Introduction to Kaiseki Ryori

Kaiseki ryori is undoubtedly the epitome of high-class Japanese dining and is considered to be the representative traditional haute cuisine in Japan. Defined as a luxurious Japanese meal made up of multiple courses, kaiseki is specially prepared by a trained chef using carefully selected seasonal and local ingredients. Of course, Japanese food has a long legacy of attention to detail concerning flavors and texture, however, kaiseki dining takes every element very seriously, and presents it beautifully every time. Not just a meal, kaiseki ryori is a sophisticated dining experience with deep historical, culinary, and aesthetic roots in Japanese culture.

row of people enjoying a nabe hot pot section of kaiseki ryori Japanese cuisine, analogue imageSource: Tokyo by Food

A Short History of Kaiseki

To become what it’s known as today, kaiseki ryori has developed across a few centuries, expanding from a humble component-based meal, and developing into a multi-course banquet style.  The word “kaiseki” comes from two different sets of kanji characters, while the word “ryori” means “style of cooking” or “cuisine.” The first kaiseki refers to an elaborate banquet-style dinner, while the other translates to “pocket stone.” This references Buddhist monks who were said to carry warm stones on their stomachs to keep hunger at bay, though the completely vegan food they are known for eating is called shojin ryori.

small kaiseki, three trays with different Japanese food in individual dishes. Paper cranes surrounding the three trays with elaborate foodSource: openrice

Kaiseki is said to have originated from the simple meal layout called ichiju-sansai, a set which would traditionally consist of one soup, typically miso, and three sides dishes. It is believed to have originated with the Japanese tea ceremony, as food components were gradually added to the ceremony over time, giving rise to cha-kaiseki (tea ceremony and kaiseki ryori combined). There is also evidence of honzen-style banquets held by imperial or aristocratic parties in medieval Japan. Individual trays were served in front of each person with a series of opulent foods, in either a more formal gathering or as an extravagant drinking party including sake. Kaiseki ryori has since evolved into a luxurious multi-course meal prepared by a highly trained chef, typically for special occasions but enjoyed by many types of people, both foreigners and Japanese alike.

ichijusansai traditional Japanese meal, three side dishes soup and riceSource: tokyo-ya.es

Kaiseki Dishes & Ingredients

In kaiseki cuisine, exceptional food quality, the chef’s craftsmanship, and visual aesthetic awareness come together to make the meal an extraordinary experience. Carefully chosen by the chef from high-quality sources, the ingredients are always seasonal and often locally produced, with menus that are consistently developed with a respect for nature and Japan’s diverse natural environment. Different types of food elements are carefully coordinated create a holistic dining experience, by balancing a range of textures and cooking methods which aim to emphasize natural flavors. In the regular service, a cross-section of dishes, usually an odd numbered amount, are delivered individually to the customer in visually complementary dishware.

Some of the standard kaiseki courses include a saizuke (an appetizer served with sake), nimono (a simmered dish), mukozuke (sashimi dish), hassun (a dish that is an expression of the season), yakimono (a grilled course, often fish), futamono (a lidded dish such as a soup), hanmono or shokuji (a rice dish). Depending on how many courses are served, many other soups, palate cleansers, pickles, and desserts are also included in the menu, all chosen with great attention to detail. Dishes are designed to incorporate what is seasonally available with a focus on freshness as well as the balance of the meal as a whole.

Craftsmanship of Kaiseki

In Japan, craftsmanship is highly celebrated, and that is no different for culinary skills and the art of cooking. Training to become a kaiseki ryori chef takes many years of apprenticeship, an art form which is often handed down through generations. Each dish requires years of training in traditional cooking techniques and elements. Such specific methods of preparation also require knowledge of special tools, such as careful knife work for cutting sashimi (raw fish). Quite often the chef who creates the dishes is in charge of the customer and their experience. Omotenashi, or the spirit of wholehearted hospitality, is inherent in the service of kaiseki for the customer.

If you ask for “omakase” you’re leaving it all in the hands of the chef, who will choose your food experience for you, sometimes without an official set menu. At some kaiseki restaurants, the chef will prepare the food in front of you and engage with you as you dine, explaining the story of the ingredients and how you should best eat the dish. In this case, this interaction allows the chef to directly create a dialogue about the food, and an amazing experience for you. As a kind of performance and celebration of the artisanal chef’s craftsmanship and talent, he provides the customer with an intimate dining experience. Otherwise, individual courses are brought out to your table.

Kaiseki Aesthetics

Aesthetics are a huge part of food culture in Japan, with a high value on visually harmonized dishes that also balance taste and textures. The traditional ideal of wabi-sabi, an emphasis of subdued refinement and beauty in imperfection, comes into play here. In kaiseki ryori, the chef takes the occasion, the current season, and dishware into account when building any menu. Absolute attention to detail in food presentation and decoration further extends the customer’s sensory experience, where, for balance, a five element theory of color, flavor, and cooking for the senses is common practice. The five elements of earth, water, wind, fire, and void are considered together with colors blue (and/or green), black, white, red, and yellow. The five senses are related to the five cooking methods, of cutting (or raw), simmering, grilling, steaming, and deep frying.

Source: Tokyo by Food

The aesthetics of the dining room and its decorations are also taken into account, creating an inviting space. Similar to the traditional Japanese tea ceremony, crafts such as making tatami, lacquer-ware, sake products, artworks, and vessels play a part in the kaiseki ryori dining experience. Dishes and tableware are chosen to complement different types of food and make them visually attractive. Open space in food presentation is also carefully considered for visual balance; a square-shaped food, for example, will be served in a rounded dish. A refined and exclusive experience, the approach and product of kaiseki combines elements of art forms, performances, and crafts. 

All of the elements of kaiseki, a multi-course meal of traditional dishes made from local and seasonal ingredients, come together to create a unique dining experience. With a menu carefully designed by an experienced chef, kaiseki ryori combines texture, flavor, and different cooking techniques to deliver a holistic culinary experience. With precision, the chef combines aesthetic elements in plating up the dishes to complement the food, with a focus on high-quality service and specially-selected ingredients. Kaiseki ryori is not just a meal, but a cultural and culinary experience available only in Japan.


Now that you know all about kaiseki ryori, why not try our Tokyo Kaiseki Cuisine Cooking Class during your next trip to Tokyo? Book now and make your Tokyo trip delicious!

 

 

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