Experiencing a banquet incorporating both Japanese tradition and Western culture
After the Sokuirei, the enthronement ceremony for Emperor Taisho, and other ceremonies were held at Kyoto Imperial Palace’s Shishinden Hall in 1915 (Taisho 4), large-scale feasts called Daikyo were held at Nijo-jo Castle (Nijo Rikyu), which was then-Imperial Villa. The banquet hall was built on the north side of Ninomaru-goten Palace (which is not extant), and connected to the palace via a corridor used as a waiting room for attendees.
Not only domestic dignitaries but also foreign ambassadors attended the Daikyo (Grand Banquets) held for two days. These were lavish feasts adopting Western cuisine and music, in addition to traditional Imperial Court events. We offer you the chance to observe Gosechi-no-mai, the dance performed on the first day of the ceremony of the Grand Banquets for the enthronement of Emperor Taisho, and to enjoy some of the course meal that added colors to the feast.
Appeals of Taisho Daikyo (Grand Banquets)
Replicating the costume of female dancers worn only at the Taisho Tairei (the Enthronement Ceremonies)
Gosechi-no-mai was gracefully performed in the Taisho era by female dancers dressed in karaginu (waist-length Chinese style jacket) with a pine and crane pattern on top of a scarlet uwagi (decorated robe) with a cherry blossom pattern, holding hi-ogi (fan made of cypress slats). Since the Showa era, the patterns on karaginu have changed to phoenix and peonies, and the color of uchigi (a series of robes) has changed from scarlet to yellowish-green. We attempted to replicate the costume for Gosechi-no-mai in the Taisho era, which has an impressive bright scarlet.
Females dancing gracefully with a live gagaku (court music) performance
Female dancers, dressed in costumes and holding hi-ogi, danced slowly and gracefully to musical instruments such as wagon (Japanese harp), ryuteki (bamboo flute) and hichiriki (double reed flute) playing Oo-uta, the ancient court song, singing “Otomedomo, otome sabisu mo karatama wo, tamoto ni makite, otome sabisu mo (Maidens, with imported jewels placed around sleeves in the way maidens do, oh, beautiful maidens).”
Replicating French cuisine that entertained dignitaries
The chef in charge of cooking was Tokuzo Akiyama, Master Chef to the Emperor at the Imperial Cuisine Division of the Imperial Household Agency. His life was adapted into a TV film entitled Tenno-no-Ryoriban (The Emperor’s Cook). He was appointed this important task after returning to Japan from France. We have replicated a menu of French dishes that were described in historical materials, including crème d'écrevisses (cream soup with crayfish), applying modern interpretations.