Honzen Ryori 本膳料理

Literally translated as "main table", Honzen Ryori was first seen in Japan during the 14th Century but was developed further during the Edo period (1603-1868) by high-class restaurants of the time. With it's extensive attention to form and content it has been said that Honzen Ryori is the basis of Japanese cooking.

Honzen Ryori is served on small tables called zen and the tables are named in the order they appear. The main table is called the Honzen, the second table is called ni no zen, the third is san no zen, etc.