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🍴 | Special dishes using seasonal ingredients that you can enjoy at a kaiseki restaurant that is limited to one group per day and night in Hyogo and Shin-Kobe.


Kobe tea, a special dish made with seasonal ingredients, that you can enjoy at a kaiseki restaurant that requires reservations only for one group per day and night in Hyogo and Shin-Kobe.

If you write the contents roughly
This time, I would like to introduce the dishes offered in the kaiseki cooking course, as I also shot a video of the cooking scenery.

Last time, I introduced you as a kaiseki restaurant with a reservation system, which is limited to one group per day and night in Kobe, where you can experience the tea ceremony. → Continue reading

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Kaiseki(Kaiseki) isJapanese cuisineIs a kind oftea ceremonyA dish that the host, who is the organizer of the meeting, welcomes guests,Zen templeThe name comes from the old custom of kaiseki (see the history section for details).Kaiseki cuisineAlso called.KaisekiWhat was a lunch box点心That.


What is Kaiseki?tea ceremonyIt is a meal that is served before enjoying "light tea" or "dark tea" in the formal tea ceremony.[1].RikyuIn the tea ceremony of the times, the meals of the tea ceremony are described as "kaiseki" and "behavior".Meeting mealIt turns out that it was the same origin as[2]..In the Edo periodtea ceremonyAs is theorizedZen Buddhism OfWarm stone"KaisekiCan now be applied.Kaiseki is made by heating serpentine, pumice, etc. in the cold season.KonjacWrap it in a cloth and put it in your pocketheatingIngredients (Warm stone) Means.

There are various theories about how "kaiseki" is linked to cooking.First, a Zen priest who was training put warm stones in his pocket to survive the cold and hunger, so he wanted to entertain guests but had nothing to eat, so at least he gave him warm stones to keep him hungry and put them in his pocket. The theory that it was received.AlsoLaozi"Tokukei" ("Toko Sutra』The second part) is the theory that the ball of the browned ball was replaced with a stone.

Sakai in the Tensho eraTownspeopleCentered aroundWabi teaIs formed and as a form of its mealOne soup and three vegetables(Or one soup and two vegetables) has taken root.this is"Southern Record], The formula "Kaiseki" = "Ichiju Sansai" is established.In the Edo period, sashimi (sashimi), simmered bowls, and grilled dishes were established.Furthermore, with the development of cooking technology, "HospitalityLeads to "taking time and effort", and nowtea ceremonyA "kaiseki" dish that emphasizes the style found in Japanese restaurant culture has been completed.The word "kaiseki" has not been confirmed before "Southern Record", and there is an idea that the book will be the first to appear.

Kaiseki and Kaiseki cuisine

In modern times, the original meaning of kaiseki, which is common in the tea ceremony, has disappeared, and people avoid drinking stimulating tea while hungry at the tea ceremony, and have a light meal or similar food that can be enjoyed. It has changed to a practical meaning such as referring to the Japanese course meal of.(If you drink strong tea while hungry, your stomach may be severely irritated and bleeding.Gamo Ujisato Date MasamuneThere is an episode of the Warring States period in which he misunderstood that he was poisoned by intentionally behaving hot tea like boiling water. )[Source required]

Kaiseki cuisine is a place other than tea ceremony, for examplerestaurant,CookingIt is a responsive dish offered at various restaurants, including restaurants that handle Japanese food such asMeeting mealIn order to prevent confusion with the pronunciation of the same "Kaiseki" as above, the original kaiseki for the purpose of tea ceremony is especially "Tea kaisekiIt may be distinguished by expressing.

Kaiseki and kaiseki cuisine are often confused because they share the same sound, but they are completely different and have different purposes for serving dishes.[3]..Kaiseki is a part of the tea ceremony and is a light meal served before the tea ceremony. Sake is also served, but the purpose is to make the tea delicious.Kaiseki cuisine, on the other hand, was developed by arranging Honzen-ryori and Kaiseki, and focuses on enjoying sake.The procedure for serving food is also different, but the notable difference is the order in which the rice is served.In kaiseki, rice and soup are served first, but in kaiseki cuisine, rice and soup are served at the end of the course.[4].

In addition, the kaiseki cuisine that is eaten at the restaurant is often open-minded, as each person is served a large amount of food and is not told a special method when handling it, as in the tea ceremony.In addition, some restaurants only serve food, and sometimes there is no light tea after cooking.In addition, since the amount of kaiseki dishes was originally small, there is a tendency to refer to all course dishes with a small amount as kaiseki, and there are dishes with names such as Western-style kaiseki and European-style kaiseki.

In addition, since "kaiseki" also includes the meaning of "cooking", there is a tendency that "kaiseki cuisine" is a redundant word.

Kaiseki flow

Kaiseki for tea ceremony at noon

I will explain the flow assuming the kaiseki of the tea ceremony at noon.There are some differences depending on the school.[5]

Rice, soup, orientation
I put a bowl, a bowl, and a bowlOrigamiThe owner himself carries (Oshiki, a set without legs) and hands it to the customer.Seen from the customer side, a rice bowl is placed on the front left of the set, a soup bowl is placed on the front right, and a Rikyu chopstick (sugi chopsticks with narrowed ends) is attached to the front.The chopstick holder is not used, and the chopsticks are placed on the edge of the fold.It is common to use a bowl with a lid for rice bowl and soup bowl, and a pottery plate for orientation.Put a small amount of freshly cooked soft rice in the rice bowl, and put it in the soup bowl.Miso SoupUse a modest amount so that the thighs stick out.The direction is the first dish of one soup and three vegetables, and sashimi (sashimi) is served.At Urasenke, the rice is shaped into a single letter, and at Omotesenke, it is fluffy.At Omotesenke, leave a bite of rice and save it for the hot water pickles (described later) that will be served later.It is said that it is good manners to suck up all the soup and to start the soup after the sake is served.
When the customer has finished drinking the juice, the owner carries Choshi (or a sake cup) and a sake cup (with a cup for the number of customers) and pours sake to the customer.The customer touches the side dish here.Sake is served about 3 times in kaiseki.
Simmered dishes
After the first sake is served, a simmered bowl, which is the second of the one soup and three vegetables, is served.For the simmered bowl, use a bowl with a lid that is slightly larger than the rice bowl or soup bowl.Boiled food is a dish that is equivalent to the main dish of kaiseki, and is often made with sushi soup by arranging Shinjo, Fu, Yuba, and vegetables in various colors.Iiji (rice bowl) is served before or after the simmered dish.It contains rice for the number of people, and customers add replacement rice to their own rice bowls.In addition, the owner recommends a change of soup, and a change of miso soup is carried.
Pottery is the third dish of one soup and three vegetables.Boiled bowls are distributed to each customer, while pottery is served in large bowls (such as grilled fish).The chopsticks are made of green bamboo or white bamboo and are made of middle section.Tori chopsticksTo use[6]..The customer takes the portion of each meal from the bowl, separates it with chopsticks, and puts it on the lid of the simmered bowl.In addition, the potteryHeavy boxIn some cases, put the pottery in the lower tier of the jubako and the scented stuff in the upper tier.Around this time, a second meal is served, and a second soup change is recommended, but it is customary for the customer to refuse the soup change.In addition, the owner brings out Choshi again after simmered or grilled, and the second sake is recommended.Customers pour sake into each other.
Deposit bowl
In modern tea ceremony, in addition to one soup and three vegetables, another dish, such as a cooked dish, is usually served as a "deposited bowl" or "advanced bowl".As with the pottery, the dishes are served in a large bowl and separated with chopsticks from Tenbushi (stops and knots at the end of the handle).[6]..In addition, depending on the school, it may be called "strong appetizer".
The customer (the last customer) returns the empty bowl, Choshi, rice, etc. to the front of the waiter.The host carries a soup bowl at the right time.This is a small soup served at the end of a meal, and the seasoning is very light, and it is also called "chopstick washing" or "rinse soup".After that, it will be a cup.The lid of the soup bowl will be used later to receive the side dish of sake.
Eight inches
Hassun (about 25 cm) squareCedarIn the square tray of bare wood (this is called Hassun), 2 delicacies (sometimes 3) are served as a side dish for sake. In the case of two products, it is customary to make changes, such as one for seafood and the other for mountain food.The owner pours sake into the sake cup of the regular customer, and separates the eight-inch appetizer with the lid of the soup bowl of the regular customer as a container (both fine chopsticks are used, and each end is used properly by the sake cup.[6]).When the sake and side dishes have reached the end of the customer, the owner returns to the regular customer and says "flow" and wants a sake cup.After that, the owner and the customer pour sake in one cup.It is customary for the host to borrow a cup of a regular guest.The regular customer cleans his cup with a cup of paper, the owner receives the cup, and the next customer pours sake into it.After that, the same sake cup is handed over to the next customer, and the owner pours sake to the next customer.Below, after the youngest guest pours sake to the host and the host pours sake to the youngest guest, the host returns the sake cup to the regular guest and pours sake again.In this way, the cup goes from the regular customer to the host, from the host to the next guest, and from the next guest to the host, so this is called the "Chidori cup".
If the customer is Uedo, a delicacy called "Shizakana" may be served (the strong appetizer may be served before or after the "deposit bowl", and the "deposit bowl" itself. There is also a school that calls "strong appetizer").
Hot water and pickles
After the sake cupBathtub(Yuto, Yuji) and pickles are served.The tub contains "Yu no Ko" along with the hot water.Yunoko is the rice "OkageIs the original, but roasted rice may be used instead.Take the Yunoko with the attached Yunoko scoop (cassotte) and put it in a rice bowl and a soup bowl, then pour hot water into both bowls and leave a small amount of rice in the rice bowl.Pickleddo.At the end, drink up all the hot water, clean the bowl with pocket paper, and return it to the host.This is a Zen temple diet.
Confectionery (sweetness)
Confectionery is served after the meal.The confectionery is in a heavy box called Fuchidaka, and is accompanied by a wooden toothpick called Kuro-moji.The height of the rim is piled up by the number of customers, and one confectionery is contained in each tier.The regular customer leaves the bottom row of the edge height and sends the rest to the next customer (same for the next customer).Take the sweets on a pocket paper and eat them using black letters.


RikyuUntil the times, lacquer ware was mainly used,Oribe wareWith the development of domestic ceramics such as, various vessels have come to be used.

Today, the vessels used for kaiseki cuisine are陶器,磁器,lacquerware, Woodware, glassware, etc.Of these, rice bowls, soup bowls, soup bowls, etc. usually use lacquer ware.At the tea ceremony, the tea ceremony is handled in order from the main customer to the dim sum, and after Hassun comes out, the owner is present and the cup is held, and after the sweets, the tea ceremony becomes dim sum. However, in the so-called Hassun tea ceremony, dim sum is often served in a separate room, and in this case, neutrality is omitted.

Brief Kaiseki

Heavy boxThis is a kaiseki menu with a bowl.Shokado BentoAlso applies to this.

Well-known store

In a store known for kaiseki cuisine京都Nanzenji Templenear"Hyotei, Also in Kyoto "", "Tsujitome(The above two stores are catered for),OsakaKorai Bridgeof"good omen"ShigaHigashiomi City"Blessing Tower",AichiNagoya cityof"Hasshokan"and so on.

In these storesTea roomThere are also stores where you can do it.


  1. ^ (Iseki, 2009) p.58
  2. ^ "NHK Beauty Pot Kaiseki" p.11
  3. ^ This has been pointed out in many sources.For example, see the following site.What is the difference between Japanese trivia, Honzen-ryori, Kaiseki-ryori, and Kaiseki-ryori?(Japanese food lab) (Viewed on July 2015, 7)
  4. ^ "NHK Beauty Pot Kaiseki" pp.11, 27
  5. ^ The description in this section is based on the following materials.
    • Sosa Sen "The Definitive Edition of Chanoyu", SHUFUNOTOMO, 2009, pp.199 --205
    • Supervised by Soshin Horinouchi, "Tea Ceremony and Night Ceremony at Noon in the Furnace (Omotesenke Style)" (Tea Ceremony 19), Sekai Bunka, 2004, pp.32 --63
    • Supervised by Sosei Abe, "Urasenke Tea Ceremony Noon Tea Ceremony" (Ocha no Keiko 38), Sekai Bunka, 2007, pp.34 --63
    • Chisumiko "Easy Kaiseki Cuisine Furnace Edition" (Visual Version Ochajin no Tomo 1), Sekai Bunka, 2005
  6. ^ a b c Hachiro Isshiki "Cultural History of Chopsticks World Chopsticks / Japanese Chopsticks" New Edition Ochanomizu Shobo, August 1998, p. 8 “Cooking chopsticks and chopsticks” ISBN 4275017315


  • Soshin Horinouchi "Omotesen Family Tea Kaishi" Sekai Bunka, 2000.ISBN 978 4418003013.
  • NHK Beauty Pot Production Group "NHK Beauty Pot Kaiseki" Japan Broadcast Publishing Association, 2009
  • Muneyoshi Iseki "Origin and Transition of Kaiseki" NHK Beauty Pot Production Group "NHK Beauty Pot Kaiseki" Japan Broadcast Publishing Association, 2009
  • Sosa Sen "The Definitive Edition of Chanoyu", SHUFUNOTOMO, 2009, pp.199 --205
  • Supervised by Soshin Horinouchi, "Tea Ceremony and Night Ceremony at Noon in the Furnace (Omotesenke Style)" (Tea Ceremony 19), Sekai Bunka, 2004, pp.32 --63
  • Supervised by Sosei Abe, "Urasenke Tea Ceremony Noon Tea Ceremony" (Ocha no Keiko 38), Sekai Bunka, 2007, pp.34 --63
  • Chisumiko "Easy Kaiseki Cuisine Furnace Edition" (Visual Version Ochajin no Tomo 1), Sekai Bunka, 2005

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