本膳料理 / Honzen Ryori

本膳料理是武士（武家）登場的中世紀所發展的日本料理的形式。在招待客人的時候可以品嚐到。基本上有本膳（主要的膳食，一湯三菜），二之膳（一湯一菜），三之膳（一湯一菜）合計為三湯五菜。是現在家庭料理中常見的和食（一汁三菜）的原型。現今在料亭或是溫泉旅館的房間內享用晚餐時可以吃到本膳料理。特徵是一點一點少量上菜。

Honzen Ryori is an important style of Japanese cuisine which consists of many small dishes. Originally started and developed among the samurai warrior class in the medieval ages, it was mainly for welcoming guests. In Honzen Ryori, three small dining courses are served on legged tables. The first is called Honzen, and consists of a bowl of rice, a soup, and three side dishes. Ni-no Zen, meaning the second table, and San-no Zen, or the third table are then served. Each consists of one soup and one side dish. Genuine traditional style can now only be seen at high class restaurants or Onsen hotels.