Cozinha Kaiseki

"Kaiseki's origins date back to the 16th century. Meaning "stone in the stomach", kaiseki referred to the practice of Zen priests of tucking hot stones wrapped in towels into the bosom of their kimono sashes. The heat was intended to ward off any hunger pangs during their morning and afternoon prayers. Later, kaiseki became a simple seasonal vegetarian meal served after the chanoyu or tea ceremony.Today, it is considered an art form that observes the harmony between food and nature, and takes the diner on an odyssey of flavors, textures and colors.

A traditional kaiseki meal consists of a set sequence of courses based on preparation techniques. Pickled, raw, grilled and fried foods can all be included, in a certain order. Dishes focus on seasonal ingredients, and kaiseki chefs give zealous attention to presentation. Like the acts of a play, each dish is a component that strikes high and low chords yet harmonizes to create the whole."