Kaiseki

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 are analogous to Western haute cuisine.^[1]

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, 会席料理), referring to the fancy meal served at banquets. The other is written 懐石 or 懐石料理, referring to the simple meal that the host of a chanoyu gathering serves to the guests, and which is also known as cha-kaiseki (茶懐石).^[2]

Order

Originally, kaiseki comprised a bowl of miso soup and three side dishes;^[7] this is now instead the standard form of Japanese-style cuisine generally, referred to as a セット (setto, "set"). Kaiseki has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course,^[7] in addition to other dishes at the discretion of the chef.^[8]

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^?): Broiled seasonal fish.
Su-zakana (酢肴^?): a small dish used to clean the palate, such as vegetables in vinegar.
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.