Kaiseki, the art of balance in Japanese cuisine.

The word "Seki" means "season," so the dishes on a Kaiseki menu must clearly reflect their seasonal nature, especially including dishes from both the forest and the sea. The dishes are prepared meticulously and elaborately. Completing a Kaiseki menu may require many people working for many hours. Another important aspect of Kaiseki is its "beauty," from the food itself to its presentation, and even the diners should dress elegantly and politely.

Benkay Japanese Restaurant at Nikko Hotel Hanoi offers a new Kaiseki menu every month. The April menu features 10 dishes, highlighted by cherry blossom mochi, pan-seared beef, and grilled yellowtail fish. March and April are the peak cherry blossom seasons in Japan, so the April menu includes traditional red bean mochi served with pickled cherry blossom leaves. The saltiness of the cherry blossom leaves enhances the sweetness of the mochi, leaving a lasting impression. A soup with shrimp and cherry blossom-shaped jelly evokes the feeling of spring. Delicately presented miniature octopus, squid, and snails are also a delightful addition to this April menu.

Diners seeking authentic Japanese flavors shouldn't miss Benkay's Kaiseki menu, featuring 100% ingredients imported directly from Japan.

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

Hotel Nikko Hanoi

• 84 Tran Nhan Tong Street, Hai Ba Trung District, Hanoi
• Tel: +84 3822 3535
• Website: www.hotelnikkohanoi.com.vn

The Thanh