Kaiseki

traditional banquet fare

Originally, kaiseki was a meal served during the tea ceremony. It consisted of a bowl of soup and three side dishes (plus rice). Now it usually refers to the series of individually prepared seasonal dishes for a Kyoto-style banquet, most often served in the setting of a traditional tatami room with low table.

The categories of dishes include: an appetizer, followed by sashimi, a simmered dish, a grilled dish, and a steamed dish, with other courses interspersed by the chef depending on what is seasonally available.

The artistry of a kaiseki meal involves the presentation of the food on beautiful containers as well as the taste, texture, and aromas.

The pictures are from a dinner in late March at the Tawaraya Inn in Kyoto.

sakizuke

appetizer

takiawase

vegetables and tofu

yakimono 2

broiled tofu

hassun

seasonal

futamono

soup

naka choko

palate cleanser

mukōzuke

sashimi

yakimono

broiled fish

shiizakana

seafood

gohan

rice

kō no mono

pickles and miso soup

mizumono

dessert

next morning

Breakfast