When I worked at Apple, Steve Jobs talked about making products that were at the crossroads of liberal arts and technology. The idea is to take the best of two domains to create something extraordinary. Kaiseki does just that. It takes the best of the food world—fresh ingredients combined in a complementary manner—and the best artistic aesthetic both in the presentation of the food and the plates upon which the culinary creations sit. Kaiseki transcends food as a necessity and gives us a reason to appreciate life and the bounty of fresh ingredients that the Earth provides.
Last night I had the pleasure of experiencing a Kaiseki dinner at the Ryokan in which I'm staying. Robed in Yukata, ten of us were seated in a large private room. Then our culinary adventure began. There are no words adequate to describe the amazing flavors. Instead, you can read the menu, look at the images, and imagine the flavors.
Kaiseki Autumn Menu at Otozure
Head Chef Junichi Takeda
Appetizer
Yuzu Liquor
Deep-fried Tofu Balls in Thickened Soup
Chestnuts, Gingko Nuts, Kikurage Black Mushrooms, Yoga Ginger, Potherb Mustard Greens, Ginger
Fuyu Persimmon with Mashed Tofu Dressing, Nontagro Black Soy Beans, Pine Nuts, Edible Chrysanthemums
Soup
Minced Lotus Root Balls
Prawn, Maitake Mushroom, Japanese Parsley, Yuzu Citrus
Sashimi and Vegetables
White-flesh Fish of the Day
Tosa Bonito Soy Sauce, Marusan (local) Soy Sauce
Fugu Pufferfish Sashimi, Pufferfish in Savory Jelly
Green Onion, Ponzu Sauce Sudachi Citrus, Grated Daikon Radish with Chili Peppers
Hot Pot Dish
Bungo-gyu Beef Sukiyaki
Hot Spring Egg (for dipping)
Cold Dish
Yamaguchi's Original Vegetable Hanaccoli
Taro, Salmon Roe, Bonito Stock Vinegar Gelee
Deep Fried Dish
Fugu Puffer with Lemon
Rice Course
New Rice from Sasanami Hagi City, Yamaguchi Prefecture
Red Miso Soup, Wake Seaweed, Mushrooms, Sansho Japanese Pepper Powder
Assorted Japanese Pickles, Wagyu with Dried Young Sardines
Dessert
Tangerines, Muscat
Black Sugar Pudding, Walnuts Boiled in Honey
