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Seasonal Delights: Introducing Kifu no Sato’s Autumn Standard Kaiseki Course

11,Aug 2015 Information

One of the main draws of staying in a traditional Japanese ryokan is undoubtedly the food. Here at Kifu no Sato, with a one night stay, one can enjoy a luxurious traditional Japanese kaiseki meal for dinner, as well as a refreshing breakfast the next day. All ingredients are carefully sourced to ensure that only the freshest produce of the highest quality is used. The menu is changed every season, and the chefs do their utmost to ensure that a meal that complements the atmosphere and brings out the best in the ingredients used is created.

Today, we would like to introduce Kifu no Sato’s autumn Standard Kaiseki dinner set, which will be served from 1 September 2015 to 5 November 2015.

S秋全体

After an aperitif of in-house-made fruit liqueur, two light appetisers are served. The first is a three-part prelude served on a long plate whose components change depending on the availability of the ingredients for the day, but usually consist of a delicate, soft ball of taro mixed with uni, braised duck, and edamame. The other (pictured below) is served in a bowl – simmered edible chrysanthemum leaves and petals, matsutake mushrooms, chestnut, and lime – a gentle burst of flavour.

乙な味

Sashimi (pictured below) is the next number; three types of fish which, again, vary according to availability, but salmon, squid, and sea bream usually make an appearance. The fish is so fresh, it can be savoured with just a mere dab of wasabi and soy sauce.

Sお造り

The meal’s first step towards the distinctly savoury comes in the form of dobinmushi (pictured below), a dashi-based soup simmered with conger pike eel, chicken, matsutake mushroom, prawn, and mitsuba (Japanese parsley), served in a teapot. One first pours the broth into the provided teacup and drinks it, either as is or with a squeeze of lime. After the first taste of soup, one moves on to enjoy the ingredients. The lid of the teapot is removed, so the tasty morsels can be transferred from the teapot into the teacup, and then replaced so that the broth and remaining ingredients stay warm. After all the ingredients are eaten, one returns to drink the broth, perhaps with a new understanding of its components and a better appreciation of the depth and dimensions of the flavour.

土瓶蒸し

The next item on the menu, Chiya Beef Loin on houba (Japanese magnolia) leaf miso grill, is also a fragrant delight. Slices of Chiya Beef loin and vegetables are placed on a makeshift dish of houba leaf, and then grilled with miso. The leaf gives off a delicate aroma as it is warmed by the fire, which also transfers to the ingredients. The result is tender slices of beef which melt in your mouth, the flavour of the miso tempered by the vegetables and the leaf and blending harmoniously with the meat, neither overpowering the other.

特選千屋牛ロース朴葉味噌焼き

The salt-grilled cherry salmon which follows is presented on a bamboo basket and served with various types of fried treats, such as lotus root, fu (wheat gluten pieces), soba, as well as vinegar-seasoned daikon radish. The contrast between the tender flesh of the fish and the crisp crunch of the accompaniments is a pleasure.

山女魚塩焼き

The last of the main dishes, the tempura is made with freshest ingredients and covered lightly with batter and fried, just enough for a satisfying crunch but not so much that the dough overpowers the taste. A variety of vegetables and meat is used, but usually sweet potato, matsutake mushroom, shishito pepper and mackerel pike are served. The feeling of biting into a portion of tempura which is crunchy and uniformly hot all over is indescribably sublime.

Before the rice, miso soup, and pickles necessary to every traditional Japanese meal are brought out, there is a brief interval of sunomono (pictured below), vinegar-prepared seasonal items which refresh the palate.

酢の物

The rice (pictured below) that accompanies this dinner course is flavoured with matsutake mushrooms, resulting in a rich flavour and warm, gentle brown colour. The red miso soup is full-bodied from the red miso paste used, and the pickles are a helpful palate-cleanser before the dessert is served.

松茸御飯

Finally, the culinary experience ends off with a serving of in-house-made ice cream, seasonal fruit, and tea. The flavour of the ice cream varies, but can range from amazake (a sweet fermented rice drink) to black soy beans, and are all equally delightful in their balance and taste. Likewise, the type of fruit changes according to availability, but are all carefully selected for their freshness.

Why not let Kifu no Sato delight your taste buds and bring you on a tantalizing adventure of flavours from start to finish?

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