Kaiseki: The secrets of Japanese traditional haute cuisine

Kaiseki or kaiseki ryori is the culmination of Japanese gastronomy. Stemming mostly from the imperial court, this haute cuisine boasts to be part of the exceptional modern cuisine, being the epitome of harmony and balance, leading to sheer appreciation. It can be tasted in various restaurants in Kyoto, the former imperial capital of Japan.

What is a kaiseki meal?

A kaiseki meal is a piece of art appealing to all the senses. This multi-course dinner (there can be more than 14 courses) is the most refined cuisine, and is prepared with great mastery. The freshest ingredients offer a sublime tasting and visual experience. The master chef is free to let his creativity bloom, and his sense of innovation blossom, to present the perfect harmonious dish where taste, texture, colour and appearance are perfectly balanced and arranged. Before the meal reaches the palate, the eye should already relish its exquisite visual presentation. Each meal forms part of an ingenious procession of contrasting tastes, usually ending with something sweet. Needless to say, a kaiseki meal is expensive; one meal can cost around 175 US dollars.

Kaiseki cuisine has been an art for centuries

Certain aspects of kaiseki cuisine are drawn from simple tea ceremonies dating back centuries. However, most are founded on the extravagance of the imperial cuisine of the ninth century, the Buddhist cuisine of the twelfth century, the samurai warrior’s fouteenth century cuisine and the tea-ceremony cuisine of the Higashiyama culture in the fifteenth century. Over time, the exceptional features of each era were developed and formalized together, giving birth to modern kaiseki cuisine. Chefs are free to add their personal touch to the meals; some may prefer to highlight aspects of the samurai period while others may focus on the imperial court.

What kaiseki dishes are composed of?

Kaiseki dishes are made of the freshest ingredients that are arranged to enhance natural flavours. The meals appeal aesthetically while bringing the unique flavours to the palate. Kaiseki meals are generally made up of the following dishes:

• Sakizuke — a bite-size appetizer served with sake
• Hassun — a seasonal second course, setting the theme of the meal
• Mukozuke — sashimi prepared with seasonal ingredients
• Takiawase — vegetables with fish, meat or tofu
• Futamono — soup
• Yakimono — grilled fish
• Su-zakana — a vinegar-based dish to clean the mouth
• Hiyashi-bachi — chilled vegetables served solely in summer
• Naka-choko — acidic soup to clear the palate
• Shiizakana — a main dish
• Gohan — rice prepared with seasonal ingredients
• Ko no mono — vegetable pickles
• Tome-wan — miso soup with rice
• Mizumo — a dessert

Following the kaiseki etiquette

The highest culinary experience is obviously paired with the highest etiquette. As such, remember to thank the chef before starting to eat and use chopsticks properly: to be placed on the hashi-oki (chopstick rest) when not in use. The towel, also known as an oshibori, is exclusively used for wiping hands. And of course, the chef should be thanked again at the end of the meal.

h/t: The Culture Trip