Kaiseki Ryōri (懐石料理) (Engl.)

The refined way of Japanese cuisine

IMG_1845 Hachioji Outeian

Eine deutsche Version dieses Artikels finden Sie hier.
An German version of this posting you can find here.

Just like the Italian kitchen isn’t limited to pizza and spaghetti, but rather deserves to be called “cuisine” once the boundries of those two “classics” have been passed, also Japanese dishes don’t just consist of sushi, rice and noodle soups. Some examples to demonstrate that can already be found on this website.

Kaiseki Ryori 1

Once you’ve gotten acquainted with Japanese food and know that it is mostly not herbs and spices that make it attractive, but the true taste and smell of the underlying food product – with other words: If you are not one of those who put salt on their dishes before even tasting them – you are ready for the next step in savouring food. And should you have a little extra money to spend, you are even ready for a very special palatal indulgence: for a kaiseki meal (懐石料理 / かいせきりょうり / kaiseki ryōri).

What the dictionary rather unimpressively describes as “light meal before a tea ceremony” is in fact rather the “Olympus of Palatal Endugences”. The sophisticated version of a kaiseki meal, as introduced below, offers the eyes just as much enjoyment as the mouth and the nose. And if you’re not up to a Japanese tea ceremoy, be relieved: Such a meal doesn’t necessarily come with a tea ceremony, just a cup of tea at the end.

Kaiseki Ryori 2

However, I don’t want to make too many words about something that cannot really be described by words. The pictures of each dish of a typical kaiseki meal in the Kyōto style may not be able to explain the sensation the food invokes on one’s palatine, but at least it can give you a glimpse of the optical aspects of such a delight. And if you care to read carefully, you’ll find out that a Japanese meal has different focus than western food (or would you call the finest beef steak a “side dish”?).

To start with, here the whole menue at a glance (click to enlarge): IMG_1845a Hachioji Outeian

And now, let’s have a look at the single dishes in detail:

Shokuzenju 食前酒 (Aperitif)

  • Umeshū 梅酒 (plum liqueur)

******************

Sakizuke 先付 (Hors d’Oevre)

Sakizuke 先付 (Hors d'Oevre)

Sakizuke 先付 (Hors d’Oevre)

  • Hatsugatsuo 初鰹 (spring bonito)
  • Yakinasu 焼茄子 (grilled aubergine)
  • Irodori yasai 彩り野菜 (colourful vegetables)
  • Tamanegi doreshingu 玉葱ドレッシング (onion dressing)

********************

Hassun Ryōrichō Osusume 八寸料理長お奨め (The Chef’s recommendations)

Hassun Ryōrichō Osusume 八寸料理長お奨め (Empfehlung des Chefkochs)

Hassun Ryōrichō Osusume 八寸料理長お奨め (The Chef’s Recommendations)

Hassun Ryōrichō Osusume 八寸料理長お奨め (Empfehlung des Chefkochs)

Hassun Ryōrichō Osusume 八寸料理長お奨め (The Chef’s Recommendations)

Hassun Ryōrichō Osusume 八寸料理長お奨め (Empfehlung des Chefkochs)

Hassun Ryōrichō Osusume 八寸料理長お奨め (The Chef’s Recommendations)

Hassun Ryōrichō Osusume 八寸料理長お奨め (Empfehlung des Chefkochs)

Hassun Ryōrichō Osusume 八寸料理長お奨め (The Chef’s Recommendations)

Hassun Ryōrichō Osusume 八寸料理長お奨め (Empfehlung des Chefkochs)

Hassun Ryōrichō Osusume 八寸料理長お奨め (The Chef’s Recommendations)

Hassun Ryōrichō Osusume 八寸料理長お奨め (Empfehlung des Chefkochs)

Hassun Ryōrichō Osusume 八寸料理長お奨め (The Chef’s Recommendations)

  • Shun-no mikaku moriawase 旬の味覚盛り合わせ (Delicacies of the season)

********************

Otsukuri お造り (sashimi/raw fish)

Otsukuri お造り (Sashimi/roher Fisch)

Otsukuri お造り (sashimi/raw fish)

  • Shun-no sengyo-no otsukuri 旬の鮮魚のお造り (fresh fish of the season)
  • Kanpachi, Ebi, Maguro カンパチ・海老・鮪 (Japanese amberjack, shrimp, tuna)

 

********************

Wanmono 椀物 (in the bowl)

Wanmono 椀物 (in der Schale)

Wanmono 椀物 (in the bowl)

Wanmono 椀物 (in der Schale)

Wanmono 椀物 (in the bowl)

  • Aomame yuba shinjō 青豆湯葉真丈 (skin of milk of green soy beans)
  • Kisu junsai shirouri kinome 鱚・じゅん菜・白瓜・木の芽 (Sillaginidae with zucchini)

********************

Yakimono 焼物 (roasted dish)

Yakimono 焼物 (Gebratenes)

Yakimono 焼物 (roasted dish)

Yakimono 焼物 (Gebratenes)

Yakimono 焼物 (roasted dish)

  • Wakaayu kalaage biimidashian 若鮎唐揚げ美意味出汁あん (fried baby trout with fish bouillon)
  • Irodori yasai 彩り野菜 (colourful vegetables)
  • Bainiku 梅肉 (pulp of plums)

********************

Hachimono 鉢物 (dish in a bowl)

Hachimono 鉢物 (Gericht in einer Schale)

Hachimono 鉢物 (dish in a bowl)

Hachimono 鉢物 (Gericht in einer Schale)

Hachimono 鉢物 (dish in a bowl)

  • Marunasu no umani 丸茄子の旨煮 (deliciously cooked aubergine)
  • Kujōnegi to itokatsuo 九条葱と糸鰹 (leek and flakes of bonito)
  • Oroshishōga おろし生姜 (grated ginger)

********************

Osai 御菜 (side dish)

Osai 御菜 (Beilage)

Osai 御菜 (side dish)

Osai 御菜 (Beilage)

Osai 御菜 (side dish)

  • Tokusen wagyū to irodori yasai no guriru 特選和牛と彩り野菜のグリル (selected Japanese beef with colourful vegetables)

********************

Oshokuji お食事 (main course)

Oshokuji お食事 (Hauptgang)

Oshokuji お食事 (main course)

Oshokuji お食事 (Hauptgang)

Oshokuji お食事 (main course)

Oshokuji お食事 (Hauptgang)

Oshokuji お食事 (main course)

Oshokuji お食事 (Hauptgang)

Oshokuji お食事 (main course)

  • Shinshōga to torinku no takikomi gohan 新生姜と鶏肉の炊込み御飯 (rice with fresh ginger and chicken)
  • Kō no mono moriawase 香の物盛り合わせ (pickled vegetables)
  • Akadashi jiru 赤出汁 (miso soup of red miso)

********************

Mizugashi 水菓子 (fruits)

Mizugashi 水菓子 (Obst)

Mizugashi 水菓子 (fruits)

Mizugashi 水菓子 (Obst)

Mizugashi 水菓子 (fruits)

Mizugashi 水菓子 (Obst)

Mizugashi 水菓子 (fruits)

Tee

tea

Tee

tea

  • Usuimame no buranmanje うすい豆のブランマンジェ (beans and almond mousse)
  • Kisetsu no kanmi 季節の甘味 (sweets of the season: melon & sweet beans mousse in seaweed jelly)

********************

Place of indulgence:

Kaiseki Outeian
129 Ozaki-cho
Hachiōji-shi
Tōkyō 192-0025

懐石鶯啼庵
₸192-0025
東京都八王子市尾崎町129

Kaiseki Outeian (懐石鶯啼庵)

Kaiseki Outeian (懐石鶯啼庵)

Cost: about 9,000 Yen per person

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One Response to Kaiseki Ryōri (懐石料理) (Engl.)

  1. […] englische Version dieses Artikels finden Sie hier. An English version of this posting you can find […]

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