Kaiseki is a type of art form that balances the taste, texture, appearance, and colours of food. Originally, kaiseki comprised a bowl of miso soup and three side dishes this is now instead the standard form of Japanese-style cuisine generally, referred to as a (setto, ‘set’).
Our meal started with a Salad, which had lettuce, cucumber , cherry tomatoes and Kaiso (A type of Seaweed)
(Incidently once we started showing our inquisitiveness about the types of Seaweed, the chefs were kind enough too bring out samples of Kaiso, Wakame and Kombu (Photos below)
The Salmon and Tuna Sashimi were fresh and were delicious. I particularly enjoyed the Rolled japanese Omlette, Tamagoyaki, which was served with the platter, which was garnished with some Mayo and Tuna Roe.
The last course consisted of miso soup served with steamed sticky rice and grilled salmon.
The Miso soup had silken tofu and wakame in them
The Salmon was grilled to perfection and was served with Teriyaki sauce.
The festival was definitely a revelation to me personally because Chef makwana and his team pulled of a perfect meal and I would rate it as one of the best places for Japanese Cuisine in the City Now.
DONT MISS IT !!