Adapted from its roots in extending hospitality, kaiseki  is celebrated for its finely detailed presentation, heavily influenced by the seasons. Modern kaiseki draws from imperial court cuisine, Buddhist cuisine, samurai cuisine and the above mentioned tea ceremony cuisine. Depending on the chef, a kaiseki meal will convey different aspects of its origins: the court and samurai cuisines are more ornate, while the Buddhist and tea ceremony cuisines are more restrained. You will learn to cook three main dishes, varying from month to month, with ingredients carefully sourced and selected by your chef-instructor.

Date: Upon request

Number of students: 4

Class price: 38,500 yen per person

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YOUR INSTRUCTOR

Originally from Kyushu, Chef Shinichi Yoshida has over 50 years of cooking experience in the Japanese culinary arts.

He started his carrier at the legendary restaurant Izui (now closed) to master fine cuisine, then moved to the two Michelin star Daigo where he trained in Shojin Ryori (Buddhist-style Vegetarian Cuisine). He opened his own restaurant Ichibancho-Yoshida where he featured fine Japanese dishes and soba noodles, and catered to a long list of Japanese celebrities and VIP clients.

After retiring, Yoshida transitioned to teaching. He enjoys sharing his knowledge and expertise with young chefs eager to elevate their cooking skills, home cooks, and restaurant staff members wishing to enhance their techniques and menus. Yoshida also supervises new restaurant kitchens and develops food products for high-end department stores.