Kaiseki Guide: The Art of Japanese Multi-Course Meals

Kaiseki is a traditional Japanese multi-course meal that centers around shun, a philosophy that ingredients should be enjoyed at peak freshness. Chefs plan kaiseki meal courses around the availability of seasonal ingredients. Kaiseki dining environments typically feature soft lighting, luxurious tableware, and an overall serene atmosphere to showcase the display of food.

In Japan, you'll find kaiseki dining primarily served in two types of locations: ryokan, which are traditional inns with tatami-matted rooms, and ryotei, small traditional Japanese restaurants. The city of Kyoto is particularly renowned for kaiseki dining due to its history as the home of the Imperial Court and Japanese nobility.

Kaiseki and omakase are both types of Japanese multi-course meals, but there are key differences in the dining experience. Kaiseki is an entirely pre-set multi-course meal based on available ingredients. The chef designs each course in advance with much thought and intricacy, and diners may know the menu and cost before sitting down to eat.

Omakase derives from the phrase Omakase shimasu, which translates to "I trust you, chef." In omakase dining, the chef serves the first course based on what fresh ingredients are available that day, then creates the following course based on the diner’s reaction to the initial course, and so on and so forth. Diners keep eating as many courses as they wish until they tell the chef that they're full. Since the food items and number of courses vary from diner to diner in omakase, you won't receive the price of the meal until after you've finished eating.

There are two different styles of kaiseki service:

1. 1. Cha-kaiseki: This traditional kaiseki service has roots in the sixteenth century-formal Japanese tea ceremony experience. Cha-kaiseki service involves a simple meal of miso soup and a variety of side dishes served before drinking several cups of matcha tea. You'll most likely find the cha-kaiseki style at more traditional Japanese tea houses with tatami mats.
2. 2. Kaiseki ryori: This more contemporary kaiseki service is an elaborate and luxurious banquet-style dinner. You'll most likely find kaiseki ryori dining at a high-end Japanese restaurant with more modern interior decor.

Kaiseki is one of the most sophisticated styles of Japanese cuisine, so before you dine at a kaiseki restaurant you'll want to be prepared with the proper dining etiquette.

• Express gratitude. Before eating, say itadakimasu to the chef and restaurant staff to express your thanks for the meal. Itadakimasu translates to "I receive this food." At the end of the meal, express gratitude by saying gochiso-sama deshita, which translates to "it was a feast."
• Only use the oshibori towel on your hands. You'll receive a towel called an oshibori. This towel is specifically meant for cleaning your hands, and it is bad manners to use it for wiping anything else, so avoid using it on your mouth or to wipe the table.
• Use correct chopstick etiquette. When not using your chopsticks, always place them back on the chopstick rest, called a hashioki. When you are using your chopsticks, hold the grip end and pick up food with the pointy end. Avoid using your chopsticks to spear the food or cut the food into smaller pieces.

There are no set rules for how many courses a kaiseki meal must feature since ingredients are determined by season availability and the chef's personal preferences. You can find kaiseki meals containing anywhere from six to 15 courses, including everything from soups to grilled fish:

1. 1. Sakizuke: An appetizer intended to prepare the diner for the meal and introduce the chef's style. Sakizuke is similar to the amuse-bouche in French dining.
2. 2. Hassun: A course that establishes the seasonal theme of the meal.
3. 3. Suimono: A soup made from dashi stock that's meant to cleanse the palate.
4. 4. Mukozuke or otsukuri: A plate of premium seasonal sashimi.
5. 5. Takiawase: A vegetable dish served alongside meat, fish, or tofu.
6. 6. Futamono: A second soup course served in a dish with a lid.
7. 7. Yakimono: A course of flame-grilled seasonal fish.
8. 8. Shiizakana: Translating to “strong snack,” shiizakana are small dishes meant to be enjoyed with sake.
9. 9. Gohan or shokuji: A seasonal rice dish often cooked in a clay hot pot.
10. 10. Tome-wan: A vegetable or miso soup often served alongside the previous rice dish.
11. 11. Mizumono: A platter of seasonal Japanese desserts, featuring items such as fruit, confections, ice cream, and cake.

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