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Ryokan Cuisine
Ryokan Cuisine Origin of Kyo-ryori The philosophy of Kyo-ryori The now and then of KAISEKI The 3 Fives of Kyo-ryori The best of Japanese SAKE! The etcetera of Japanese eats Japanese cuisine in a Ryokan
The now and then of KAISEKI

As it may differ depending on the Ryokan, the general process of Kaiseki dishes are as follows.
Sakizuke (An appetizer)
Zensai (A collaboration of ingredients from the ocean and the mountains. Aka Hassun)
Mukōzuke (Assorted sashimi)
Nimonowan (A boiled or simmered dish)
Yakizakana (Cooked fish or meat)
Aizakana (Served between a cooked dish and a boiled dish)
Shiizakana (A dish prepared with sake)
Takiawase (A mixed dish of cooked fish and vegetables)
Mizumono (Fruit or dessert)

Though we rarely have guests complain about Kaiseki cuisine not having a main course, the idea of enjoying Kaiseki as almost a tale of times is hoped for.
With over 1200 years of history in Kyoto, Kyo-ryori continues to challenge new ideas and develop into more than what it already is.
In the late 7th century, the consumption of cattle, horse, dogs, and monkeys were prohibited taking on after the influences of China during the Tang Dynasty. The only meat that was somewhat allowed was chicken. As the times changed, so did the composition of Kyoto cuisine, soon being able to beef and pork.
Taking on new ideas at the same time, protecting the tradition is the fascination of Kyoto cuisine. Who knows, there may one day be the start of main courses in Kyoto cuisine.
An idea that all us Kyoto-ites look forward to.