Kaiseki meals puts the chef’s traditional restaurant experience to fitting use. Appetisers, soups and assorted side dishes combine with the serving vessels to paint a picture of the seasons. What really draws out the flavours is the familiar ma-kombu kelp dashi soup stock. Deep-fried items catch the eye, like tempura lightly coated and fried piece by piece. To boost flavour, extra egg yolk is used for a unique coating. Inflections in flavour and texture provide variety but the focus is always on seasonality and sense of ingredients.