Tempura is a common course in kaiseki, the traditional Japanese multi-course meal. In kaiseki, tempura is usually presented as an agemono course: a fried dish designed to showcase seasonal seafood or vegetables while preserving their natural flavor.
Kaiseki developed from Japanese tea-ceremony meals and later became an elaborate form of hospitality. Chefs carefully balance taste, texture, color, temperature, and presentation, so tempura fits naturally into the sequence when a crisp, hot course is desired.
The word kaiseki describes two related traditions. 会席 refers to a banquet-style meal served at a gathering, while 懐石 refers to the simpler meal traditionally served before tea. Modern restaurant kaiseki commonly includes sashimi, simmered dishes, grilled food, soup, rice, pickles, and dessert, though the exact order varies by chef and season.
Teishoku means a set meal, omakase means a chef-selected meal, and bento is a boxed meal; none specifically means a formal multi-course tradition.