KAISEKI 懐石 /会席
Those who have visited Japan, especially Kyoto may have heard the term ‘Kaiseki.’ In Japan, this is one of the more formal and fancy methods of dining there it is. It is considered the most refined form of washoku (Japanese cuisine), which was designated as an Intangible Cultural Heritage by UNESCO. The cuisine is documented to have started from the Heian courts and the buddhist monetary during the Heian Period (794-1159). The court began holding ritual banquets and, these banquets would have a wide variety of foods, even as many as 28 kinds at some. These could be split into four main types – dried food, fresh food, fermented food, and desserts. Dried fish or fowl would be served in thin slices. Fresh fish or fowl might also be served raw with a vinegar dressing or grilled. Fermented foods might include salt-fermented sea-squirt or fish, or even jellyfish. Dessert was typically fruits or nuts. Like modern kaiseki, the meal would be enjoyed slowly over a period of several hours. While the buddhist monks were largely vegetarian, consumed a similar but simpler version of this cuisine known as shoujin ryori, however, the nobility viewed vegetables as inferior to fish and fowl as food.
Much like the haute cuisine, or high dining experience in the west, the number of courses in today´s Kaiseki can vary from a handful to more than 10. The key to the kaiseki experience is a focus on showing off the chefs cooking abilities with the fresh flavors indicative of the current season. The atmosphere surrounding the meal is just as important. Diners won’t be subjected to a loud restaurant that’s full of jovial laughter and dinner conversation; rather, it will be calm, tranquil, and focused. The table is simple but elegant, with the lighting dimmed but not dark. Every atmospheric detail is intended to set the mood and create an environment in which diners can immerse themselves in the experience. Oftentimes, a connection to nature is made – whether it be through open windows or transparent glass that allows diners to feel as though nature and the meal have become one.
Kaiseki cuisines are usually served at tea ceremonies, but these days you can find them at specialised restaurants or at the Ryokan (Japanese style inn). Basically its categorised in Kaiseki breakfast “懐石” (also referred as Cha-Kaiseki, somehow shoujin ryori) – light course meal before tea ceremony, and Kaiseki dinner “会席” (full course menu to be enjoyed with sake, more like Heian courts banquets). Since it’s a multi-course haute cuisine, all dishes in Kaiseki cuisine are served in order, not every Kaiseki meal will follow suit with a traditional string of dishes but for the most part, diners can count on the core meals.
KAISEKI COURSE
Sakizuke –A small appetiser similar to the French amuse-bouche, usually served cold, and virtually always be the first dish.
Suimono – A very refreshing soup, usually a clear broth consisting meat or seafood and vegetables, boiled in soy sauce or fish stocks.
Hassun – A seasonal platter consisting a kind of sushi and smaller side dishes from the mountain and oceans.
Mukozuke / Otsukuri – A plate of assorted sashimi, consisting several slices of premium seasonal fish.
Takiawase – It is a vegetable dish served together with fish, meat, or tofu. Each ingredient is simmered separately before served together in a plate.
Futamono / Wanmono – A “lidded dish (futamono)” or “Japanese bowl (wanmono)”, this dish is served in a small bowl with lid, typically a soup.
Yakimono / Agemono – Yakimono, which literally means “grilled item”, or agemono, which literally means “fried item”, usually features grilled seasonal fish or fried food like tempura.
Nimono – A lightly simmered dish, usually consisting vegetables like bamboo shoots simmered in dashi stocks.
Mushimono – A tasty steamed dish, usually a chawanmushi (steamed egg custard) topped with seafood or fish eggs.
Gohan / Shokuji / Tome-wan / Ko no Mono – This course serves rice dish, such as taki-komi gohan or donabe gohan (seasoned steamed rice with various toppings, or miso-based soup served with rice, or rice served with pickled vegetables.
Mizumono / Mizugashi – A seasonal dessert; may be fruit, confection, ice cream, or cake.
DRINKS WITH KAISEKI BREAKFAST — Tea, water and coffee
In Japan, as with much of Asia, the standard drink served with a meal is tea (called Cha 茶 in Japanese). These teas come in a myriad of flavors and styles. Ofcourse water is always available, but in Japan and most part of Asia they typically do not serve any water without you asking. So don’t be shy.
As for all you coffee lovers out there, Japan certainly has plenty of coffee. And at a Ryokan they will almost always have a pot brewing in the morning as well. Some ryokan will ask if you want any or have it waiting when you arrive for breakfast. But if not, simply asking usually does the trick.
DRINKS WITH KAISEKI DINNER — Sake, beer and wine
A Kaiseki dinner is often a festive evening, and for those looking to partake in alcohol this is a great chance to try another local product, sake. Almost all ryokan will carry a selection of locally made sake in both warm and cold options, there are even some sparkling sake too. And what better pairing with the local cuisine than some locally made sake.
Along with sake most ryokans will have beer and wine options. While some local wines or craft beers might be available, most will carry a standard Japanese beer such as Asahi, Kirin, or Sapporo, and a house red and white wine.