For the love of Kaiseki

I love Japanese hotels and ryokans, the service , onsens and kaiseki dinners are what makes each experience wonderful.

Leads me to ask these 2 questions:
1. I’m wondering if all you experts could share your favourite kaiseki experience/ location.

2., if there is a region or season which highlights kaiseki cuisine. So far I only know that winter season and the seaside cities along the preferences of Fukui/ishikawa/kyoto are known for crabs. Naturally, areas like Arima and yonezawa are known for wagyu year round.

In typical Kaiseki dinners, the rice course is last, and in several meals that I've had, it's been rice prepared in a traditional donabe with Matsutake mushrooms. A very simple presentation. These are typically autumn mushrooms, and the best quality mushrooms are quite pricy. I have to say, the best "Kaiseki" meals we've had were at Den in Tokyo, and one included Matsutake rice. It's difficult to snag reservations, but if you are able, you'll definitely enjoy the meal!

I've tried to recreate this dish on several occasions at home, and while I'm able to cook very nice rice in a donabe, the quality (or lack thereof) of the Matsutake available to me (Bay Area of California) prevents me from being really satisfied. Oh well, just have to keep going back to Japan.

Kaiseki is seasonal, so you’re going to get the best foods of each season whenever you go.
I’d try to vary your locations; e.g. a costal region should have great fish and seafood, an inland region may major in river fish, boar, duck, wild vegetables, etc.
My experience is that just about everywhere has some sort of premium beef…

Not quite Kaiseki, but I was talking about these in another thread and they might be of interest to you … they are more modern interpretations (ie not traditional Japanese, but maybe following some of the rules/ principles of kaiseki)

Monk Kyoto - The chef makes pizza along with other dishes prepared mainly by using his pizza oven to cook them (fish, charred vegetables) … the menu changes daily (farm to table) … if you are interested check out Netflix’s Chef’s Table Pizza they have a nice hour long documentary. Reservations are gone within seconds and need to be made two months in advance.

The Pizza Bar on 38th at the Mandarin Oriental in Tokyo. Won best pizza in Asia … 8 course meal … reservations are also probably very hard to get.

Thank you for the comments. So the first is autumn for mushrooms. I am of somewhat the same sentiments as you. Winter doesn’t have much besides really gamey meat and crabs (if in Nagasaki or the fore-mentioned places).

I think summer has plenty of river fish.

Unsure of spring though, only have ever been there once.

As for the second, agreed that ryokans usually give the best of the region and seasonal speciality. And for some reason, nearly every part of Japan has a variant of wagyu. So I’m not too particular on region (most regions have ryokans, Miyazaki I am looking at you), what about seasons? Are you also for autumn or do you believe other seasons have results in better kaiseki?

Hi Patrick. Unfortunately I’ve tried those previously. Not the specific one, but girogiro when it first became hot on social media. I still much prefer the traditional Japanese flair. If I want modern or fusion, my home county does that well enough.

https://guide.michelin.com/us/en/kyoto-region/restaurants/3-stars-mich...

These are all going to be super expensive and probably require reservations well in advance of your visit.

One of the most memorable Kaiseki/Ryokan experiences we've had over almost 40yrs travelling to Japan was at Keiunkan Nishiyama. Remotely nestled in a valley deep in the Yamanashi prefecture since 700AD and run by the Fujiwara family for about 54 generations its officially the oldest 'hotel' in the world. The Kaiseki meals, accomodation, service, onsens and total experience are incredible.

I must also add over 1300+ years Shoguns, Imperial/Royalty, elite Samurai have all stayed and enjoyed Keiunkan Nishiyama.

Hi Stewy. Yes I’ve have been there, pre-Covid. Any other recommendations? Also are you of the same sentiment that autumn is the ideal season for kaiseki?