Kaiseki

Kaiseki, also known as kaiseki-ryōri, is a traditional multi-course Japanese dinner resembling Western haute cuisine, designed to exhibit a range of culinary skills and techniques. There are two primary styles of kaiseki meals: one served on individual trays for each guest, and a simpler version served before a ceremonial tea, known as cha-kaiseki, within the context of a chanoyu gathering.

The term "kaiseki" originates from kanji characters meaning "bosom-pocket stone" symbolizing the humble meal traditionally served during the Japanese tea ceremony. Kaiseki cuisine draws inspiration from various traditional Japanese haute cuisines, including imperial court cuisine, Buddhist temple cuisine, samurai cuisine, and tea ceremony cuisine. It emphasizes balancing taste, texture, appearance, and color, while utilizing fresh, seasonal ingredients and local produce.

A typical kaiseki meal comprises multiple courses such as an appetizer, sashimi, simmered dish, grilled dish, steamed course, and more. Cha-kaiseki, specifically crafted for tea ceremonies, consists of one soup, three side dishes, rice, and additional items like clear soup, grilled foods, and pickles. Casual kaiseki meals might be more creatively arranged, occasionally served in bento boxes.

Kaiseki is often enjoyed at ryokan (traditional inns) and specialized restaurants called ryōtei. Kyoto is particularly renowned for its kaiseki cuisine, reflecting its traditional roots and influences from Kyoto home cooking. The cost of a kaiseki meal can range from 5,000 to 40,000 yen per person, with more affordable options available for lunch and bento boxes. Some menus offer three pricing tiers based on the traditional trio of pine, bamboo, and plum.