Japanese Haute Cuisine: Kaiseki Ryori | 精緻的日本傳統美食：懷石料理

For many visitors to Japan, food is undoubtedly one of the most fascinating aspects of this friendly and beautiful country. Japanese cuisine is much more than just sushi, tempura and miso soup, and no matter the region or season, you can always find something fresh and delicious to satisfy your tastebuds.

Best of all, the current weak yen is also making eating out - and eating well - a much more affordable experience than in the past.

Last spring, I visited Kyoto and stayed at a quaint little ryokan on Nene no Michi in the temple-filled Higashiyama district, where I had my first experience of kaiseki ryori -- the Japanese version of haute cuisine. Being waited on by our graceful, kimono-clad hostess while enjoying the most visually pleasing (and seemingly endless) dishes of the chef's creation was an endearing highlight of that trip.

This winter, I chose Motonago again for our family trip to Kyoto and reserved dinner and breakfast during our stay. It was exciting to share the experience with my parents who have had much more exposure to Japanese cuisine living in Taiwan, and get their verdict on the meal that drew me back.

Kaiseki ryori originated centuries ago in Kyoto (then Japan's capital) as a simple meal served at the tea ceremony and later evolved into an elaborate dining ritual favored by aristocrats. Today's it's widely considered Japan's finest style of cooking.

The multi-course dinner comprises a series of meticulously presented small dishes inspired by the season, with colors, textures, and tableware to match. Fresh flowers are often used as decoration, injecting freshness and vibrancy to each course.

Our dinner was everything we'd hoped for. Delicious meal, stunning presentation, along with the best company one can ask for in the world, Motonago had certainly delivered another triumph.

對許多探訪日本的旅客來說，品嘗正宗「和料理」無疑是最有吸引力的玩點之一。這個友善的國家歷史悠久，風景優美，還擁有多元化的美食文化。吃的選擇不僅限於壽司，天婦羅和味噌湯而已，無論在任何地區或季節，總能找到許多新鮮美味的菜色，來滿足你的味蕾。近來日圓走跌，更是讓吃得好，吃的精緻，成為一個比過去更經濟實惠的經驗。