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Highlighting the Zensai course of a traditional Japanese kaiseki meal, Savannah's "celebration of the sea" was so visually arresting.

In Kyoto, a group of world-renowned Japanese “Kaiseki” cuisine chefs, will develop menus that primarily use Fukushima fish starting early next year.

Saito’s father was a sushi chef in his hometown of Yaizu, Japan; he worked at the family restaurant after school, later heading to Tokyo for a decade to learn kaiseki and more.

The conceptual approach to ingredients was partially born in kaiseki, too: Kyoto’s kaiseki menus have always changed to reflect the seasons.

The ubiquitous modern tasting menu has its roots in kaiseki, a carefully orchestrated progression of small plates that grew from a Buddhist tea ceremony into a luxurious cuisine in Kyoto.