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Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.[1]
There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri. The first, where kaiseki is written as "会席" and kaiseki-ryōri as "会席料理", refers to a set menu of select food served on an individual tray (to each member of a gathering).[2] The second, written as "懐石" and as "懐石料理", refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea,[2] and is also known as cha-kaiseki (茶懐石).[3] The development of nouvelle cuisine was likely inspired by kaiseki principles.[4][5]
- ^ Bourdain, Anthony (2001). A Cook's Tour: Global Adventures in Extreme Cuisines. New York: Ecco. ISBN 0-06-001278-1.
- ^ a b Kenkyusha's New Japanese-English Dictionary, ISBN 4-7674-2015-6
- ^ Japanese Kōjien dictionary
- ^ McCarron, Meghan (7 September 2017). "The Japanese Origins of Modern Fine Dining". Eater. Vox Media. Retrieved 11 September 2017.
- ^ Rosner, Helen (11 March 2019). "The Female Chef Making Japan's Most Elaborate Cuisine Her Own". The New Yorker. Conde Nast. Retrieved 10 March 2019.
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