Experience authentic Japanese cuisine with Kaiseki.

These are the dishes on a Kaiseki menu, a traditional Japanese culinary style. Kaiseki is the art of balancing flavors, colors, and the presentation of ingredients used in Japanese cuisine. The word "Seki" means "season," therefore, the dishes on the menu always "transform" according to the season. That is the golden rule in Kaiseki cooking.

With such beautifully and skillfully presented dishes, it's hard for anyone to resist.

Beyond the rigorous selection of ingredients and preparation, an essential element in the art of Kaiseki cuisine is its "beauty," encompassing both the dishes themselves and their presentation to create a harmonious whole in terms of color and flavor.

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

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...to create a harmonious whole in terms of color and flavor.

Depending on the season, Kaiseki cuisine changes, carefully selecting appropriate ingredients rather than following any fixed rules. The menu will include some dishes served hot, some served cold, and some deep-fried using unique methods. Tofu is never absent from a Kaiseki menu; this simple food is considered a culinary gem. Because of its cooling, subtly sweet, and light nature, tofu is prepared in many ways, but the most common is steaming it whole in a seasonal broth or using it in hot pot dishes.

Shizukaan restaurant offers a "special" Kaiseki menu featuring tofu as the main ingredient.

During our stay in Ibaraki Prefecture, Japan, we were fortunate enough to enjoy a rich Kaiseki menu. Ibaraki is the second largest agricultural region in Japan, boasting state-of-the-art agricultural research and production facilities. Therefore, the abundant food supply provided many advantages in preparing the dishes for the Kaiseki menu. What could be better than waking up to a beautifully presented breakfast on a lacquered wooden table, with colorful dishes served in charming little bowls and plates?

Delicious fresh sashimi slices

Hitachi grilled beef is a fragrant specialty of Ibaraki Prefecture.

A traditional Kaiseki meal typically begins with a small tray containing rice, soup, and a mukozuke (a type of red fish). The mukozuke is usually a few slices of sashimi or a seasonal dish, often seasoned with vinegar. This is followed by a stew, called a nimono, served in a small bowl. Next comes a grilled dish, usually grilled meat or fish, or a hot pot for variety. Between courses, diners may drink tea to temporarily set aside the flavors of the previous dish and prepare for the next. The safest and best approach is to enjoy the food immediately after it's served to fully appreciate the Kaiseki experience. For dishes arranged consecutively on a tray, enjoy them in order from left to right, top to bottom, until all the dishes are finished.

Enjoying Kaiseki in an authentic Japanese setting is an experience that Vietnamese tourists should try at least once in their lifetime.

Indeed, Kaiseki cuisine demands sophistication and professionalism from each chef: from selecting ingredients and preparation to presenting the dishes beautifully. It also requires diners to enjoy the food in the correct order according to the menu to fully appreciate the flavors and colors. Therefore, Kaiseki was truly an impressive culinary highlight for us during our trip to Ibaraki, Japan.

Here are some places to enjoy Kaiseki in Ibaraki for your reference: