Kyoto (京都) - Kaiseki lunch at Kitcho (京都吉兆嵐山本店) 2025 Sep. 21

We had lunch with some of our family at Kyoto Kitcho (Arashiyama Honten) (京都吉兆嵐山本店), a famous Kaiseki restaurant. The explanation of each dish was in Japanese, but here is a description of everything that was served (includes both Japanese and English text), done to the best of my ability...

COURSE 1:
Hishigani-su (菱蟹酢 - Vinegared Elbow Crab)
Cocao Nibu (カカオニブ - Cacao Nib. Cacao Nibs are a superfood used to make chocolate. They are made by removing the outer skin of roasted cacao beans and roughly crushing the endosperm)
Osu no Jelly (御酢のゼリー - Vinegar Jelly)

COURSE 2 - OWAN (お椀 - Soup Dish):
Nagano Matsutake to Awaji Hamo (長野松茸と淡路鱧 - Matsutake Mushrooms from Nagano and Pike Conger from Awaji)
Nagaimo (長芋 - Japanese Mountain Yam)
Sandomame (三度豆 - Common Bean that can be harvested 3 times a year)
Bainiku (梅肉 - Umeboshi Pickled Plum)

COURSE 3 - OTSUKURI (御造り - Sashimi):
Nagasaki Ken-san Meichidai (長崎県産メイチダイ - Gingko Fish from Nagasaki)
Anko no Kimo shoyu (アンコウの肝醬油 - Soy sauce with Monkfish Liver)
Ponzu chili-zu (ポン酢チリ酢 - Ponzu and chili sauce)
Wasabi (山葵)
Age Konbu (揚げ昆布 - Fried Konbu sea kelp)

COURSE 4 - OTSUKURI #2 (御造り #2 - Sashimi second dish):
Kyoto Ine Toro (京都伊根のトロ - Toro fatty tuna from Ine, Kyoto)
Ise-ebi (伊勢海老 - Spiny Lobster)
Wasabi (Toro) (山葵 (トロ) - Wasabi for the Toro)
Shoga (Ise-ebi) (生姜 (伊勢海老) - Grated ginger for the Spiny Lobster)
Irigoma (煎り胡麻 - Roasted Sesame)
Tomyo, Komatsuna, Shiitake (豆苗, 小松菜, 椎茸 - Pea Sprouts, Japanese Mustard Spinach, Shiitake mushrooms)

COURSE 5:
Hokkaido Rausu no Suzuko (Sujiko) Shoyu-zuke (北海道羅臼町スズコ (筋子)醤油漬け - Soy Sauce-dressed Salmon Roe from Rausu in Hokkaido)
Zucchini, Renkon, Nagaimo, Wasabi (ズッキーニ, 蓮根, 長芋, 山葵 - Zucchini, Lotus Roots, Japanese Mountain Yam, Wasabi)

FOR THE GIRL:
Yonezawa Gyu beef filet (米沢牛フィレ)
Yurine Fry (百合根フライ - Fried Lily Bulb)
Kounomono (香の物 - Pickled vegetables)
Gohan (ご飯 - Steamed white rice)

COURSE 6:
Ebi (海老 - Shrimp)
Guji (Amadai) no Nikogori (グジ(赤甘鯛)の煮凝り - Tilefish in a jellied broth)
Saffron Jelly - Kokusan Sakurambo to Ebi Dashi no Jelly (サフロンゼリー - 国産さくらんぼと海老出汁のゼリー - Saffron Jelly: Japanese Cherries and Shrimp Dashi Jelly)
Gyu Hohoniku-taki (牛ほほ肉炊き - Simmered Beef check)
Tai Nanban (鯛南蛮 - Red Sea Bream marinated with a sweet, soy-based vinegary dashi sauce)
Gori no Amedaki (鮴 - Fluvial Sculpin (fish) Amedaki. Amadaki (also known as Ame-ni) is a cooking method in which small fish are simmered in a broth with added corn syrup or sugar to create a sweet and spicy, glossy finish.)
Satsuma-imo Amadaki (薩摩芋甘炊 - Sweetened Japanese Sweet Potato)

Kamasu no Sunomono (カマスの酢の物 - Vinegared and lightly-seared Barracuda)
Hatsuka Daikon (二十日大根 - Garden Radish)
Tsurumurasaki (つるむらさきは - Malabar Spinach)
Osu no Jelly (お酢のゼリー - Vinegar Jelly)

COURSE 7:
Guji (Amadai) no Shioyaki (グジ(赤甘鯛)の塩焼き - Salt-grilled Tilefish)
Maitake Tempura (舞茸天ぷら - Maitake mushrooms tempura)
Ginnan (銀杏 - Gingko Nuts)
Hebesu (へべす - Hebesu is a citrus from Miyazaki Prefecture and similar to Yuzu, Sudachi and Kabosu)

COURSE 8 - TAKIAWASE (焚合 - Simmered Dish):
Kamo Nasu (賀茂茄子 - Kamo Aubergine Eggplant)
Manganji Togarashi (万願寺唐辛子 - Manganji Japanese Chili Pepper)
Nankin (南京 - Kabocha Japanese Squash)
Shiitake (椎茸 - Shiitake mushroom)
Myoga (茗荷 - Japanese ginger)

COURSE 9:
Nagano Matsutake no Takikomi Gohan (長野松茸の炊き込みご飯 - Rice cooked with Matsutake mushrooms from Nagano)
Kyo Aka Jidori Sumiyaki (京赤地鶏炭焼き - Charcoal-grilled "Kyo" Chicken from Kyoto)

Kounomono (香の物 - Pickled vegetables):
Ume to Kabura awase (梅と鏑合わせ - Pickled plum mixed with Japanese Turnip)
Suzuki to Kabu awase (鱸と蕪合わせ - Sea Bass mixed with Japanese Turnip)
Kobu no Tsukudani (昆布の佃煮 - Konbu sea kelp simmered in soy sauce and mirin)

COURSE 10:
Yamagata Ken-san Tsuyahime Gohan (山形県産つや姫ご飯 - "Tsuyahime" steamed rice from Yamagata Prefecture)

COURSE 11:
Shizuoka Ken-san Crown Melon (静岡県産クラウンメロン - Crown Melon from Shizuoka Prefecture)
Tottori Shinkansen Nashi (鳥取県産新甘泉梨 - "Shinkansen" Pear from Tottori Prefecture)
Nagano Purple Budo (長野パープルぶどう - "Nagano Purple" grapes from Nagano Prefecture)
Kyoto Ichijiku (京都無花果 - Fig from Kyoto)

COURSE 12:
Hatsukari (Joyo Manju) (初雁（薯蕷饅頭 - Hatsukari (Joyo Manju) is Kudzu mixed with brown sugar and filled with Lily Bulbs. It has a bouncy/chewy texture)