The principles alighted above are magnified in Kyoto “Kaiseki ryori” haute cuisine. Historically related to tea ceremony and “Zen Buddhism” and centred on extremely simple dishes it has progressively evolved into a dining style favoured by aristocrats.
 
Kaiseki meals are composed of a series of dishes prepared using traditional cooking techniques and highlighting regional and seasonal delicacies.
 
A kaiseki diner is composed of different courses categorised by coking method: soup (suimono), sashimi (otsukuri), boiled dish (nimono), grilled dish (yakimono), deep fried dish (agemono), steamed dish (mushimono) and vinegared dish (sunomono).
 
Courses are followed by the “shokuji” served at the end of the diner before dessert and composed of rice, miso soup and pickles (tsukemeono).