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Jan 2, 2008 06:27 AM

Kaiseki dinner

Just read about this type of Japanese presentation/dinner. Are there any places in LA or OC that serve Kaiseki dinners? If you have experienced it, please describe and also curious as to price. TIA

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  1. A traditional Kaiseki dinner is a seasonal multi-course meal, usually presented in the following form:

    Sakizuke: an appetizer similar to the French amuse-gueule.
    Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
    Mukozuke: a sliced dish of seasonal sashimi.
    Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
    Futamono: a "lidded dish"; typically a soup.
    Yakimono: Broiled seasonal fish.
    Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
    Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
    Naka-choko: another palate-cleanser; may be a light, acidic soup.
    Shiizakana: a substantial dish, such as a hot pot.
    Gohan: a rice dish made with seasonal ingredients.
    Ko no mono: seasonal pickled vegetables.
    Tome-wan: a miso-based or vegetable soup served with rice.
    Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.

    I've had Kaiseki meals both in Japan and in Northern California at Kaygetsu in Menlo Park. Kaygetsu was about $100/pp.

    There is some debate about the existence of a true Kaiseki restaurant in Southern California. Here's a link to a discussion from earlier this year:


    1. I found Asanebo's omakase to be more of a Kaiseki dinner.

      1. I've not been, but wouldn't Urasawa's dinner be considered kaiseki? Oh, wait, here's Prof Salt's response:

          1. re: I got nothin

            Tama prepped a kaiseki for NYE '07.. IIRC, it was avail for several days before and after actual NYE.