Much as formal Western dining follows a pattern of appetiser, fish, poultry, meat and so forth formal Japanese dining has a pattern of appetiser, raw dish, simmered dish, grilled dish, rice and dessert; with additional courses at the behest of the chef.
|From Goth Goes Otaku 2 Kinosaki Onsen
Our room in the Onsen Ryokan
My place setting and the beginning of the appetiser course
Squid, ebi prawn and sea snail
Fresh local crab, during Winter the Kinosaki special is snow crab from the sea of Japan. This came with a yuzo and mirin sauce that I am unable to find a recipe for but was mouth wateringly amazing and had both the boy and I, not usual crab fans in histerics.
Sashimi boat including whole trout, squid, snapper, ebi, salmon, scallop and kingfish.
The entire boat was mirrored so that we each had the full set of sashimi courses.
Red bean rice with broiled prawns in a fish stock bouillabase
Grilled mackerel with lima bean and pickled ginger shoots
Hand spun spinach udon with gratted yam, wasabi, salmon roe and sturgeon roe (caviar)
Wagyu beef, peppers, onions and asparagus for grilling
Fugu, sugar snap bean and eggplant tempura
Shelfish and fern osuimono
Spinach and white fish cha-han
Gen-mai-cha - toasted rice tea with a glass of ume-shu (plum wine) on the rocks behind it
Local vanilla ice cream and kiwi fruit
One of the other very old world nuances of onsen ryokans is that you are often appointed a parlour maid to serve you your food and meet your needs during your stay. This is our lovely server Yoko who was more than happy to help us out by naming the ingredients we didn't recognise and the importance of each item.