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