Said to have originated during the 16th century in Japan, kaiseki cuisine, in its essence, is a multi-course meal characterised by the inclusion of an array of ingredients and cooking techniques to showcase the skills of the chef and the quality of local, seasonal produce.
Traditionally, the meal consists of a set number of courses, the order of which is decided by the chef. These include sakizuke, an appetiser; suimono, a clear soup; mukozuke, a sashimi plate; takiawase, a vegetable course; yakimono, a grilled dish, nimmono, a simmered dish; mushimono, a steamed dish; shiizakana, a snack with sake; hassun, a seasonal platter; and mizumono, a sweet course, again served with sake. It’s customary to begin each feast by saying “Itadakimasu”, which denotes respect to the chef, staff and seasonal bounty.…