三鷹、聞いたか、吉祥寺、二子玉川 and Shibata

参加者のスピーチのひとり目は私で、先月もらった会席料理のプリントの違和感を話しました。

I thought the explanation of kaiseki was a little strange.

I thought kaiseki meant kaiseki（懐石）, but it seems it's not, it's kaiseki（会席）.

But are there really Japanese people who think of kaiseki（会席） cuisine as the Art of Fine Dining?

To me, it's Japanese-style banquet cuisine.

Generally speaking, unlike kaiseki（懐石） cuisine, the definition of kaiseki（会席） cuisine seems vague.

Kyo kaiseki（京会席） is Kyoto kaiseki cuisine, but what makes it Kyoto?





 

Kaiseki（懐石） is sometimes referred to as cha-kaiseki to clarify.

Western-style kaiseki or European-style kaiseki refers to small course meals.

It has also influenced the Chinese cuisine served in Japan.

 

Kaiseki（懐石）, which is related to Zen Buddhism and the tea ceremony,
is deeply connected to Japanese culture and has an artistic feel.
However, there are only a few restaurants equipped with tea rooms that can serve it, and it is expensive.




瓢亭、辻留、吉兆、・・・。

I have no experience of a tea ceremony, but I believe that Shokado bento boxes are served at tea ceremonies in Shibata.

Shokado bento boxes are an abbreviated kaiseki style meal created by Kitcho.

 

In kaiseki（会席） cuisine, rarity is important, so it seems that they pursue not only seasonal ingredients but also what is new.

To me, the handout seemed ambiguous and misleading.

I wonder if it was written by a Japanese person.

 

I also wonder whether it is appropriate to translate Kyoto's teahouse（お茶屋） as teahouse.

This should be ochaya after all.

Ochaya is a facility that provide rooms where you can eat and watch performances, and is now unique to Kyoto.

There is even an expression for this, which is ochaya-asobi.



懐石と会席、発音が同じなので聴きにくいですが、ボードを使ったり茶懐石と言ってみたりしてスピーチしました。

 

精進料理（仏教）
懐石料理（茶道）　　　⇒　　会席料理　　　和風宴会料理？
本膳料理（武家）　　　　　　　　　
郷土料理

かと思います。






ふたり目は、カズ（レザー）と学ぶというテレビ番組から、タコやイカの話でした。
身近な生物の知らなかった生態の話で面白かったですが、タコの視力は0.6でイカのそれは1.4だそうです。
でもタコやイカの視力ってどうやって測定するのでしょうか？
質問したら、発表者も？でした。