Experience authentic Japanese cuisine with Kaiseki

These are the dishes in the Kaiseki menu, the traditional Japanese menu. Kaiseki is the art of balancing the flavors, colors and arrangements of the ingredients used in Japanese dishes. The word “Seki” means “season” so the dishes in the menu always “change” according to the season. That is the golden rule in preparing Kaiseki.

Dishes are presented so skillfully and beautifully that it is hard for anyone to resist.

Not only is there strict requirement from the selection of ingredients and processing, an essential thing in the art of presenting Kaiseki dishes is that they must be "beautiful", beautiful from each dish to the way it is presented to create a harmonious whole of color and flavor.

Each dish is presented elaborately, with attention to every detail...

Trang thông tin du lịch và phong cách sống Travellive+

...to create a harmonious whole between color and flavor

Depending on the season, Kaiseki will be changed, carefully selecting suitable ingredients and not following any fixed rules. In the menu, some dishes will be served hot, some will be served cold, some will be fried in their own special ways. Kaiseki menus never lack tofu, a simple food considered the essence of the dining table. Because of its cool, sweet, and light properties, tofu is processed in many different ways, but the most popular is to steam the whole piece in the seasonal broth or use it in hot pot dishes.

"Special" Kaiseki menu with main ingredient made from tofu at Shizukaan restaurant

During our stay in Ibaraki Prefecture, Japan, we had the opportunity to enjoy a very rich Kaiseki menu. Ibaraki is the second largest agricultural production area in Japan with the most modern agricultural research and production facilities. Therefore, the abundant food resources also bring many advantages in preparing dishes in the Kaiseki menu. What could be more wonderful than waking up in the morning to a beautifully decorated breakfast on a lacquered wooden table, displaying colorful dishes in small, pretty bowls and cups.

Fresh sashimi slices

Fragrant Hitachi grilled beef, a specialty of Ibaraki prefecture

A traditional Kaiseki usually starts with a small tray with rice, soup, and a plate of mukozuke. Mukozuke is usually a few slices of sashimi or seasonal dishes mixed with vinegar. Next is a simmered dish, called nimono, served in a small bowl. Then comes a grilled dish, usually grilled meat or fish, or a hot pot dish for a change. Between courses, diners can drink tea to temporarily forget the taste of the old dish and be ready to enjoy the new one. The safest and best option is to enjoy the dishes immediately after they are served to fully experience the flavor of Kaiseki. For dishes that are placed next to each other on a tray, enjoy them in order from left to right, from top to bottom until the dish is finished.

Enjoying Kaiseki in a Japanese-style space is an experience that Vietnamese tourists should try at least once in their life.

Indeed, the art of Kaiseki cuisine requires sophistication and professionalism from each chef: from the selection of ingredients, processing, to beautiful presentation, and also requires diners to enjoy the dishes in the correct order of the menu to fully experience the flavors and colors of the dishes. Therefore, Kaiseki is truly an impressive culinary highlight for us during our journey to Ibaraki, Japan.

Some places to enjoy Kaiseki in Ibaraki for your reference: