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Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
Honzen-ryōri (本膳料理) is one of three basic styles of Japanese cuisine and a highly ritualized form of serving food, in which prescribed dishes are carefully arranged and served on legged trays; full-course dinner, regular dinner.
The kaiseki 懐石, lit ... Teishoku means a meal of fixed menu ... (1336–1573) during a culinary revolution called namban ryori (南蛮料理), ...
Sawachi ryori - traditionally sashimi, sushi but more recently other foods, presented on a huge plate called "sawachi". (Kochi area) Shoyumame - parched broad beans marinaded overnight in a mixture of soy sauce, sugar, mirin and sake.
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1]
There are izakayas that group those rice and noodle menu as "oshokuji" to be offered to round up the meal, in particular rice including ochazuke or onigiri/omusubi, noodles including soba, ramen or udon. The term oshokuji might have been adopted from formal Japanese dining kaiseki ryori, but I don't have any reference to be sure.
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The first Tokyo Tokyo restaurant opened on April 22, 1985 at the Quad Carpark (later Park Square 1) in Makati and at the time was the first Japanese fast-food restaurant to serve unlimited rice with its dishes.