ROKETSU paragraph

Dear loyal customers, we would like to make you aware that our reservation system works two months in advance and we release bookings daily for the same date two months in advance.

If you have been unsuccessful in making your preferred booking, please check back with us regularly as more seats are released.


Our lunch service opens on Thursdays, Fridays and Saturdays now!

RESERVATIONS

ABOUT ROKETSU

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 flavours 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.

SOTOJI NAKAMURA

Sotoji Nakamura was globally renowned for his work on Sukiya style architecture. His credits include building tea rooms for two Rockefellers, including one at Nelson A. Rockefeller’s home in Pocantico Hills, N.Y., and at a city park in Munich. His company has been succeeded by his son Yoshiaki who continues to build on his father’s legacy. Since Sotoji’s death, the company has handled projects such as the tea room at the Huntington library and gardens in San Marino, California.


The interior of Roketsu has been specially designed and built by the craftsmen of Nakamura Sotoji Komuten using Japanese hinoki wood, preserved over 100 years in Kyoto.

DAISUKE HAYASHI

CHEF OWNER


Daisuke Hayashi trained at the renowned Kikunoi ryotei restaurant in Kyoto from the age of eighteen as a protégé of the owner chef Yoshihiro Murata, and is now at the forefront of the next generation of Japanese chefs applying a modern, progressive approach to a gastronomic culture. 


In 2008, Daisuke was responsible for the Japanese VIP menus served during the G8 Summit. After moving to the UK, he has been actively involved in workshops as vice chairman of Japanese culinary academy UK. He also supervises JAL's in-flight meals for Business and First Class on four routes from Europe. He was awarded the prestigious Japanese Cuisine Goodwill Ambassador in 2020 and the Minister’s Award for Overseas Promotion of Japanese Food in 2022 from The Government of Japan.

KAISEKI

10-COURSE MENU

£190 per person


Sake and Wine Pairing

£95 per person


Special Sake and Wine Pairing

£150 per person


Prestige Sake and Wine Pairing

£200 per person


Non-Alcoholic Pairing

£75 per person

Kaiseki course menu Sake menu Wine menu

Kaiseki refers to a traditional Japanese multi-course meal, comparable to that of Western haute cuisine.


Its origins lie in dishes served at a tea ceremony and is distinguished not only by its flavours and forms but also the embodiment of the spirit of 'wabi'. These dishes are able to express 'wabi' aesthetic through its intent to convey a sense of season or celebration into cuisine. As one example, the menu and the serving ware is completely dictated by the seasons.


Kaiseki courses are made with meticulous attention to detail from the intricate flavours extracted from seasonal ingredients, aesthetics of each dish and portion sizes to ensure there are no waste.     



Note:


  • The heart of Kaiseki cuisine is the Dashi (stock) which is made from dried fish, and most dishes contain gluten.
  • Our menu changes monthly to express the freshness and seasonality of the local ingredients.
  • Due to the nature of the menu we may not be able to cater your dietary requirements all the time.
  • Please be advised to let us aware any allergy and dietary requirements for all the members of your party before making a reservation to avoid disappointment.


  • Our dress code is a smart casual style.

Counter Kappo experience

Kappo is a culinary art form where our chef takes centre stage to present a selection of the freshest ingredients of the day. 

This immersive experience allows you to engage in a delightful discussion with our chef about your preferences, how you would like them to be cooked and witness the magic your personalised dish comes to life.


Reservation for this unique Kappo concept is available at 8:30pm slot from Tuesday to Saturday. Please see the sample menu from the menu button below.


Roketsu Kappo Menu

 Lunch Roketsu Gozen Set

Join us every Thursday, Friday and Saturday for a delightful midday culinary experience that promises to be a memorable experience. Our lunch service will feature our Gozen box, a carefully curated that captures the essence of traditional Japanese cuisine. Each Gozen box is a work of culinary art, showcasing the finest seasonal ingredients, aroma, and flavours.


Please also note that our lunch service is exceptionally limited, with only 10 of lunch Gozen box sets available on each of these days. 

Roketsu Gozen Menu

private dining room

Roketsu offers a cozy and comfortable private dining room for groups. The ceiling has the same shoji screen lighting as in the main dining room, and the walls have a 'hikizuri' finish typical of the sukiya style, which is the traditional specialised technique. The interior design of the room, all of which were completed by the craftsmen from Kyoto, reflects our wish to provide hospitality with the decor to our guests.


The private room can accommodate up to 6 guests and is perfect for a business dinner, family gathering or groups of friends.

Wine and Dining room ‘Bo-sen’

‘Bo-sen' was named after the tea room of the tea master Kobori Enshu in 16th century, located in the Daitokuji Temple in Kyoto today. Thinking back to the conversation that took place in the tea room, guests can enjoy time flowing slowly in a relaxed atmosphere.


There are carefully selected more than 500 brands of wine and sake available, what is more, light meals created by chef Hayashi also available to enjoy with your drinks in the room. Please reserve your seats via our booking widget as the seating is limited.

Bo-Sen à la carte Menu

Houraihitsu Wasanbon

Houraihitsu is a box which has been used as a lucky charm to keep precious items since ancient times in Japan. At Roketsu, we collaborated with Koen Shimada, a leading craftsman of Gosho dolls in Kyoto, created an original Houraihitsu with a design of rabbit inspired by the logo of the restaurant.



Another craftsman from Kyoto joined this collaboration. Kagizen Yoshifusa, a very well-known Kyogashi (Kyoto sweets) producer who has been making the traditional Japanese confectionary since mid-Edo period, more than 300 years ago.

The price is 50 pounds, and this is a limited edition product. It is available at Roketsu restaurant.

MEANING OF ROKETSU

Kobori Enshu, a 16th-century tea master named his tea room ‘Bo-Sen’ (忘筌) after an old story by Zhuang Zi.


得魚而忘筌、得兎而忘蹄


“Once you catch the fish, the net does not matter. Once you catch the rabbit, the snare does not matter”


This story highlights that the purpose is more important than the means to achieve it. In the same vein, words are used to share ideas and experiences but the ideas and experiences are more important than the words.


Kobori engraved ‘露結’ (Roketsu) on the stone wash basin at the entrance of his tea room in Kyoto to represent the rabbit that featured in the story. He wanted to share the philosophy of ‘Bo-Sen’ to all his guests.


We, too, believe that we can truly enjoy the time and atmosphere without thinking about the means. We don’t need words to establish a heart-to-heart conversation and understand each other. This is the ethos at the heart of the experience we would like to create and the reason why we named the restaurant “Roketsu”.


Join the community

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