Kaiseki Cuisine
A traditional Japanese cuisine that captures the essence of washoku.
Kaiseki cuisine is a traditional Japanese meal eaten at a tea gathering before drinking koicha (thick matcha with a rich, velvety texture).
It’s closely tied to the Japanese tea ceremony, with hospitality from the host to guests as a core principle.
Kaiseki was once a simple set menu, but today many restaurants add their own twists, including fried dishes and desserts, making the style more diverse.
The basic structure of kaiseki is ichiju-sansai (one soup and three dishes: a main dish plus two sides).
Dishes are served one by one, timed so each arrives at its best moment.
Many dishes highlight the seasons, making it a feast for the eyes, nose, and palate.
It also reflects wabi-sabi, a distinctly Japanese sense of beauty and values.
Highlights
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Kaiseki cuisine is a traditional Japanese meal eaten at a tea gathering before koicha (thick matcha).
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The basic structure of kaiseki is ichiju-sansai. Dishes are served one by one at the right timing.
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Originally developed from Buddhist monks’ meals, it spread among the public through the tea ceremony.
Photos
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A traditional Japanese cuisine that captures the essence of washoku
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The foundational structure of kaiseki: ichiju-sansai
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Kaiseki cuisine spread among the public through the tea ceremony
Details
- Written form
- Kaiseki cuisine
- Basic structure
- Ichiju-sansai
- Menu, order
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1. Oshiki
2. Wan-mori
3. Grilled dish
4. Azuke-bachi (a hearty side dish, shiizakana)
5. Clear soup
6. Hassun
7. Yuto (hot water) and pickles
8. Omogashi (main sweets) and koicha - Common ingredients
- White fish, daikon radish, kombu, lotus root, tofu, matcha
- When kaiseki cuisine was established
- Azuchi-Momoyama period
- Closely related culture
- Tea ceremony
- Other types of Japanese cuisine
- Kaiseki (banquet-style), honzen cuisine, shojin ryori
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