Kyoto kaiseki
懐石料理 Kaiseki · Kyoto, Japan
From the simple meal of the tea ceremony to the pinnacle of Japanese cuisine, devoted to the seasons and to tableware.
Antes de ir · Know before you go
- Don't be late (dishes are prepared to a schedule)
- take off your shoes before entering a tatami room
- don't scrape precious tableware with fingernails or rings
Este artículo está «Sin verificar». Consulte los avisos oficiales sobre precios, horarios y fechas.
Culture
Cultura y costumbres
Contexto cultural
Kaiseki is Japan's traditional multi-course dinner. The characters for 'kaiseki' are thought to have been used by Sen no Rikyū (1522–1591) for the simple meal served at the tea ceremony — said to come from Zen monks holding warm stones against their bellies to ward off hunger. Today's kaiseki blends Heian court cuisine, temple shōjin ryōri, samurai cuisine and tea-ceremony cooking; it usually includes appetisers, sashimi, simmered, grilled and steamed dishes, using only seasonal ingredients, and even the tableware is chosen to match the season.
Costumbres locales
- Dishes arrive in order, each after the last is finished
- put lids back on bowls when you've finished
- lift tableware with both hands to admire it
Religión y creencias
- It shares the simple spirit of the tea ceremony and Zen
- parts of it come from the shōjin ryōri of Buddhist temples.
Etiquette
Normas y tabúes
No lo haga DON'T
- Don't be late (dishes are prepared to a schedule)
- take off your shoes before entering a tatami room
- don't scrape precious tableware with fingernails or rings
Lo que aprecian los locales DO
Ryōtei restaurants appreciate guests who arrive on time and show appreciation for each dish and its tableware.
Plan your visit
Información práctica
Consejos de viaje
- Formal ryōtei usually need booking in advance
- lunch courses are much cheaper than dinner and good for a first experience. Prices and opening hours are set by each restaurant
- popular old places often have queues, so go outside peak mealtimes.
Fuentes y notas de verificación
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