (松茸 - Matsutake mushrooms)
Kuruma Ebi (車海老 - Japanese Tiger Prawn)
Mitsuba (三つ葉 - Japanese parsley)
Sudachi (酢橘 - Sudachi citrus)

COURSE 3 - TSUKURI (造り - Sashimi):
Tai (鯛 - Red Sea Bream)
Kuruma Ebi (車海老 - Japanese Tiger Prawn)
Uni (雲丹 - Sea Urchin)
Ika (烏賊 - Squid)
Otoro (大トロ - Fatty tuna)
Kanpachi (寒八 - Greater Japanese Amberjack)

COURSE 4 - NIMONO (煮物 - Simmered Dish):
Ara (Kue) no Chirimushi (アラ(九会)のちり蒸し - Longtooth Grouper Chirimushi - Chirimushi is a steamed dish made by steaming white fish, tofu and vegetables in kelp stock and sake, then dipping them in ponzu sauce)
Shiitake (椎茸 - Shiitake mushrooms)
Tofu (豆腐)
Konbu (昆布 - Konbu sea kelp)
Ponzu (ポン酢 - Ponzu sauce)

COURSE 5 - YAKIMONO (焼物 - Grilled Dish):
Sanma Yuan-yaki (秋刀魚柚庵焼き - Pacific Saury that's been marinated in a mixture of soy sauce, sake, sugar, mirin and citrus fruit
Satsuma Tori Teriyaki (薩摩鳥照焼 - Satsuma chicken teriyaki)
Ebi Kosodezushi (海老小袖寿司 - Pressed Shrimp Kosodezushi. Kosodezushi is a type of pressed sushi that is cut to resemble the sleeves of a kimono
Myoga (茗荷 - Japanese ginger
Nasu (茄子 - Japanese eggplant)
Ao Shishito (青獅子唐 - Green Shishito pepper)
Senmai-zuke (千枚漬け - A traditional Kyoto pickle made by thinly slicing Shogoin turnips and pickling them in vingar with konbu sea kelp, chili peppers, etc.)
Momiji-fu (紅葉夫 - Wheat gluten cut in a shape of a momiji maple leaf)
Koyadofu (高野豆腐 - Koyadofu is a frozen-dried Tofu)
Kuri (栗 - Chestnut)

COURSE 6 - AGEMONO (揚げ物 - Deep-fried Dish):
Kuruma Ebi Tenpura (車海老天婦羅 - Japanese Tiger Prawn tempura)
Matcha Shio (抹茶塩 - Green tea salt)

COURSE 7 - SHIIZAKANA (強い肴 - Large, Hot Dish):

FOR HIM:
Kagoshima Kuroge Wagyu Shabu Shabu (鹿児島黒毛和牛しゃぶしゃぶ - Kagoshima Kuroge Wagyu beef Shabu Shabu (Hot pot))

FOR HER:
Kagoshima Kurobuta Shabu Shabu (鹿児島黒豚しゃぶしゃぶ - Kagoshima Kurobuta Pork Shabu Shabu)

Shio Dashi (塩出汁 - Salt broth dipping sauce)
Goma Ponzu (胡麻ポン酢 - Sesame ponzu dipping sauce)
Negi (葱 - Green onions)
Yuzu Kosho (柚子胡椒 - Yuzu Citrus and Pepper Paste)

COURSE 8 - KOUNOMONO (香の物 - Pickled Vegetables):
Jikasei Asadazuke (自家製浅漬け - Vegetables seasoned with salt and konbu sea kelp)
Kyuri (胡瓜 - Cucumber)
Daikon (大根 - Daikon radish)
Hakusai (白菜 - Chinese Cabbage)

COURSE 9 - GOHAN (ご飯 - Rice Dish):
Kinoko Takikomi Gohan (茸炊き込み御飯 - Rice cooked with fungus)

COURSE 10 - TOMEWAN (留椀 - Soup Dish):
Nori Jiru (海苔汁 - Nori soup)
Tofu (豆腐)

COURSE 11 - MIZUGASHI (水菓子 - Dessert):
Melon (メロン)
Muscat Daifuku (マスカット大福 - Mochi with Shine muscat grapes and sweet red bean paste inside)
Mikan (蜜柑 - Japanese Mandarin Orange)
Kabosu Pudding (香母酢(カボス)プリン - Pudding made with Kabosu, a type of citrus fruit)