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Kaiseki Ryori, Kaiseki cuisine




"Kaiseki Ryori" is Japanese formal cuisine. You can enjoy various kinds of the best and freshest foods from the mountains and the sea. It is served boiled, simmered ,grilled, or vinegared.


Kaiseki Ryori was born as an adjunct to the tea ceremony and it is a dish for vegetarian. Dishes made of fish never appear on the kaiseki menu, but actually they are often served nowadays.

"Kaiseki" means warmed stone. It is believed that "Zen" priests would place on their stomach to forget their hunger. So only the small amount of Kaiseki Ryori is thought to be enough to take away hunger pangs.

You can enjoy eating Kaiseki Ryori at the private room of "ryotei", quite elegant style of traditional restaurant often overlooking a beautiful private garden and hearing the sound of "shishiodoshi", which literary means deer-scaring" device. It is made of bamboo tube which water is piped into. When the pipe is full of water, it turns on its axis, hits a rock and sounds. The sound breaks the tranquility of the garden and is thought to evoke an image of cool

freshness.


Hassun (Morsels from the mountains and the sea)

When the meal is served, admire the exquisite plates, bowls and glasses which are carefully selected to make the food look all the better. Then eat small portion of meal, you will surely be surprised with the taste. Feel relaxed, enjoy the beauty of garden and meal, you can be in the seventh heaven.


Only the problem is it is quite expensive, costs upwards of 15,000 yen per person.

If you prefer to more reasonable price to sample the delights of Kaiseki Ryouri,

go to Kaiseki restaurants or Japanese restaurants often offer service like Kaiseki

set (lunchbox style) for lunch. It costs around 3,000 yen per person.


The serving order of kaiseki Ryori



Kaiseki Ryori is served according to the serving order such as

0 Shiizakana (Appetizers eaten with sake)

1 Mukozuke (mainly sashimi)

2 Kuchitori (Side dish)

3 Suimono (Soup)

4 Nimono (Simmered dish)

5 Aemono (Dishes dressed with sauce)

6 Kounomono (Pickles)

7 Hassun (Morsels from the mountains and the sea)

8 Sunomono (Vinegared dish)

9 Yakimono (Broiled fish)

10 Mushimono (Steamed dish)Nabemono (Pot dish)

11 Rice

12 Misoshiru (eg. Koi-koku, miso soup of carp)

13 Dessert (eg. Ice cream)

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