会席料理スタイル:柿碗 Kaiseki Cuisine Idea: Persimmon Dish

October 17, 2013: 季節 Seasons

10月17日に上山田温泉旅館熊井の総会で旅館晴山でお世話になりました。その懇親会の会席料理で一つ吃驚したのは柿の一品でした。柿の中身を取って調理して、くり抜かれた跡で出した。晴山の調理長が考えてはりますね!

On October 17th, the Kamiyamada Onsen Ryokan Association held its annual meeting at Ryokan Seizan. During the banquet afterwards, I was surprised by one of the dishes of their kaiseki dinner. They took a persimmon, scopped out the inside and seasoned it, and served it in the persimmon shell it came out of. What a clever idea!

旅館晴山 Ryokan Seizan





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