With 500 years of history, kaiseki is the jewel in the crown of Japanese cooking – a succession of elegant dishes, each with their own unique flavor and texture. I will dress you in a beautiful kimono and we will prepare and consume an 11-course kaiseki meal, with dry and sweet sake, consisting of the following:
1. Sakizuke – a tiny amuse-bouche.
2. Hassun – a small serving of tastefully arranged seasonal vegetables.
3. Mukozuke – a dish of two kinds of finely sliced sashimi.
4. Takiawase – boiled vegetables with chicken.
5. Futamono – a “lidded dish”, usually a savory custard called “chawan mushi”.
6. Yakimono – a dish of grilled fish or meat.
7. Agemono – a small selection of shrimp and vegetable tempura.
8. Gohan – a portion of rice, boiled with slices of mushroom and other vegetables.
9. Ko no mono – a tiny dish of pickled vegetables.
10. Tome wan – a seasonal soup.
11. Mizumono – a simple little dessert dish, such as artistically arranged fresh fruit.
We will pay careful attention to the various sauces and dips that accompany the dishes. Also very important is the arrangement of the dishes – “moritsuke”. A good kaiseki meal should be a true work of art.