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In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.
Kaiseki has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.
Sakizuke: An appetizer similar to the French amuse-bouche.
Hassun: The second course, which sets the seasonal theme, typically one kind of sushi and several smaller side dishes.
Mukōzuke: A sliced dish of seasonal sashimi.
Takiawase: Vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono: A "lidded dish"; typically a soup.
Yakimono: Flame-grilled food (esp. fish); earthenware, pottery, china.
Su-zakana: A small dish used to clean the palate, such as vegetables in vinegar; vinegared appetizer.
Hiyashi-bachi: Served only in summer; chilled, lightly cooked vegetables.
Naka-choko: Another palate-cleanser; may be a light, acidic soup.
Shiizakana: A substantial dish, such as a hot pot.
Gohan: A rice dish made with seasonal ingredients.
Kō no mono: Seasonal pickled vegetables.
Tome-wan: A miso-based or vegetable soup served with rice.
Mizumono: A seasonal dessert; may be fruit, confection, ice cream, or cake.
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