According to wikipedia, or modern day brittanica:
" kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food.[4] To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well.[6] Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals. "
We had all this and more....
We decided to dress for the occasion in our antique silk kimono jackets which we had acquired in a shop that deals in retired geiko kimonos...
...note the seaweed basket on the right of the tray...it is handmade for the occasion.......this course is tempura, and therefore definable...but many dishes were quite exotic: quails eggs, eel, and probably leg of frog and eye of newt....
I drew the line at blowfish....arigato (thank you)
The last night in Gion we went to a Viennese Cafe
and had cheesecake...and were dismayed to hear there was "no more whooping cream"! wakari nasen! (I don't understand....!)But on the way home we saw "our" stream in a new light...
..aWe took another photo tour around the neighbourhood on our last morning.....these houses with their geisha dormitories are now part of a historical district
..and we ended the morning, minutes before the taxi came to take us to the ariport, by watching the crane in the stream...
...followed shortly thereafter by Bibi, who jumped into the freezing water to reclaim some antique blue and white shards for me...
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