Kaiseki Ryori: Japan's Traditional Multi-course Meal

Kaiseki ryori is undoubtedly the epitome of high-class Japanese dining and is considered to be the representative traditional haute cuisine in Japan. Defined as a luxurious Japanese meal made up of multiple courses, kaiseki is specially prepared by a trained chef using carefully selected seasonal and local ingredients.

Of course, Japanese food has a long legacy of attention to detail concerning flavors and texture, however, kaiseki dining takes every element very seriously, and presents it beautifully every time. Not just a meal, kaiseki ryori is a sophisticated dining experience with deep historical, culinary, and aesthetic roots in Japanese culture.

To become what it's known as today, kaiseki ryori has developed across a few centuries, expanding from a humble component-based meal, and developing into a multi-course banquet style. The word "kaiseki" comes from two different sets of kanji characters, while the word "ryori" means "style of cooking" or "cuisine." The first kaiseki refers to an elaborate banquet-style dinner, while the other translates to “pocket stone.” This references Buddhist monks who were said to carry warm stones on their stomachs to keep hunger at bay, though the completely vegan food they are known for eating is called shojin ryori.

Kaiseki is said to have originated from the simple meal layout called ichiju-sansai, a set that would traditionally consist of one soup, typically miso, and three sides dishes. It is believed to have originated with the Japanese tea ceremony, as food components were gradually added to the ceremony over time, giving rise to cha-kaiseki (tea ceremony and kaiseki ryori combined).

Tip: Read up on Japanese kappo ryori, too!

There is also evidence of honzen-style banquets held by imperial or aristocratic parties in medieval Japan. Individual trays were served in front of each person with a series of opulent foods, in either a more formal gathering or as an extravagant drinking party including sake. Kaiseki ryori has since evolved into a luxurious multi-course meal prepared by a highly trained chef, typically for special occasions but enjoyed by many types of people, both foreigners and Japanese alike.

In kaiseki cuisine, exceptional food quality, the chef's craftsmanship, and visual aesthetic awareness come together to make the meal an extraordinary experience. Carefully chosen by the chef from high-quality sources, the ingredients are always seasonal and often locally produced, with menus that are consistently developed with respect for nature and Japan’s diverse natural environment. Different types of food elements are carefully coordinated to create a holistic dining experience, by balancing a range of textures and cooking methods that aim to emphasize natural flavors. In the regular service, a cross-section of dishes, usually an odd-numbered amount, are delivered individually to the customer in visually complementary dishware.

Some of the standard kaiseki courses include a number of traditional types of dishes that we break down below.

1. Saizuke
2. Nimono
3. Mukozuke
4. Hassun
5. Yakimono
6. Futamono
7. Hanmono or shokuji
8. Other Dishes

An appetizer served with sake. Usually small in size, this first dish stimulates the appetite in anticipation for the rest of the meal.

Also called Taki-awase, Nimono is a simmered dish, typically including vegetables and meat/fish in broth.

The sashimi dish features multiple cuts of fresh, seasonal raw fish.

This dish highlights the current season. It will often feature seasonal ingredients and decorations. For example, in the fall dishes will often feature autumn ingredients like chestnuts and sweet potatoes, and be decorated with momiji (maple) leaves.

They are often served on a set of small dishes, arranged on a square or rectangular serving platter. "Hassun" literally means a measurement of approx. 24cm, the typical size of the tray the small dishes are presented on.

The grilled course. This is usually a grilled fish dish, sometimes served on a skewer.

These are the lidded dishes. Almost every kaiseki meal will come with at least one futamono, usually miso soup. However, there are also other covered dishes like chawanmushi that are occasionally included.

A rice dish. Traditionally, rice is the last thing served during a kaiseki course meal. It is often served alongside miso soup and tsukemono pickled vegetables.

Depending on how many courses are served, many other soups, palate cleansers, pickles, and desserts are also included in the menu, all chosen with great attention to detail. Dishes are designed to incorporate what is seasonally available with a focus on freshness as well as the balance of the meal as a whole.

In Japan, craftsmanship is highly celebrated, and that is no different for culinary skills and the art of cooking. Training to become a kaiseki ryori chef takes many years of apprenticeship, an art form that is often handed down through generations. Each dish requires years of training in traditional cooking techniques and elements. Such specific methods of preparation also require knowledge of special tools, such as careful knife work for cutting sashimi (raw fish). Quite often, the chef who creates the dishes is in charge of the customer and their experience. Omotenashi, or the spirit of wholehearted hospitality, is inherent in the service of kaiseki for the customer.

For an example of omotenashi and kaiseki cuisine, check out our video featuring a premium dining experience in Nikko.

If you ask for "omakase" you're leaving it all in the hands of the chef, who will choose your food experience for you, sometimes without an official set menu. At some kaiseki restaurants, the chef will prepare the food in front of you and engage with you as you dine, explaining the story of the ingredients and how you should best eat the dish. In this case, this interaction allows the chef to directly create a dialogue about the food, and an amazing experience for you. As a kind of performance and celebration of the artisanal chef’s craftsmanship and talent, he provides the customer with an intimate dining experience. Otherwise, individual courses are brought out to your table.

Want to try the amazing kaiseki meal in the photo above? Sign up for unforgettable Kaiseki Dining at The Ritz-Carlton, Nikko, to experience amazing cuisine and a traditional fire ceremony on your next trip to Japan.

Aesthetics are a huge part of food culture in Japan, with a high value on visually harmonized dishes that also balance taste and textures. The traditional ideal of wabi-sabi, an emphasis on subdued refinement and beauty in imperfection, comes into play here. In kaiseki ryori, the chef takes the occasion, the current season, and dishware into account when building any menu. Absolute attention to detail in food presentation and decoration further extends the customer’s sensory experience, where, for balance, a five-element theory of color, flavor, and cooking for the senses is common practice. The five elements of earth, water, wind, fire, and void are considered together with colors blue (and/or green), black, white, red, and yellow. The five senses are related to the five cooking methods, of cutting (or raw), simmering, grilling, steaming, and deep-frying.

The aesthetics of the dining room and its decorations are also taken into account, creating an inviting space. Similar to the traditional Japanese tea ceremony, crafts such as making tatami, lacquer-ware, sake products, artworks, and vessels play a part in the kaiseki ryori dining experience. Dishes and tableware are chosen to complement different types of food and make them visually attractive. Open space in food presentation is also carefully considered for visual balance; a square-shaped food, for example, will be served in a rounded dish. A refined and exclusive experience, the approach and product of kaiseki combine elements of art forms, performances, and crafts. 

You can experience this style of cuisine at ryokan, traditional Japanese hotels, or at kaiseki specialty restaurants. Since kaiseki is seasonal, the menu frequently changes, featuring different flavors every month. The style and presentation will change to complement the seasonal ingredients. Enjoy a traditional kaiseki meal in Kyoto at Nikukappo Futago, featuring beautiful dishes, including A5 wagyu. Book the course menu now through byFood, no Japanese necessary!

See our lists of kaiseki restaurants in Tokyo for more recommendations.

All of the elements of kaiseki, a multi-course meal of traditional dishes made from local and seasonal ingredients, come together to create a unique dining experience. With a menu carefully designed by an experienced chef, kaiseki ryori combines texture, flavor, and different cooking techniques to deliver a holistic culinary experience. With precision, the chef combines aesthetic elements in plating up the dishes to complement the food, with a focus on high-quality service and specially selected ingredients. Kaiseki ryori is not just a meal but a cultural and culinary experience available only in Japan.

Dive deeper into the unique culture surrounding kaiseki cuisine during a kaiseki bento cooking class. This casual lesson in Kichijoji is led by a certified chef from a Tokyo sushi school. Drawing on her knowledge of Japanese cuisine, your host, Miho, will tailor the dishes to incorporate seasonal produce and other traditional delicacies. Book this cooking class on byFood.