KAI-SEKI DAY

Day 11 - today is my last day with Sensei and it culminates in the preparation of a Cha-Kaiseki, one of the highest form in Japanese culinary art. Surprisingly the rules of engagement are in fact simple, for instance : they can be made at home, nothing too difficult, usually expensive ingredients are used, seasonal preferred, garnish nicely, in small bites and lastly, the presentation must follow a strict order from course to course.  FYI there is usually no meat on the menu as 'meat is considered a cheap ingredient'. Wagyu and Kagoshima beef, say good bye now.

Kai-seki meals are described as 'banquets' by some and depending on the event, it can be for a Tea Ceremony, or served with or without Sake. The regimen must be observed or one cannot claim the Kai-seki label. Modern restaurants make changes not only to the order but to the items themselves which is frown on. I agree with her. One either strives to keep the tradition in its entirety or not do that at all, and if you must, call it something else. The idea of 'Neo Kai-seki' or even worse 'Fusion Kai-seki' must generate the worst fears in the culinary community. For today, my baptism to Kai-seki we followed the rules to the letter.  The menu was indeed simple, and doable at home without doubt, at Sensei's home kitchen. The million Yen question is whether the same can be duplicated at TKT .. Test Kitchen @ Tang .. when I return home.

* Mukouzuke : top quality Shashimi, we used squid
* Nimono-Wan : clear soup with simmered fish puree wrapped in pumpkin dough
* Yaki-Mono : always grilled seefood garnish with seasonal flowers like Kiku
* Azuke-Bachi : barised octopus with Satoimo (taro) and Shungiku (Kiku stalk)
* Hassun : a small portion of a dish

Some Kai-seki restaurants serve a small bite of plain white rice, with Miso soup to close but according to the rules this should come right after the 1st course, the Mukouzuke.

Sensei used Oyster Rice as the Hassun item. The Japanese language has words that describe something without exactly saying what it means, this is an example. Kaki-Don is one hell of a mean recipe, one that I am sure will keep appearing on TKT's menu.