The following morning, breakfast at Asaba presented a continuation of the culinary excellence experienced the night before.
Tofu paste with vegetables and soaked komatsuna
The tofu paste, enriched with vegetables and accompanied by komatsuna (Japanese mustard spinach) soaked to perfection, offered a gentle start to the meal. The sweetly seasoned shiitake mushrooms embedded within the paste revealed their delicate flavors upon tasting, enhancing the overall experience. The robust aroma of the dashi broth in the omizusashi (cold water dish) was intentionally strong, crafted to invigorate the senses first thing in the morning.
Shiitake Mushroom Grill
The practice of grilling shiitake mushrooms on a shichirin (a traditional Japanese charcoal grill) as part of the morning ritual was both surprising and delightful. This method not only allowed for the savory enjoyment of the mushrooms, served with a sprinkle of salt and a squeeze of kabosu (a citrus fruit), but also provided a moment of tranquil elegance, watching Nakai-san at work. The mushrooms, akin to vegetable steaks, were a highlight, enjoyed in the serene ambience accompanied by the morning chorus of birds.
Dashimaki Tamago
The dashimaki tamago (rolled omelette) was highly anticipated, living up to our expectations with its pudding-like texture, suggesting a delicate preparation that involved steaming after baking. Whether savored with grated daikon (Japanese radish) or simply enjoyed on its own, the omelette’s subtle flavors lingered memorably on the palate, arguably representing the zenith of omelette craftsmanship.
Shijimi Soup
This soup, distinct from the previous night’s offering, contained large shijimi clams in a uniquely red broth, enriching the morning meal with its depth of flavor.
Pickles
The breakfast pickles, seemingly ordinary at first glance, surprised with an innovative twist of cabbage and shiso (perilla leaves), the latter mixed in just the right amount to elevate the dish with its refreshing flavor.
shavings of dried bonito and wasabi from Shizuoka Prefecture.
The arrival of these accompaniments alongside white rice set the stage for a traditional Japanese breakfast. The Shizuoka wasabi, known for its sweet freshness, became an exquisite condiment when paired with soy sauce, showcasing the region’s specialty in a new light. The softer rice, compared to the previous evening’s, demonstrated a thoughtful attention to detail.
Soaked eggplant.
Another encounter with eggplant at Asaba revealed a variety yet unexplored—a type light in flavor but profound in sweetness, harmoniously complementing the rice. The eggplant, seemingly marinated in advance, absorbed the otsuyu (broth) to perfection, presenting a sublime match with the oil used.
Mexicali
Initially underestimated, this fish dish surprised with its exceptional quality and richness in fat, distinct from mackerel or salmon. The fat’s sweetness unfolded with each bite, offering a taste distinctly powerful and delightful.
Pear Pione and Chestnut Oshiruko
The meal concluded with fruits, precisely cut and lightly salted, alongside pione grapes and chestnut oshiruko (sweet soup), rounding out the autumnal theme of Asaba’s cuisine. With meals served in-room and changing four times a year to reflect the seasons, Asaba ensures each visit is a unique and unforgettable culinary journey, urging guests to return and partake in the evolving palette of flavors.
