As in any great culinary culture, in Japan there are, of course, kitchens for gourmets. The most widespread was inherited from the ancient cuisine of merchants and artists. This is kaiseki ryôri. The other two cuisines for gourmets are that of the nobility, which dates back to the Heian era, called yûsoku, and that of the samurai, honzen cuisine.
Kaiseki ryôri is a traditional meal made up of many different dishes served individually on small plates. In addition to the refinement of the kitchen itself, this cuisine for gourmets is based on a wise balance between tastes, textures, colors, and also the shapes of the dishes. The service also has to be refined. It is served on plates made of traditional Japanese tableware, especially beautiful, which thus acquire all its importance. These gourmet meals can last a long time. Sometimes you have to taste a dozen dishes!