Roketsu
Kaiseki courses are made with meticulous attention to detail from the intricate flavors extracted from seasonal ingredients, aesthetics of each dish, and portion sizes to ensure there is no waste.
The cuisine served at Roketsu is a traditional kaiseki prepared by chef Daisuke Hayashi. He has been trained at Kikunoi and his proven cooking techniques have been appreciated by many customers. His cuisine is based on dashi and the flavors of the seasonal ingredients themselves. The interior has been made in Kyoto and shipped to London, and assembled by the craftsmen from Nakamura Sotoji Komuten, one of the world's leading experts in the Sukiya style. This project started with a desire to follow in the footsteps of our predecessors and to spread the still-developing category of Japanese food culture, kaiseki, to the world.
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