Shodoshima, Kagawa (小豆島) - "Olive Kaiseki" dinner at Umioto Mari ryokan (海音真里)

We enjoyed an exceptional, 12-course "Olive Kaiseki" dinner while staying at Umioto Mari (海音真里), a 6-room luxury ryokan located on Shodoshima Island (小豆島) in Kagawa Prefecture (香川県), Japan. Shodoshima is renowned for its Olive and Soy Sauce production, and many of the dishes were intended to show off the complex flavors of Olives (especially Olive Oil) and Soy Sauce, as well as the ingredients themselves. The Olives did nothing more than enhance the flavors rather than overpowering the dishes; the executive chef has done a remarkable job in bringing out the best of everything that Shodoshima has to offer, including the bounty from the Seto Inland Sea. The menu, as well as explanation of each dish, was in Japanese, but I've tried my best to summarize everything below....

COURSE 1:
* Celery juice ni Yuzu Olive Oil (セロリのジュースにゆずオリーブオイル - Celery juice with Yuzu citrus Olive Oil)

COURSE 2:
* Asatore Asparagus Sonomama (朝採れアスパラガスそのまま - Raw Asparagus taken in the morning)

COURSE 3:
* Tako no Sumiso Oil-kake (蛸の酢味噌オイル掛け - Octopus with Vinegared Miso sauce mixed with Olive Oil)
* Jikasei Olive no Shinzuke (自家製オリーブ新漬 - Homemade new Olives in lightly-salted syrup)
* Olive Hamachi Misozuke (オリーブハマチ味噌漬 - Miso-marinated Olive-fed Yellowtail/Japanese Amberjack)

* Shinjaga to Olive no Croquette (新じゃがとオリーブのコロッケ - Fresh Potatoes and Olive Croquette)
* Chu Ebi, Kabocha-yose - butter Konbu (中海老, 南瓜寄せ - バターこんぶ - Chu-ebi Shrimp, Kabocha Squash with buttered Konbu Sea Kelp)
* Olive Jidori no Oil Mushi (オリーブ地鶏のオイル蒸し - Olive Oil-steamed Olive-fed Chicken)

COURSE 4 - OWAN (お椀 - Clear Soup):
* Tai no Shio Shitate (鯛の潮仕立て - Salt-flavored clear soup with Japanese Red Sea Bream)

COURSE 5 - Banto no Tsukuri / Shima Yasai Aodake-mori (晩冬の造り 島野菜青竹盛り - Late Winter Sashimi with Island Vegetable platter on a Green Bamboo):
* Kyuri, Tomato, Kininjin, Jinenjo, Radish, Wasabi (胡瓜, トマト, 黄人参, 自然薯, ラディッシュ, 山葵 - Cucumber, Tomato, Kininjin Yellow Carrot, Japanese Mountain Yam, Radish, Wasabi)
* Hirame to Engawa (平目と縁側 - Flounder/Sole/Flat Fish including its Engawa. Engawa is the muscle used for moving its fins)
* Kanpachi (間八 - Greater Japanese Amberjack)
* Akanishi (Nishi-gai) (アカニシ (にし貝) - Rapa Whelk aka. Rock Shell aka. Top Shell)
* Okoze (虎魚 - Stonefish)

COURSE 6:
* Tairagai no Nama Somen to Taranome, Shima Nori Tsuyu (平貝の生素麵とタラの芽, 島海苔つゆ - Cold Somen noodles with Pen-shell and Japanese Angelica Tree Sprout, Tsuyu dipping sauce with Nori Seaweed)

COURSE 7:

* FOR HIM:
- Olive Sanuki Ushi Kuroge Wagyu Momoniku no Sumibi-yaki (オリーブ讃岐牛黒毛和牛モモ肉の炭火焼 - Olive-aged, Charcoal-grilled Sanuki Kuroge Wagyu Beef Shank)

* FOR HER:
- Olive Jidori no Sumibi-yaki (オリーブ地鶏の炭火焼 - Charcoal-grilled Olive-fed Chicken)

- Kabura, Eringi, Zucchini, Tamanegi (蕪, エリンギ, ズッキーニ, 玉葱 - Japanese Turnip, Eringi Mushroom, Zucchini, Onion)

COURSE 8 - KUCHI NAOSHI (口直し - Palate Cleanser):
* Milk to Olive Oil to Rosemary no Sorbet (ミルク, オリーブオイルとローズマリーのソルベ - Milk, Olive Oil and Rosemary Sorbet)

COURSE 9:
* Kabura-mushi to Kikurage, Sanuki Denbuku, Kyabetsu (蕪蒸しと木耳, 讃岐でんぶく (ナシフグ), キャベツ - Steamed Japanese Turnip savory cake with Wood-ear Mushrooms, Fugu Blowfish caught in Kagawa, Cabbage)

COURSE 10:
* Awase Misoshiru (合わせ味噌汁 - Mixed Miso Soybean Paste Soup)

COURSE 11 - SUSHI (海音寿司):
* Shitabirame (Geta) to Ebi no Chirashi Sushi (舌平目(げた)と海老のちらし寿司 - Olive Flounder / Bastard Halibut and Shrimp Chirashi Sushi)
* Akanishi (Nishi-gai) maki (アカニシ (にし貝) - Rapa Whelk aka. Rock Shell aka. Top Shell hand roll)
* Kanpachi Nigiri (間八 - Greater Japanese Amberjack Nigiri)
* Kochi Nigiri (コチにぎり - Bartail Flathead / Indian Flathead Nigiri)

COURSE 12 - DESSERT (デザート)
* Shima Ichigo Rare Cheese (島苺のレアチーズ - Rare Cheesecake with Island Strawberries)

Видео Shodoshima, Kagawa (小豆島) - "Olive Kaiseki" dinner at Umioto Mari ryokan (海音真里) канала Keita Iida