Staging a DIY Kaiseki Dinner Party (Part 1)

This two-part post showcases a how-to guide for preparing a Japanese kaiseki. This is a culinary tradition—considered the pinnacle of Japanese dining—during which a series of small, intricate courses are served.  A Japanese might also describe this as a meal “thoughtfully presented to evoke beauty and calm.” What exactly does this mean? If you trust me, I promise to expose you to a different way of thinking about entertaining and dining.  You might even want to incorporate some of this into your own style. I know, I have.

For the full experience, however, you must be open to channeling two Japanese concepts: receiving guests and meal preparation.  Central to both is mindfulness. This means slowing down and being completely aware of what you’re doing in the implementation of both. While more time is required this way, the enjoyment factor in staging a dinner, such as this kaiseki, is increased exponentially.

The back stories

But first, a little history. Kaiseki dates to the 16th century when it was reserved exclusively for Japan’s royal and noble classes. Now, anyone can enjoy this ritualistic meal,. While a restaurant version can be expensive, one served at home need not break the bank. In fact, if you make this a potluck, as I did, and share expenses among multiple guest “chefs,” a kaiseki becomes quite affordable. A secondary benefit: you’ve divided the workload!

I volunteered to host the kaiseki at my home. Why? Because I was curious about researching “the process.” In Japanese culture, the process of doing something is often considered as important as the final outcome. I also respect how Japanese strive for excellence in everything they do. In terms of this dinner, this meant not only taking the time to carefully but also thoughtfully pick out the finest and freshest seasonal ingredients for the kaiseki; finding the perfect tableware for presenting the food; and creating a beautiful, restful atmosphere for the guests. Beauty and calm. Remember?  Was I starting to think a bit like a Japanese host?

The beauty of Japanese hospitality

But before considering the menu, I wanted to dive into the notion of omotenashi. This translates as “wholehearted hospitality.”  As explained by our Japanese tour guide Akiko, omotenashi represents a deep-seated, cultural value, one based on selfless service. This means anticipating the needs of guests without expecting anything in return. This harks back to my last post discussing how Japanese go to great lengths to assist foreigners, as if it’s the most normal thing to do. It’s in their DNA.

Back to the process. Research for our dinner developed on multiple levels over several days. After getting a glimpse into the ways Japanese graciously offer hospitality, I turned my attention to the core principles behind classic Japanese cuisine, or washoku.  

What makes Japanese cuisine unique

Let’s unpack how Japanese approach preparing their food as it differs considerably from ours.  Whereas Americans often focus on large portions, bold flavors and heavy sauces, Japanese meals emphasize subtle, balanced flavors incorporating fresh, seasonal ingredients. Their meals also typically include small portions of different foods served in a series of little dishes. While Americans opt for speed and convenience, Japanese promote mindful eating and the appreciation of their food’s artful presentation.  All of this takes time and thought, not just to prepare but also to eat and enjoy.

The number five is pivotal in creating a balanced meal for a Japanese chef or home cook. Stay with me here. First they are required to incorporate five different cooking methods in their meal preparation: boiling, steaming, grilling, frying and serving raw. Next, using five different colors is standard: white, red or orange, yellow, green, and black or purple. Then, there are five requisite tastes they must use: sweet, sour, salty, bitter and umami or savoriness. What’s striking is that ALL of these must be integrated into EACH meal. From a simple bento box lunch bought at the train station to an elaborate Kaiseki served at a fine restaurant. Or at one’s home. They are all there.

The studied artform of Japanese cuisine

But there’s more to consider in this complex equation for preparing a meal. While taste and balance are essential in Japanese cuisine, senses are equally critical: smell, sound, touch, and especially sight. In fact, an aesthetic presentation is one of the key elements in washoku. Much of this is based on seasonality. For example, heavier pottery is used in  cooler months while finer ceramics appear when it’s warm. Japanese even employ different color palates for their dishware—as well as garnishes—depending on the time of year. For example, in spring pinks and greens create “the look.” In autumn, reds and more muted shades set the tone. Can you imagine having to change your tableware four times a year just to be season-appropriate?

Now with this theoretical background under our obi, we can look forward to Part 2 of this post. Next time we will focus on the practical or logistical part of staging a kaiseki at home. These guidelines will be divided into three sections: planning, atmosphere, and welcome. My intent was to propose, for your consideration, a “less Western and more Zen” method of entertaining.

But it would be unkind to leave you hanging without knowing the final menu our group of four home cooks selected. So, here’s a sneak preview.  An asterisk indicates those dishes where a recipe is provided on this site.

Reception

*Onigiri rice balls with crab, tuna and avocado filling

Edamame

Assorted Japanese rice crackers

Dinner menu

Sushi with soy sauce, pickled ginger and wasabi

Shrimp Tempura with Cabbage Salad and *Miso soup

Salmon Teriyaki with Green beans and Soba noodles

Japanese cheesecake with cherries

*Miso cookies

Drinks: Yuzu Sake cocktails, Suntory Scotch, Japanese beer and Sake

 Stay tuned for the final part of this post next time when we will master the nitty-gritty of putting on a kaiseki and impressing the hell out of your guests.  Full disclosure: I am not an expert in Japanese cuisine. Far from it! Therefore, I must apologize for any errors in my interpretation of things. But I also need to admit that the process of delving into our respective countries’ differences was an utterly fascinating experience. Yet another reason why traveling is so enriching, right?