Kaiseki Chow

August 23 &24

Kaiseki (懐石) is a traditional multi-course dinner – an art form in Japan that balances the taste, texture, appearance, and colors of food. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor.

サーモンおむすび

Salmon Omusubi

Omusubi, also known as onigiri, nigirimeshi, or rice ball, is white rice formed into triangular or cylindrical shapes and often wrapped in nori (dried seaweed). Musubi means the act of tying something like a string. Also, the knotted part.  To connect people. To form a bond. Chef Kiyoka invites you to watch her form the omsubi by hand.

Vegan: Omusubi with Miso and Seasonal Vegetables

玉子豆腐

Tamagodofu

Cold Local Egg Tofu

Though the name means egg tofu, it’s not made from soybeans. Instead, it’s a homemade egg flan with dashi (fish broth) and a gluten-free soy sauce. This cold dish is made with local eggs.

Vegan: Homemade Tomato “Tofu” (tomato sauce set with agar)

味噌汁

Misoshiru 

Miso Soup

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. Other ingredients are added based on the season and region. Chef Kiyoka  will add local vegetables to her miso soup.

GF. Vegan: Vegetable Miso Soup

GA 産海老のサラダ 

GA san Ebi no salada 

Salad with GA Shrimp

The star of this simple salad is the dressing. Made from sesame paste, tomato, and gluten-free soy sauce, it adds a peanutty flavor to the Georgia shrimp and fresh vegetables.

GF.Vegan: Salad with Seasonal Vegetables

肉豆腐

Niku Dofu

 Stewed local beef and tofu

Japanese Simmered Beef and Tofu, or Niku Dofu, is a comforting, home-style dish for everyday meal. Simmered foods—known as nimono (煮物)—is the backbone of Japanese home cooking. Fresh seasonal ingredients are cooked gently in a savory and sweet mixture of soy sauce, mirin (sweet rice wine) and sugar,  until mostly evaporated and all the delicious flavors have been soaked up.

GF. Vegan: tofu and season vegetables

産苺のムース

Ichigo mousse 

Strawberry Mousse

There are over 100 kinds of strawberries in Japan. Prefectures that produce strawberries as their specialty crops cherish their strawberries not just because they are an important source of income but for their pride in having better-tasting strawberries than anybody else. Many cake shops in Japan sell seasonal cakes with strawberry mousse as a component. The heavy whipping cream adds a creamy richness to the strawberry puree, and gelatin sets the mousse.

GF. Vegan option: Fresh fruit.

About the Chef

Kiyoka was born in Nara, Japan. The capital of Japan in the 8th Century,  known for its temples and the deer that roam freely in Nara Park. When she was 8, Kiyoka learned to cook from her mom. But her first career was in construction. She spent 12 years working in  Koraibashi Kitcho, a Kaiseki restaurant in Osaka, Japan.

In 2016, Kiyoka moved to Atlanta to serve as the chef for the Consulate-General of Japan. Today, Kiyoka is focusing on her own pop-ups and working as a personal chef. She also works one day a week at Love is Love Farm. On Thursdays, she’s a vendor at the East Atlanta Farmers Market, where she makes onigiri to order. She prefers making traditional Japanese dishes with local, organic ingredients and is a proud member of Georgia Organics.