Kaiseki

Cha kaiseki cuisine, as devised by tea master Sen no Rikyu (1522-1591), began as a simple meal of rice, soup and three side dishes, a concept that still forms the basis of modern kaiseki. However, since Rikyu’s time, with the emphasis in kaiseki restaurants shifting to the enjoyment of the diner, the cuisine has developed into something more elaborate, and is divided into as many as fourteen courses, their number and order varying depending on the restaurant and occasion.

Nonetheless, similarities between cha kaiseki and kaiseki remain. Just as guests at the tea ceremony were encouraged to leave the world behind, so diners in a kaiseki restaurant are invited to enjoy total immersion in the culinary experience in the private kaiseki rooms. Here again, just like tea ceremony guests, they are treated to a harmonious blend of art and nature through a skilful evocation of the season. In fact, kaiseki might be likened to a symphony whose theme is the season.