Kaiseki originated as a type of multi-course cuisine used to entertain guests before traditional Japanese tea ceremonies, using only the freshest seasonal ingredients beautifully arranged into a series of many small courses. Recently, kaiseki has gone through a renaissance and taken on a modern form noted for innovative and unique dishes served as part of a course menu. In this lecture, David Bouley, world-renowned chef and owner of Brushstroke, a restaurant specializing in modern kaiseki, will discuss both the roots of this traditional cuisine and the increasingly popular contemporary interpretations on the menus of a number of New York restaurants. Based on his own experiences with kaiseki, Bouley will shed light on current innovations in this distinctive cuisine and where it may go in the future.
Followed by a tasting reception provided by Bouley and Brushstroke.

Tickets: $30/$25 Japan Society members, seniors
 & students.