Kaiseki cuisine is the most formal style of Japanese food, usually eaten in high class restaurants on special occasions. The word Kaiseki originates from Buddhist priests in Zen training, who placed hot stones, "seki", in the pockets of their robes, "kai", to help them bear their fasting. Using the freshest ingredients of the season and cooked in ways that enhance their original taste, each dish is simply seasoned and delicately presented in exquisite dishes. The course below is an example of a traditional Kaiseki Course Cuisine.

Shiizakana

Appetizers eaten with sake

Mukouzuke

Mainly sashimi

Kuchitori

Side dish

Suimono

Soup

Nimono

Simmered dish

Aemono

Dishes dressed with sauce

Kounomono

Pickles

Hassun

Morsels from the mountains and the sea

Sunomono

Vinegared dish

Yakimono

Broiled fish

Mushimono

Steamed dish

Nabemono

Pot dish

Rice

Miso soup

Dessert

eg. Ice cream