Kaiseki Dining

Kaiseki dining is one of the highlights of a stay in a traditional Japanese Inn. Devout foodies and Japanese cuisine curious folk alike should plan to have at least one kaiseki meal - whether at an inn, or in a restaurant - on their trip to Japan.

Kaiseki

Kaiseki is a multi-course  dining experience. Traditionally, there were 9 courses, but today, that number can vary from 6 to 15. The courses are defined by the cooking method as follows:

Course 1: Sakizuke

This first course is usually something pickled, designed to whet the diners’ appetite for the courses to follow.

Course 2: Hassun

This course celebrates the seasonality of the meal. Seasonality, and eating food at the height of its freshness, is a concept very important to Japanese people.

Course 3: Suimono

This is a soup course made with a dashi (seaweed and bonito) broth base. Although outwardly simple, the quality and flavor of broth is considered the mark of a chef’s skill.

Course 4: Tsukuri

The sashimi course; fresh fish and shellfish.

Sashimi

Course 5: Yakimono

A grilled course, which can be meat or fish.

Course 6: Takiawase

A simmered dish, typically vegetables and meat in a light broth.
Shokuji: The rice course, served with miso soup and pickles.

Course 7: Mizumono

A platter of Japanese sweets or fruits. Japanese do not eat large pudding-like desserts; this is a very light course.

The kaiseki dinner can take 2 hours to complete. Wine, sake and beer are available for purchase, and it is not unusual for the meal to end on a very jolly note. Which makes enjoying a kaiseki meal in an inn such a good idea.

Inspired? Ensure you check out Japan's Best Kaiseki Restaurants: Learn More