Analisis Tata Cara Penyajian Hidangan Tradisional Kaiseki ryori di Hotel Beppu Kouraku

Abstract

This research discusses the traditional dish Kaiseki Ryori at Beppu Kouraku Hotel, Japan. Kaiseki ryori is a traditional Japanese dish often found at traditional inns and specialty restaurants that consists of several small dishes served in sequence using fresh seasonal ingredients. The purpose of this study is to find out the menu of Kaiseki ryori dishes at Beppu Kouraku Hotel in summer and winter and the procedure for serving Kaiseki ryori at enkaijyo (banquet hall) as a nakai (waiter) at Beppu Kouraku Hotel. This research uses the concept of hospitality and the concept of season. The research method used is descriptive qualitative method. Data collection techniques used observation and interview methods, as well as documentation. The data collected are primary data such as photos, videos obtained during the internship and interviews. The result of this research is that there are 3 menus of Kaiseki ryori dishes offered at Beppu Kouraku Hotel in Oita Prefecture, Japan, namely Ryou (良), Chuu (中), and Wagyu (和牛) menus that are tailored to the season and guest needs, ranging from affordable to premium options. Each menu consists of 8 types of Kaiseki specialties, made using the finest ingredients in season, such as fresh vegetables in summer or fugu fish in winter. The presentation of the Kaiseki ryori dishes in the banquet hall at Hotel Beppu Kouraku is done by serving the dishes in the form of a set menu that has been arranged before guests enter the banquet hall. The serving process is done meticulously by Nakai san, from the preparation of cutlery to the presentation of the set menu.