What is Kaiseki?

During 16th century Japan, a Zen priest named Rikyukoji had perfected the art of tea ceremony performed by monks. Kaiseki is an integral part of the tea ceremony, but during the course of time Kaiseki has evolved into its own category of cuisine.

In Kaiseki, the surrounding environment and seasons play an important role. The mountains, sea, and open fields are incorporated symbolically throughout the course meal for its fullest enjoyment visually as well as for the pallet. The ingredients are pepared using special techniques to bring out the natural flavor of the food.

Zensai: First Serving

A variety of small cold appetizers prepared fresh daily from seasonal ingredients.

Owan: Second Serving

A Japanese soup which is usually clear in nature, the stock is made from bonito fish flakes which may be accented by soy, sake or soy bean paste and may contain fish, vegetables or shellfish.

Otsukuri: Third Serving

A special dish to reflect the scenery and to give the person a feeling of the seasons, the ingredients are collected depending on the current time of year be it spring, summer, autumn or winter.

Hassun: Fourth Serving

A special dish to reflect the scenery and to give the person a feeling of the seasons, the ingredients are collected depending on the current time of the year be it spring, summer, autumn or winter.

Yakimono: Fifth Serving

A grilled dish which may contain meat, seafood or vegetables grilled to perfection over hot coals.

Nimono: Sixth Serving

A stewed or steamed dish which contains vegetables and/or seafood.

Tome: Seventh Serving

A dish to signify a coming to the end of the course. This dish is prepared with either rice or noodles.

Yakimono: Eigth Serving

A grilled dish which may contain meat, seafood or vegetables grilled to perfection over hot coals.

Amami: Dessert

A Japanese dessert of which purpose is to refresh the palate like a fine dessert wine and to signify the end of the Kaiseki.