Kaiseki: The Japanese Art of Food

Source: https://www.japan-talk.com/jt/new/kaiseki

Kaiseki Japanese cuisine is known for its meticulous preparation and beautiful presentation. It's also known as the most expensive type of Japanese food — meals can have more than 14 courses. Kaiseki restaurants offer a private room — often with a view of a Japanese garden.



Presentation of kaiseki dishes is guided by Japanese aesthetics. Kaiseki is sophisticated cuisine. The only comparison is French Haute cuisine ("high food").

There's no formula for kaiseki. Each kaiseki meal is the creation of a master chef. Courses are categorized according to preparation method. Common courses include:

Sakizuke (先付)

An appetizer (often a bite-sized hors d’śuvre).




Hassun (八寸)

The second course that sets the theme of the meal. Includes several small side dishes.




Mukozuke (向付)

Seasonal sashimi.




Takiawase (煮合)

Vegetables served with fish, meat, or tofu.




Futamono (蓋物)

A small dish served in a container with a lid. Often a soup.




Yakimono (焼物)

Grilled seasonal fish.




Suzakana (酢肴)

A small dish (vinegar based) to clean the palate.




Nakachoko (酢肴)

A small acidic soup used to clean the palate.




Shiizakana (強肴)

Usually a hot pot dish.




Gohan (御飯)

Rice with seasonal ingredients.




Kou no mono (香の物)

Seasonal pickles.




Tomewan (止椀)

A basic offering of rice and miso soup. Served at the end to make sure that you're not still hungry. People often don't eat this course. Kaiseki tends to be filling.




Mizumono (水物)

A small desert of fruit, confection or cake.