Kaiseki

Developing, as it has, from a rich and complex culinary history, the formal beauty of kaiseki also includes detailed etiquette.

The staff at a kaiseki restaurant must ensure that etiquette is observed in all aspects of the meal. As well as using ingredients that are in shun, and respecting the seasonal theme, it is important to accentuate the qualities of the ingredients - colour, aroma and taste - as much as possible. Care must also be taken in the act of serving, which mediates between kitchen and guests. For instance, hot food must be served on heated tableware, and cold food on chilled tableware.