Kaiseki is the name for a formal, traditional Japanese meal consisting of multiple courses (as many as 14), presented in a certain order and almost always with a seasonal theme. As it is considered the top level of dining in Japan, it can be quite expensive at $150-400USD per person….similar in complexity and cost to a Western culinary tasting or degustation menu.
Traditionally offered in Ryokans, Kaiseki is comprise of small, precisely created dishes that balance flavour, form, colour and seasonality and served at a traditional low table where one sits crosslegged. Kyoto as the center of “traditional” Japan, and also rife with Ryokans, is famous for their offerings of Kaiseki dining. I couldn’t resist showing the kawaii kitty visual depicting the typical Kyoto Kaiseki setting.
If you ever have the opportunity to try Kaiseiki in Japan, please do…but be advised, you might enjoy it more with a Japanese friend or guide, who can explain to you the customs and the descriptions of each of the dishes which can be quite thoughtful and elaborate.
But as a primer, it is helpful to know the customary progression of courses:
Sakizuke – a small appetizer, similar to that of a French amuse bouche, intended to awaken the palate
Hassun – the second course establishes the seasonal theme and is often sushi presented with small side dishes
Mukozuku – a course of seasonal sashimi
Takiawase – vegetables typically served with a protein like chicken, meat, fish or tofu
Futamono – a dish presented in a small cup with a lid, typically a soup but sometimes a warm, savoury custard
Yakimono – “yaki” is the word for grilled (like yakitori), so it is no surprise this is a grilled dish, often fish
Su-zakana – a dish intended to be a palate cleanser, customarily vegetables dressed in vinegar
Hiyashi-bachi – served in a summer kaiseki, this is a dish of lightly cooked vegetables
Naka-choko – usually a light soup intended to prepare one for the upcoming heavier par of the meal
Shiizakana – the most heavy part of the meal, heavy on protein, for example hot pot
Gohan – a rice dish featuring seasonal ingredients to match the seasonal theme
Konomono – seasonal picked vegetables
Tomewan – a miso or vegetable soup, sometimes accompanied with rice
Mizomono – the final course, dessert which is often small and light such as fruit, cake or ice cream
Despite the number of courses, because they are mostly quite small, you will find that by the end you are hara hachi bunme – the widely embraced Japanese concept of eating until you are only 80% full. Enjoy!Pin It