Amazing dinner and the waiting staff were exceptional. We looked forward to each course and had the matching wines which were delicious. We will be back!
See an excerpt that may help you understand a little more about Japanese cuisine - Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and... More
See an excerpt that may help you understand a little more about Japanese cuisine - Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. There are basically two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri. The first, where kaiseki is written as 会席 and kaiseki-ryōri as 会席料理, refers to a set menu of select food served on an individual tray (to each member of a gathering). The second, written as 懐石 and as 懐石料理, refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea, and is also known as cha-kaiseki (茶懐石). Nouvelle cuisine may have been inspired by kaiseki principles. In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes. A typical kaiseki degustation may take the following form but is up to each Chef / Restaurant to from their own set as they see fit. Sakizuke (先附): an appetizer similar to the French amuse-bouche. Hassun (八寸): the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes. Mukōzuke (向付): a sliced dish of seasonal sashimi. Takiawase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately. Futamono (蓋物): a "lidded dish"; typically a soup. Yakimono (焼物): flame-grilled food (esp. fish); earthenware, pottery. Su-zakana (酢肴): a small dish used to cleanse the palate, such as vegetables in vinegar; vinegared appetizer. Hiyashi-bachi (冷し鉢): served only in summer; chilled, lightly cooked vegetables. Naka-choko (中猪口): another palate-cleanser; may be a light, acidic soup. Shiizakana (強肴): a substantial dish, such as a hot pot. Gohan (御飯): a rice dish made with seasonal ingredients. Kō no mono (香の物): seasonal pickled vegetables. Tome-wan (止椀): a miso-based or vegetable soup served with rice. Mizumono (水物): a seasonal dessert; may be fruit, confection, ice cream, or cake.