Each meal in a kaiseki set showcases the season’s fresh ingredients and expert presentation; the entire set is a work of culinary art. Traditional Japanese dining is the kaiseki style, which is characterized by a carefully planned multi-course meal and is often thought of as the pinnacle of Japanese cuisine. Kaiseki cuisine is characterized by a well-planned menu that showcases the best of what the season has to offer in terms of ingredients and preparation techniques. Typical courses include sakizuke (appetizer), nimono (simmered dishes), mukuzuke (sashimi), yakimo (grilled foods), hanmono (rice dishes), shokuji (dessert), and matcha tea (final course). We started our culinary adventure with three appetisers that were a flavor symphony: fresh seaweeds, pickled delights, and mouth-watering crab cakes.
The fresh plate was the show-stopper of the night; it featured a variety of sashimi caught in the abundant waters around Kinosaki. As a tribute to the coastal riches of the area, every bite of fish, caressed by the sea breeze, offered a symphony of tastes. In honor of Kinosaki’s world-famous King Crabs, our chef’s special dish β a delicious crab pudding presented on delicate shells β created an atmosphere fit for a royal banquet.
We started the evening off with a comforting bowl of king crab hot pot, a fragrant broth filled with juicy crustaceans, enoki mushrooms, and tofu. As we cherished every minute with appreciation, the entire eating experience cultivated a sense of friendship. As a finishing touch to our gastronomic journey, we were treated to a modest array of seasonal fruits for dessert.
This dish exemplified the understated beauty of Japanese cuisine. On our second night, we were invited to try our hand at grilling some Kobe beef β an ancient culinary art form β and were treated to a whole new culinary excursion. We followed Soo-san’s precise instructions to grill the marbled meat to perfection, relishing every juicy bite.
