<Short History of Kaiseki>
Kaiseki was born in Kyoto more than 500 years ago. It was originally a light meal, named for the warm stones that young monks carried in their robes to help soothe their hunger (kai means bosom, and seki, stone). By the 16th century, the meal became a part of tea ceremony served to travelers stopping at a ryokan, Kyoto's traditional inns, in the form of a mere bowl of Miso soup and three side dishes. As time went by, kaiseki became more and more elaborate, and has become the kaiseki we know now, an exquisitely choreographed tasting menu.
<The presentation of Kaiseki>
Kaiseki courses invariably include an ornately composed appetizer, a clear soup, sashimi, sushi, a grilled dish, a simmered dish, a steamed course and a dish with rice. The courses are brought in one at a time, in beautiful porcelain bowls and lacquer dishes that have been handed down from generation to generation. Kaiseki often involves ‘highly sought after seasonal delicacy.’