Kaiseki Ryori at Hiragiya Ryokan, Kyoto.

Kaiseki Dinner
Aperitif - Cold Sake (Dai-ginjo)
1. The first appetizer - Jelly prepared Pike Congger, Corn, Carrot, Pod Soybean, Ginger
2. The second appetizer - Simmered small Goby, Shrimp, Okra, Small cucumber with flower, Cooked salad of the leafstalk of taro with Sesame, Baked Japanese Sillago, Eggs of Pike Conger in Ground cherry, Steamed Abalone
3A. Sashimi Dishes - Sea Bream, Horse Mackerel, Tuna, Carrot, Needle shaped Pumpkin
3B. Chicken - for those who do not like sashimi
4. Simmered Dishes - Thin Wheat Noodle of Sea bream, Needle shaped Welshe Onion, Japanese Citron (Yuzu), Laver
5. Dishes in the middle - Sushi of Eel, Ginger
6. Grilled fishes - Grilled Sweet fish (Ayu) with Salt, Sweet potato, Vinegar with Water Pepper, Leaf-bearing shoot of Ginger
7. Vinegared Dishes - Rolled Beef with Vegetables, Radish, Onion, Asparagus, Sesame sauce
8. Simmered Dishes - Simmered Eggplant, Taro, Pumpkin, Octopus and Hyacinth bean, Japanese Citron (Yuzu)
9. Deep-fried Dishes - Deep-fried Sea Bass, Oyster Mushroom, Japanese Green Pepper, Sweet pepper, Lotus Root, Salt, Lemon. (Can't believe I forgot the photo!!!)
10. Soup - Aka Miso Soup, Soy Milk SKin, Loofah, Trefoil, Mioga
11. Rice - Rice with Sea Bream, Welsh Onion, Ginger
12. Pickles - Eggplant, Oriental Pickling Melon, Cucumber
12. Dessert - Watermelon, Grape, Sauce of Glutinous rice-flour granules

Kaiseki Breakfast
1. Cornflakes
2. Pumpkin Soup
3. Bacon & Egg
4. Fruit