Approaching to the end of the year, E suggested that we should have a luxury dinner in New Furusato – a very fine Japanese Restaurant in Hotel Lisboa.
He said that Kaiseki is a good choice, as I haven't tried Kaiseki before and am curious of what it is, I checked out over Internet, it seems that I saw the information in TV long time ago, the food is very nice present, but in a very tiny portion, and there are a lot of dishes.
He has my vote, no matter the price is, it is a reward to myself, but am thinking that the portion is too small for me – for I am a big eater.
http://www.hotelisboa.com/hlweb/menu/newf.pdf
FM: wiki
Kaiseki (懐石) or kaiseki ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and are analogous to Western haute cuisine.
There are basically two kinds of traditional Japanese meal styles called kaiseki or kaiseki ryōri. The first, where kaiseki is written as 会席 (and kaiseki ryōri, 会席料理), referring to the fancy meal served at banquets. The other is written 懐石 or 懐石料理, referring to the simple meal that the host of a chanoyu gathering serves to the guests, and which is also known as cha-kaiseki (茶懐石).
In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food.] To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.
Order
Originally, kaiseki comprised a bowl of miso soup and three side dishes; this is now instead the standard form of Japanese-style cuisine generally, referred to as a セット (setto, "set"). Kaiseki has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.- Sakizuke (先付): an appetizer similar to the French amuse-bouche.
- Hassun (八寸): the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
- Mukōzuke (向付): a sliced dish of seasonal sashimi.
- Takiawase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately.
- Futamono (蓋物）: a "lidded dish"; typically a soup.
- Yakimono (焼物): Broiled seasonal fish.
- Su-zakana (酢肴): a small dish used to clean the palate, such as vegetables in vinegar.
- Hiyashi-bachi (冷し鉢): served only in summer; chilled, lightly cooked vegetables.
- Naka-choko (中猪口): another palate-cleanser; may be a light, acidic soup.
- Shiizakana (強肴): a substantial dish, such as a hot pot.
- Gohan (御飯): a rice dish made with seasonal ingredients.
- Kō no mono (香の物): seasonal pickled vegetables.
- Tome-wan (止椀): a miso-based or vegetable soup served with rice.
- Mizumono (水物): a seasonal dessert; may be fruit, confection, ice cream, or cake.
Cha-kaiseki
This is the meal served in the context of chanoyu (Japanese tea ceremony). It precedes the serving of the tea at a formal tea function (chaji). The basic constituents of a cha-kaiseki meal are the ichijū sansai or "one soup, three side dishes", and the rice, plus the following: suimono, hassun, yutō, and kōnomono. The one soup referred to here is usually miso soup, and the basic three side dishes are the following:- Mukōzuke: foods in a dish arranged on the far side of the meal tray for each guest, which is why it is called mukōzuke (lit., "set to the far side"). Often this might be some kind of sashimi, though not necessarily so. On the near side of the meal tray are arranged the rice and the soup, both in lacquered lidded bowls.
- Nimono (煮物): simmered foods, served in individual lidded bowls.
- Yakimono: grilled foods (usually some kind of fish), brought out in a serving dish for the guests to serve themselves.
- Suimono (吸物): clear soup served in a small lacquered and lidded bowl, to cleanse the palate before the exchange of sake (rice wine) between host and guests. Also referred to as kozuimono (small clear soup) or hashiarai (chopstick rinser).
- Hassun: a tray of tidbits from mountain and sea that the guests serve themselves to and accompanies the round of saké (rice wine) shared by host and guests.
- Yutō (湯桶)
- Kō no mono: pickles that accompany the yutō.
Haute cuisine (French: literally "high food", pronounced: [ot kɥi.zin]) or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.
懷石料理原為在日本茶道中，主人請客人品嘗的飯菜。現已不限于茶道，成為日本常見的高檔菜色。「懷石」指的是佛教僧人在坐禪時在腹上放上暖石以對抗飢餓的感覺。
其形式為「一汁三菜」（也有一汁二菜）。懷石料理極端講求精致，無論餐具還是食物的擺放都要求很高（但食物的份量卻很少）而被一些人視為藝術品，高檔懷石料理也耗費不菲。主要乘裝食物的器具有陶器、瓷器、漆器等。知名的懷石料理店有京都三條的辻留、大阪高麗橋的吉兆、滋賀縣東近江市的招福楼。
懷石
- Sakizuke（先付）
- 開胃用的小菜
- Hassun（八寸）
- 以季節性主題的菜色。通常為一種壽司與幾道較小份的小菜組合
- Mukōzuke（向付）
- 季節性的生魚片
- Takiawase（煮合）
- 蔬菜、肉、魚、豆腐……等食材切小塊悶煮
- Futamono（蓋物）
- 有蓋的食物，通常為湯，或茶碗蒸
- Yakimono（焼物）
- 季節性的魚類燒烤
- Su-zakana（酢肴）
- 以醋醃漬的小菜
- Hiyashi-bachi（冷し鉢）
- Naka-choko（中猪口）
- 酸味的湯
- Shiizakana（強肴）
- 主菜
- Gohan（御飯）
- 以米飯為主要食材的菜
- Kō no mono（香の物）
- 季節性的醃製蔬菜
- Tome-wan（止椀）
- Mizumono（水物）
- 餐後甜點
茶懷石
- Mukōzuke
- Nimono（煮物）
- Yakimono
- Suimono（吸物）
- Hassun
- Yutō (湯桶)
- Kō no mono
No comments:
Post a Comment