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Kaiseki - The Japanese Art of Degustation. Kaiseki cuisine is a unique Japanese culinary experience. It involves carefully preparing each dish, balancing the taste, texture and appearance of the food. Special care is taken to blend the flavours of each dish with the seasonal availability of ingredients. The skill of a Kaiseki Chef lies in their ability to carefully select each dish to compliment the next, to stimulate the senses and to blend the freshest ingredients, for a truly exquisite dining experience. At the Japanese Restaurant Akatombo in Prahran, Chef Akira Kageyama practises a delicate form of Japanese degustation known as Kyo-Kaiseki, which is based on Kyoto’s traditional local cuisine. This authentic Japanese style is characterised by subtle flavours, precise arrangements and careful attention to seasonal ingredients. Beautiful serving dishes, garnishes and artistic presentation are used to engage the senses and to skilfully blend taste, texture, and appearance to create a unique and sumptuous dining experience. Sake (Japanese rice wine) can also be chosen on request by Chef Akira Kageyama to compliment each of the dishes; and include a range of Sake imported directly from Japan and not available anywhere else in Australia. Akatombo - Prahran is the only Kyo-Kaiseki Japanese Restaurant in Melbourne; and one of only a handful outside of Kyoto Japan. Kyo-Kaiseki (Japanese degustation dining) is available by reservation only at the Akatombo Japanese Restaurant in Prahran and given that it is an intimate dining experience, bookings are generally limited to a maximum of (6) six guests at any one sitting. For Kyo-Kaiseki reservation enquiries please contact Akatombo Prahran |
