After EL Ideas there was a special table awaiting us at Next. An incredible end to an unbelievable week. Enjoy!
"Ancient Buddhist monks would place warm stones under their robes to ward off hunger pangs and trick their bodies into thinking they were full. These stones became known as Kaiseki, or 'bosom stones.' Later, it became customary to serve a small amount of food prior to tea: rice, soup, & pickles took the edge off strong, bitter matcha tea. Sen no Rikyu gave this cuisine the name Kaiseki in honor of its Buddhist heritage. Over time this has transformed from a pre-tea snack to an elaborate dining experience.
Kaiseki layers the literal, hidden, and subconscious representations of nature and humanity in food in order to transport the diner. These allusions, rooted in tradition, can be as simple as a texture or color, or more complex to evoke memories of a poem, holiday, or moment in history.
This season we seek to honor Kaiseki because it shares the same goal that we celebrate here at Next: an evolved dining experience that takes guests on a journey.
Autumn in Kyoto: the moon viewing, the changing hue of the maple leaves, the last crickets of summer, wind blowing through the river grass... "
|chestnut, apple, white miso, hay aroma|
|japanese maple forest|
|sashimi, shiso, tamari|
|abalone, cucumber, red sea grapes|
|anago, maple dashi, shimeji mushroom|
|matsutake chawanmushu, pine|
|mackerel, wasabi leaf, cured yolk|
|hot raw apple|
|duck, soba, sake caramel, dulse|
|served in a 250 year old duck|
|chrysanthemum, eggplant, shiso leaf|
|kabocha, enoki mushroom, ginger|
|soup, rice, pickles|
|above with miso soup|
|warabi mochi, toasted soy|
|Kaiseki by Next|