Haute Kaiseki: A Fusion of Japanese Elegance and Haute Cuisine Sophistication

Ingredients

Haute Kaiseki takes the essence of the original Japanese Kaiseki and elevates it to new heights. While the original Kaiseki focuses on simplicity and seasonal ingredients, Haute Kaiseki adds a touch of sophistication and refinement. The techniques used in Haute Kaiseki are influenced by the precision and attention to detail found in haute cuisine, resulting in more intricate preparations and artistic presentations. We alse have the original recipe for Kaiseki, so you can check it out.

• 500g (1.1 lb) premium sashimi-grade fish 500g (1.1 lb) premium sashimi-grade fish
• 200g (7 oz) Wagyu beef fillet 200g (7 oz) Wagyu beef fillet
• 8 fresh scallops 8 fresh scallops
• 4 large prawns 4 large prawns
• 200g (7 oz) seasonal vegetables (such as bamboo shoots, mushrooms, and radishes) 200g (7 oz) seasonal vegetables (such as bamboo shoots, mushrooms, and radishes)
• 200g (7 oz) foie gras 200g (7 oz) foie gras
• 100g (3.5 oz) truffles 100g (3.5 oz) truffles
• 200ml (7 fl oz) dashi broth 200ml (7 fl oz) dashi broth
• 100ml (3.5 fl oz) sake 100ml (3.5 fl oz) sake
• 100ml (3.5 fl oz) mirin 100ml (3.5 fl oz) mirin
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• Fresh herbs (such as shiso leaves and chives) Fresh herbs (such as shiso leaves and chives)
• Edible flowers for garnish Edible flowers for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Prepare the sashimi by slicing the fish into thin, bite-sized pieces. Arrange them beautifully on a platter.
2. 2.
   Season the Wagyu beef fillet with salt and pepper. Sear it in a hot pan for a few minutes on each side until medium-rare. Let it rest before slicing into thin strips.
3. 3.
   In a separate pan, melt the butter and sauté the scallops and prawns until cooked through. Set aside.
4. 4.
   Blanch the seasonal vegetables in boiling water until tender-crisp. Drain and set aside.
5. 5.
   In a saucepan, combine the dashi broth, sake, and mirin. Bring to a simmer and reduce the liquid by half to create a flavorful sauce.
6. 6.
   Sear the foie gras in a hot pan until golden brown on both sides.
7. 7.
   Shave the truffles into thin slices using a truffle slicer or a sharp knife.
8. 8.
   Assemble the Haute Kaiseki by arranging the sashimi, Wagyu beef, scallops, prawns, seasonal vegetables, foie gras, and truffles on individual plates. Drizzle the reduced sauce over the dish.
9. 9.
   Garnish with fresh herbs and edible flowers for an elegant touch.

Treat your ingredients with care...

• Wagyu beef fillet — For the best results, ensure the beef is at room temperature before cooking. Searing it quickly over high heat will help retain its tenderness and juiciness.
• Foie gras — Make sure to remove any veins or impurities from the foie gras before cooking. Sear it on high heat for a short time to achieve a crispy exterior while keeping the center creamy and rich.

Tips & Tricks

• Use the freshest and highest quality ingredients available to truly elevate the flavors of Haute Kaiseki.
• Pay attention to the presentation and arrangement of each component, as visual appeal is an essential aspect of Haute Cuisine.
• Experiment with different seasonal vegetables and herbs to add variety and freshness to the dish.
• If truffles are not available, you can substitute them with truffle oil or truffle-infused ingredients for a similar flavor profile.
• Serve the dish on beautiful Japanese ceramic plates or platters to enhance the overall dining experience.

Serving advice

Serve Haute Kaiseki as a multi-course meal, starting with the sashimi as an appetizer, followed by the Wagyu beef, scallops, prawns, and seasonal vegetables. Finish with the foie gras and truffles for a luxurious finale. Each course should be savored slowly to fully appreciate the flavors and textures.

Presentation advice

Haute Kaiseki is all about the art of presentation. Arrange each component with precision and attention to detail. Use elegant plating techniques such as stacking, layering, and drizzling sauces to create visually stunning dishes. Garnish with fresh herbs and edible flowers for a touch of sophistication.