The four misunderstood things about Kaiseki Cuisine in Kyoto

It is not a tea ceremony meal.

Kaiseki cuisine is a synonym for luxurious multi-course eals . Although many foodies think  that kaiseki cuisine is the sa  theinner for tea ceremonies,  but  that cuisine served in restaurants called by the same name differs.

Tea ceremony kaiseki is a simple meal co,nsisting of three small dishes, soup and rice. They should never be too flashy or too intricate in order to enhance the tea's presence at the end of thethe  ceremony. Basically , tea ceremony kaiseki is included in a formal tea ceremony exclusively for experienced tea learners and masters and is not offered to tourists.

On the other hand, kaiseki cuisine in restaurants is the meals consisting of more than ten dishes accompanied by sake.  They are different in their purposes and where to be served. Kaiseki cuisine can be said to be banquet meals partly appropriated to the essence and forms from the tea ceremony kaiseki. There are two different kaisekis in Japanese food. Why did it happen?

Kaiseki evolved in the tea ceremony in the 17th century. The tea master Sen no Rikyu is said to serve meals to his guest in a brand-new way.
He    brought dishes one by one , instead of lining up all the dishes at the same time. The sophisticated way of serving was considered a revolution in Japan's culinary history.
Kaiseki cuisine also follows this way in its luxurious course mealsd declares itself as kaiseki.

As you know, the tea ceremony is recognized as high culture originating in Japan, centered in Kyoto. So, intentionally or just from a lack of fundamental knowledge of the tea ceremony, some kaiseki cuisine chefs try to gain special honor by borrowing its spirituality and authenticity.

It doesn't have a long history

Tea kaiseki is said to be established in the 17th century, but the current style of kaiseki restaurants became common after world war II.

The chef's creation isn't prioritized

In the gastronomic world, pricey restaurants are competing for their innovative styles. But you can't have the same expectation for kaiseki cuisine in Kyoto, even if they are equally priced as famous innovative restaurants.
Kaiseki chefs proudly focus on a seasonal feel and classical seasoning methods, following the traditional aesthetic in the tea ceremony. As a result, you will be served the same ingredients cooked similarly in different restaurants. Kaiseki cuisine is a meal that prioritizes a formed style over an individual chef's creation.
Is the" tradition" they believe in worth the price?

No main dish

In the humble tea ceremony kaiseki, a bowl of a simmered dish in soup called "nimonowan," is the richest. Therefore, kaiseki cuisine also emphasizes a bowl of soup as the main dish. However, soup can be impressive enough in the humble tea ceremony kaiseki where meals are served just as an appetizer to the bowl of thick tea. Still, in up-scale kaiseki restaurants, soup is just disappointing as a main dish.

While the tea ceremony climaxes with a bowl of thick tea, kaiseki cuisine ends with a bowl of white rice. That's because the Japanese eat rice after drinking sake. Therefore, the last bowl of rice signifies the sake-centered dinner's finale. However , for  Westerners, it might be the same as being served a piece of bread at the end of a course meal.

Although adopting a style of tea ceremony kaiseki, kaiseki cuisine failed to fill the central part where a bowl of thick tea had occupied in the tea ceremony. So, kaiseki cuisine still lacks the excitement of the main dish.