Japan's multi-course tasting meal in seasonal sequence. Osaka kaiseki emphasises dashi intensity and Osaka Bay seafood over the vegetable-forward Kyoto approach.

Where to eat Kaiseki in Osaka

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Make it at home

Serves 4180 minAdvanced

Ingredients

  • 20g kombu, wiped clean
  • 1.5L cold water
  • 30g katsuobushi (bonito flakes)
  • Seasonal vegetables (bamboo, lotus, burdock depending on season)
  • Seasonal fish from Osaka Bay (sea bream, flatfish, or yellowtail)
  • Sake, mirin, and usukuchi soy sauce for seasoning

Method

  1. Steep kombu in cold water for 30 minutes, then heat slowly to 60C over 20 minutes; remove kombu just before boiling.
  2. Bring to 80C, add katsuobushi, steep for 3 minutes without boiling, then strain through a fine cloth.
  3. Use ichiban dashi as the base for the nimono (simmered vegetable course) and the soup course.
  4. Prepare seasonal fish as sashimi for the mukozuke (raw course) or as yakimono (grilled course) with light seasoning.
  5. Serve courses in sequence: sakizuke (amuse), hassun (seasonal plate), mukozuke (sashimi), yakimono, nimono, rice and miso.

Editor tip. Home kaiseki is approachable as a series of individual techniques; mastering the ichiban dashi and nimono gives the foundation for 80 percent of the flavours.