Why Kaiseki Agency?

The story has begun when Victor stumbled upon Chef’s Table on Netflix: “Chef’s Table goes inside the lives and kitchens of the world’s most renowned international chefs. Each episode focuses on a single chef and their unique look at their lives, talents and passion from their piece of culinary heaven.”

One of the chefs that really resonated with him was Niki Nakayama of N/Naka restaurant in Los Angeles, he was captivated when he saw the resemblance between her approach and respect towards food: kaiseki cuisine and his towards brand experience and attention to detail.
He started to explore and understand the interpretation of Kaiseki: the art of Japanese dining that follows the ever-changing tempo of the earth by taking the freshest seasonal ingredients and introducing them in their most natural states.

The background

Kaiseki is a traditional and an artful Japanese multi-course dining experience that perfectly reflect the culture of Japan and form the synergy between cuisine and artistic expression.

This sophisticated approach involves fresh and local seasonal ingredients depending of the availability, meticulous preparation and techniques to create the perfect balance and harmony of taste, texture, colour and appearance.

Here is a breakdown of typical kaiseki menu (credit: kitchen-theory):

Sakizuke: an appetizer similar to the French amuse-bouche.
Hassun: the second course, which sets the seasonal theme. Typically, one kind of sushi and several smaller side dishes.
Mukozuke: a sliced dish of seasonal sashimi.
Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono: a “lidded dish” typically a soup.
Yakimono: flame-broiled food (esp fish).
Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
Hiyashi-bachi: served only in summer; chilled, lightly cooked vegetables.
Naka-choko: another palate-cleanser, may be a light, acidic soup.
Shiizakana: a substantial dish, such as a hot pot.
Gohan: a rice dish made with seasonal ingredients.
Ko no mono: seasonal pickled vegetables.
Tome-wan: a miso-based or vegetable soup served with rice.

Mizumono : a seasonal dessert, may be fruit, ice cream or cake.

The grand reveal

Finding a name to evoke the feeling of a positive brand experience from the very first time a customer hears about you is an exciting challenge. That’s why, we needed a brand name that unify all aspects of our personality and behavior.

Well… Kaiseki agency was founded in 2019 by Victor Benacerraf, we are a consulting brand dedicated to adopting the principles of kaiseki to design memorable and authentic experience for restaurant, bar, hospitality and travel brands. We are fast-moving and challenge the norm!


Never be a brand
when you can be a movement