Shun: Everything Has Its Season

One of the key concepts at the core of Japanese cuisine is the word “shun,” which simply means “in season.” When chefs work with ingredients that are in season, they are able to deliver dishes with peak flavor. 

One memorable way to experience a menu that explores peak flavors and in-season ingredients is to dine at a kaiseki restaurant. This traditional multi-course dinner has its roots in the tea ceremony. A kaiseki meal explores peak flavors in simmered, raw, grilled, and other forms. Restaurants typically choose plates, bowls, trays, and garnishes that will complement the meal and enhance the sense of seasonality. Perhaps a red momiji leaf will rest next to charcoal grilled mackerel in autumn or a sakura blossom will sit aside thinly sliced sashimi in spring. The experience appeals to all your senses and is something even a casual foodie should experience at least once.

Some kaiseki chefs even forage in the woods or tend to their own gardens so that they can find just the right herb or leaf to make the meal resonate on a deeper level.

Of course, true appreciation of a kaiseki meal also takes the alert and active mind of the diner. No staring at your cellphone between courses! Treat a kaiseki meal like a meditation retreat and be fully aware throughout the experience. You will thank yourself later when the meal is firmly ensconced in your memory.