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Kaiseki is a traditional Japanese multi-course meal. It generally consists of a sequence of light dishes and is often served at high-class Japanese restaurants. It contains a sequence of small dishes such as “Sakizuke” (先付), which is similar to an appetizer, and “Mukozuke” (向付), which refers to sliced raw fish known as sashimi. Kaiseki has a unique origin as a special meal that used to be enjoyed before the tea ceremonies. Based on this origin, they keep three elements for Kaiseki, 1. Seasonal ingredients, 2. Simple seasoning, and 3. Care presentation. Rice & soup will be served at the end of the course.  
Course Schedule
Class Date 25 March 2023 / 26 March 2023
Class Session 2-Day Class with 2 Sessions per day
Class Hour Morning 08:30-12:30 / Afternoon 13:30-17:30
Total Hours 16 hours
Class Capacity 16 Seats
Qualified Age Minimum 17 years old
Delivery Language Japanese with Thai translation
Suitable For Upskillers, reskillers and food enthusiasts who have basic cooking experience
Accomplishment Certificate of attendance by The Food School and Tsuji
What you will learn :
  • Learn about the background of what is Japanese Kaiseki
  • What is Kaiseki comprised of
  • Explore delicacy of Japanese multi-course meal
  • Understand the basic ingredients, proper preparation process and cooking techniques of Japanese appetizer, main course and soup
  • Authentic high class Japanese plate decorations
Kaiseki recipes by Tsuji
  • Sakisuke
  • Wanmono
  • Tsukuri (Sashimi)
  • Yakimono
  • Nimono
  • Aemono
  • Rice
  • Mizugashi
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