Kaiseki Ryori 懐石料理

As Japanese cooking reached maturity during the Edo period a style of gourmet began to gain in popularity at relaxed informal dinner parties. This new style of cooking incorporated both content and forms of honzen ryori and chakaiseki although the taste and flavor of the foods were emphasized more than the formalities.

Keeping the spirit of the tea ceremony Kaiseki Ryori is quite simple and artistic, embodying the Japanese concepts of wabi (simplicity and quiteness) and sabi (natural elegance). Kaiseki Ryori can sometimes be found at Japanese restaurants and can often be found at Ryotei.

Some other things to expect while eating Kaiseki Ryori

Matcha:
Powdered Green Tea.

Hashiarai:
Used for washing the chopsticks. It consists of a light, delicately flavored soup called sumimono.

Mukozuke:
This is a side dish usually usually consisting of raw seafood. Mukozuke is not to be touched until after the sake has been served

Shiizakana:
This is the side dish to accompany sake.

Wanmori:
The main dish, usually consisting of meat or fish.

Hassun:
These are various delicacies served on a small tray. The name Hassun stems from the size of the square tray on which it is served.

Meshi:
Meshi, or rice in English, is served in small lacquered bowls called hanki. In Kaiseki Ryori the hanki are only filled one-fifth full.