Gohan (located on the diner's left)	Freshly prepared rice to be tasted first, since rice is a symbol of life and beginnings.
Miso-shiru (located on the diner's right)	Clear miso soup made with sweet white miso or shiro miso which is specially used in kaiseki as opposed to the red miso soup (akadashi) which is normally served in restaurants.
Muko-zuke	A tasty dish (usually of raw seafood, often sashimi); literally "located" (zuke) just "beyond" (muko) the first two dishes mentioned above.
Wan-mori	A clear broth in which the ingredients are "piled up" (from the verb moru) mountain-like and served in a lacquered bowl (wan). Herbs related to the season—which is, after all, what "seasoning" is all about—are served along with the clear soup (also called suimono). Garnishes (suikuchi) float on top, through which (kuchi) one sips (sui) the soup, savoring its first taste impressions.
Yakimono	A charcoal "broiled" entree
Hashi-arai	A flavorful "chopstick wash" consisting of a salty or sour plum soup (salt and plum being the Japanese characters for "seasoning") and other ingredients to reflect the mood of the season and the tea ceremony theme of gathering together.
Hassun	A special delicacy arranged artfully and asymetrically on a small square tray (eight ha inches sun on a side)
Konomono	Pickled vegetables (literally "a fragrant thing") to refresh one's mouth.
Okashi	Sweets or fruit (kudamono) served in layered wooden boxes to prepare the mouth for the contrasting purity and bitterness of ground tea (ryokucha) which is to follow.
Ocha	Green tea (tea in its natural state before it undergoes a fermentation process to turn it brown) served in a bowl after being whipped up ceremoniously from powder and hot water into a frothy brew.