Definately the meals at Murata were great part of the highlight of our stay in the Ryokan. It was an experience to enjoy Kaiseki Dinner in our room in the evening, and traditional japanese breakfast in one of the beautiful private rooms at the main building.
I will introduce a little bit “Kaiseki” and “Kaiseki Ryori” meals..
kaiseki ryōri is a traditional multi-course Japanese dinner 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 “traditional tea ceremony” gathering serves to the guests, and which is also known as cha-kaiseki (茶懐石).
The party is about to start..
What a Beautiful menu!
Sakizuke (Seasonal appetizer), beautiful hand made plates and great decoration leaves, always following the seasons
Wanmono (Seasonal Japanese soup), served in an antique bowl
Mukohassun (Garnished seasonal seafood-sashimi). Like art pieces, totally inspired in nature and seasons. Daikon carved flower, flower shaped jelly, flower shaped tomato skin. flower-spring
Oshinogi (Mouthful bite size food to take off the after taste)
Nimono (Simmered foods served in a pot)
Agemono & Yakimono (Deep fried and Grilled). In this case the fish was deep fried in a very light tempura, and the Bamboo shoots charcoal grilled and perfectly cooked.
Finishing the savoury feast with Kawarachi (Specially cooked traditional Chicken or beef) In this case wagyu beef with a bit of fermented miso, and tasty vegetables (Reminded me of France). All served with boiled rice (Gohan), Miso soup (Miso-shiru) and sexy pickles (Tsukemono)
Sweet happy ending with green bean creamy sweet with jelly, and green tea (Ryokucha)
This dinner is the full expression of a Kaiseki Ryori meal. In difference with western feasts where you mainly focus in food and wine. In japanese Kaiseki, other feelings arise as part of the gastronomic experience, apart from food and drink, i would call ithis feeling the "soul" .
This "Soul" Feeling i have only experienced it in Japan, and in it is involved the handmade plates used for every serving, the little gadgets used to serve garnishes, seasonings etc.. a mix between rusticity and the highest refinement. The use of leaves, flowers as decoration, edible sometimes always representing the present season and the Service codings from the servers, always discreet and silent but with the highest attention to detail and hospitality.
A Kaiseki Ryori experience it is a must in the life experience of any epicurean.
