Kaiseki, the art of balance in Japanese cuisine

The word “Seki” means “season” so the dishes in the Kaiseki menu must also clearly show its “seasonal” nature, especially including both “mountain” and “sea” dishes. The dishes in the menu are prepared meticulously and elaborately. To complete a Kaiseki menu, it may take many people to prepare it for many hours. Another important thing about Kaiseki is that it must be “beautiful”, beautiful from the food itself to the way it is presented, even the people enjoying the food must be dressed nicely and politely.

Japanese Restaurant - Benkay - Nikko Hanoi Hotel offers a new Kaiseki menu every month. The April menu includes 10 dishes, with highlights being cherry mochi, pan-fried beef and grilled yellowtail. March and April are the months when cherry blossoms are at their most beautiful in Japan, so the April menu cannot lack mochi rice cakes wrapped in traditional red bean paste served with pickled cherry leaves. The salty taste of the cherry leaves makes the sweetness of the mochi even sweeter and lingers longer. The soup with shrimp and cherry blossom jelly makes diners feel like they are enjoying the whole spring. The delicately presented small octopus, small squid and small snails are also a factor that stimulates the taste buds in this April menu.

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Diners who want to enjoy authentic Japanese flavors should not miss the Kaiseki menu of Benkay restaurant with 100% of ingredients imported directly from Japan.

Price: VND1,600,000++/person.

Hotel Nikko Hanoi