Category: Restaurants

Kaiseki-Ryori (会席料理)

Prepared by specialized restaurants and also served at dinner in ryokan (traditional inns), kaiseki typically features between 10 to 12 dishes enjoyed over the course of a couple of hours. From the traditional teahouse-like interiors to the kimono-clad staff and the tranquil atmosphere, it’s a deeply Japanese experience before you even begin to eat. While the course progression and dishes will vary, the focus on seasonal ingredients is always paramount. Dishes appear like works of art and delicately garnished with seasonal motifs like a cherry blossom bud in spring.

At the heart of kaiseki dining is the Japanese principle of shun, or taking ingredients at the peak of their freshness. Dishes are presented simply, without artifice. This is done not only to ensure that the true flavor of each ingredient be expressed, but also to properly display each and every one and the height of their natural beauty, thus creating the perfect synergy between cuisine and artistic expression.

Kaiseki-Ryori is the most refined form of Japanese cuisine, and as such requires the highest etiquette. It is important to observe a few basic formalities:

Show Respect —> Before the meal, be sure to say “itadakimasu” to show respect to the chef, the restaurant staff, and the wonderful bounty itself.

Use Chopsticks Properly —> Chopsticks should not be used to poke or cut food into smaller bites. When not using them, place chopsticks back on the hashi-oki, or chopstick rest, provided rather than placing them across the top of a bowl or sticking them into a dish.

End of the meal —> At the end of the meal, remember to thank the chef and restaurant staff with the common phrase, “Gochiso-sama deshita,” which essentially means, “It was a feast.

Sakizuke

Kaiseki-ryori menus often begin with the sakizuke course – a small appetiser or amuse-bouche.

Suimono

This light, clear soup, presented with minimal garnishes, is served as a refreshing palate-cleanser.

Hassun

The most attractive and artistic of all kaiseki-ryori components, the hassun is a seasonal platter of four or five hors d’oeuvres.

Otsukuri

The otsukuri course is comprised of a selection of sashimi, which varies by season and by region.

Takiawase

A lightly simmered vegetable dish served with fish, meat, or tofu.

Yakimono

A grilled dish that showcases seasonal fish (either fresh-water or from the sea) or meat such as local wagyu (beef).

Agemono

A deep-fried dish, often featuring tempura and served with a dipping sauce or salt seasoning.

Mushimono

This steamed dish can contain fish, chicken or vegetables, and may also include a savoury custard.

Sunomono

The sunomono course is a small vinegar-based dish designed to cleanse the palate. It usually features vegetables or seafood.

Shokuji

A trio of dishes – rice, miso soup and pickles – that are served together towards the end of the meal.

Mizumono

The meal concludes with a dessert, such as seasonal fruit, ice cream or a traditional sweet.

Before you begin eating, say “itadakimasu.”

As a rule, Japanese always say “itadakimasu” before they eat. It literally means “I partake.” There are many stories behind it, but it is considered to be a way of expressing gratitude to the chef, the people who grew/raised the ingredients that make up the meal, and the ingredients themselves since everything on one’s plate was once alive. 

If the chopsticks are disposable chopsticks break the chopsticks by pulling them apart vertically.

Proper etiquette states that the chopsticks should be held horizontally, and pulled apart vertically over your knees.  Do not pull your chopsticks apart horizontally.

If there isn’t a chopstick rest, make one with the paper your chopsticks came in.

Since it is rude to place your chopsticks over your bowls when you’re not using them, if there isn’t a chopstick rest, please make one using the paper sheath. 

When you’re eating rice, hold your rice bowl in front of you in the opposite hand you use for chopsticks.

When you eat rice, make sure to lift your bowl in front of you. Not lifting your bowl is considered poor etiquette.  The same rules apply to soup bowls.

Clean your plate.

Most places in Japan will not let you take food home for hygienic reasons, so please clean your plate.

When you finish eating, put your disposable chopsticks back in the paper and fold the end. After meals, please say “gochisousama deshita.”

“Gochisousama deshita” literally means “I feasted.” It derives from the word “chisou” which means “feast,” and is written with two characters that mean “to run,” it implies that the meal was created as the result of many people running around and working together. “Go” and “sama” are honorifics that take the phrase to politer level that implies thanks to the many people that came together to create this meal.

Many people say “itadakimasu” and “gochisousama deshita” with their hands put together as though in prayer, it’s not required and is often a regional behavior.

If at a restaurant saying “gochisousama deshita” to the staff when you exit is considered to be good manners as well.

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Literally one of my favorite things on earth (Ramen is in that group too). When done correctly it’s simply amazing.
Fascinating guidance from an 18 year soba Master.

Nodaiwa is a traditional unagi restaurant (grilled freshwater eel) established during the late 18th century in Tokyo. This michelin-star restaurant has 4 locations in Tokyo and one in Paris. Its main location is in Azabu, near Tokyo Tower. The 5th generation chef, KANEMOTO Kanejiro, is running the restaurant.

The building in Kamiyacho is an old style kura (storehouse) brought to Tokyo from Takayama in Gifu Prefecture. the restaurant stands out juxtaposed to the tall office buildings around it. The shop in Azabu dates from the 1970s, but the history of the restaurant goes back 200 years with the first chef opening a restaurant called “Nodaya” in Azabu during the Kansei years (1789-1801). Many articles throw around the year 1850 around as the year of establishment.  The Japanese articles just state late Edo period (1603-1868) or the Kansei years (1789-1801).