The Japanese term Kaiseki-ryōri is categorized as which of these?

Kaiseki or kaiseki-ryōri is a traditional multi-course Japanese dinner. 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.

Described as Japanese haute cuisine, Kaiseki- ryōri exemplifies the finest of Japanese values – harmony, balance, and appreciation for craftsmanship. In Japanese, ryōri means cooking, cookery, or cuisine.

Cha-kaiseki cuisine refers to a meal that is served before the main tea in the tea ceremony. The term became widespread during the Azuchi-Momoyama Period (1573-1603) by Senno Rikyu, the founder of the Japanese tea ceremony. It expresses the spirit of the tea ceremony as a dish, and has three major principles: use seasonal ingredients, make the most of the ingredients and treat hospitality with concern. It is based on Ichiju Sanna (rice, soup, 3 side dishes) and is closely related to the current Japanese manners.

In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. Only fresh seasonal ingredients are used and are prepared so to enhance their flavor. Dishes are carefully presented on special plates to enhance both the appearance and the seasonal theme of the meal; beautifully arranged and garnished, with real leaves and flowers and edible garnishes to resemble natural plants and animals. Kaiseki is often served in ryokan (traditional Japanese inns) and in small restaurants, known as ryōtei.