Kaiseki cuisine was first introduced from the temples in Kyoto, Japan. There were a group of monks who were practicing. They ate very simple and light meals under the precepts. However, they were a little hungry and unbearable, so they thought of holding warm stones in their arms.

in order to ward off some hunger, hence the name "kaiseki".

Later in its evolution, Kaiseki cuisine passed down the original spirit of being simple and light, pursuing the essence of the original taste of food, and developed a set of exquisite dining rules. From the utensils to the presentation, it is full of Zen and atmosphere.

The new generation of creative kaiseki continues the spirit of original cooking, but breaks the overly particular style of traditional kaiseki. First of all, in terms of the order of dishes, traditional kaiseki must have seven appetizers (seven kinds of complicated side dishes), bowls

Sheng (hand-made dishes with soup), sashimi, fried food (fried), boiled food, grilled food and food (rice or soup) must be served in order in the past, but the new style of Kaiseki cuisine adheres to the order first.

The order of cold dishes and then hot dishes does not insist on which dish is served first, allowing the chef to be more flexible in preparing dishes.