Kaiseki enjoys a beautiful history, rooted in the Zen monasteries of ancient Kyoto, over 500 years ago. Named for the warm stones that young monks carried in their robes to help soothe their hunger (kai means bosom, and seki, stone), it was just a light meal, in the beginning. By the 16th century, the meal evolved to become a part of the 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 elaborate, and has become an artistic event with an exquisitely choreographed tasting menu.
Kaiseki is a sensibly choreographed course meal consisting of small dishes served at carefully timed intervals. A typical Kaiseki menu consists of eight courses punctuated with servings of sake. It invariably includes 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.
