Don't miss out on the opportunity to experience the magic of tempura in our Gozen lunch set! Gather your friends, family, or colleagues and join us at Roketsu for a lunchtime indulgence like no other. Our lunch service is available between Thursday and Saturday! #tempura #kaiseki #gozen #japanesecuisine #japaneserestaurant #japanesetradition #japaneseculture #restaurant #marylebone #london

It was a Nature Forum event that aims to comprehend the evidence surrounding the necessity for salt reduction, along with the challenges countries face in implementing WHO recommendations. #natureforum #natureconference #umami #saltreduction #who #health #healthyfood #japanesecuisine #japanesetradition

Chef Hayashi gave a lecture at the Nature Forum Conference today. It was about how to reduce salt in our diets. We have a problem with taking too much sodium however there is a solution by substituting it with potassium. #natureforum #natureconference #umami #dashi #ichibandashi #japaneseculture #japanesecuisine #kaiseki

The celebration of the 10th anniversary of Washoku as an UNESCO intangible cultural heritage is continuing! #Washoku #UNESCO #CulturalHeritage #umamiinformationcenter #japaneseculture #japanesetraditional

Celebrating a decade of Japanese culinary excellence! Join us here as we honour the 10th anniversary of Washoku being recognized as a UNESCO Intangible Cultural Heritage! #Washoku #UNESCO #CulturalHeritage #umamiinformationcenter #japaneseculture #japanesetraditional

J&M Davidson x ROKETSU pop-up event at Isetan Shinjuku from 6 March to 12 March. Please take this opportunity to visit the shop if you are in Tokyo during the period. #jandmdavidson #ジェイアンドエムデビッドソン #jandmdavidsonengland #isetanshinjuku #fashion #bag #britishfashion #british #kaiseki #japaneseculture #japaneserestaurant #tokyo #london

J&M Davidson x ROKETSU pop-up event at Isetan Shinjuku On the occasion of the Isetan British Fair 2024 from Wednesday 6 March, J&M Davidson London and Roketsu who have the same craftsmanship collaborate the pop-up event. A limited-edition T-shirt and tote bag created for the event will be on sale, as well as the new spring/summer bag "Gondola", which will go on sale ahead of the rest of the world. During the event, Roketsu rabbit logo napkin will be presented and comes in a Davidson chequered drawstring bag. *condition applies and limited quantities available. Please take this opportunity to visit the shop. Period: 6 March to 12 March Place: Isetan Shinjuku #jandmdavidson #ジェイアンドエムデビッドソン #jandmdavidsonengland #isetanshinjuku #fashion #bag #leatherbag #britishfashion #british #kaiseki #japaneseculture #japanesetraditional #restaurant #london #tokyo

Our exclusive counter Kappo experience has started! 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 experience is available at 8:30pm slot every day! #kappo #counter #kaiseki #traditional #japanesecuisine #japaneserestaurant #japanesetraditional #culinaryarts #foodie #restaurant #marylebone

It was an honour to witness our guests' appreciation for the respected fine wines in life as they shared laughter, stories, and moments of pure joy over these remarkable bottles. It's moments like these that remind us of the magic that happens when exceptional wine meets exceptional company. #romaneeconti #chateaulatour #domperignon #leroy #finewine #wine #champagne #frenchwine #restaurant #japaneserestaurant #kaiseki #japanesetraditional #japanesecuisine #marylebone #london

Today is the day of Setsubun, the timing of a transition from winter to spring. To celebrate this momentous day, Japanese people consume a sushi roll called Eho-Maki. Eho-maki, a significant part of Setsubun festivities, embodies a beautiful tradition of eating an uncut sushi roll while facing a specific direction which every year changes and this year is East Northeast. This symbolic act is believed to bring good luck and prosperity for the year ahead.

Our chefs pour their passion and expertise into every aspect of the cooking process, from selecting the finest ingredients to orchestrating flavours that dance on your palate. It's more than a meal, it's a symphony of taste brought to life by the hands of our culinary artisans. #JapaneseRestaurant #japaneseart #japaneseculinary #JapaneseCuisine #japanesefood #JapaneseCulture #restaurant #london #marylebone #mayfair #foodie #chef #culinary #culture

We are delighted to announce an exciting news with you! Starting from Saturday, the 27th Jan, we will be extending our Roketsu Gozen lunch service to include weekends, making it available on Thursdays, Fridays and Saturdays! To ensure you secure your preferred dining time, please visit our website to book your seat sooner! #JapaneseRestaurant #japan #restaurant #lunch #traditional #Kaiseki #japaneseculinary #JapaneseCuisine #foodie #foodphotography #marylebone #london

Indulge in a midday escape and treat your senses to the artistry of our beautifully presented Roketsu Gozen lunch set. From vibrant colours to meticulous plating, each menu is a culinary masterpiece crafted to delight your palate and elevate your lunchtime experience. Our lunch service is available every Thursday and Friday and is only exclusive to 10 guests each day! #lunch #JapaneseRestaurant #japaneseculinary #Kaiseki #JapaneseCuisine #traditional #japan #JapaneseCulture #foodie #foodphotography #london #restaurant #marylebone

Hassun in January's menu is inspired by Japanese Osechi, paired with Ryu🐉 #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi #oshchi #hassun #2024 #ryu

Wishing you good health and prosperity in the new year! #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi #2024 #mochibana

Thank you for all your continued support in 2023! #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi 　#2023 #thankyouforyoursupport

Wine and dining room bo-sen. #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi 　#wine #winecellar #sommelier #christmas #christmasdinner

ROKETSU gozen box. #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi #gozenbox #gozen #japaneselunch #japaneselunchbox

Lobster tempura. #tempura #lobster #lobsters #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi #currylondon #wagyu

#japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi #wine

Japanese wagyu beef curry. #wagyubeef #wagyubeefcurry #japanesecurry #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi #currylondon #wagyu

Getting closer to the month end means only a week left that you have chance to try our November menu. This month’s dessert “soy glazed apple tatin” is composed of so many thin layers of Pink Lady carefully and skillfully sliced by the chef. To pair with, why don’t you try newly launched single malt “Glenmorangie A Tale of Tokyo” matured in a Japanese mizunara cask, with distinct aromas of incense and sweet toffee. #grenmorangie #ataleoftokyo #scotchwhisky #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi

The preparation method for traditional Japanese kombu-maki rolls🐟🌊 #japanesefood #japanesecuisine #japaneserestaurant #japaneserestaurants #japanese #japaneserestaurantlondon #london #marylebone #londonjapanesefood #londonjapaneserestaurant #foodie #foodiegram #londondinner #kaiseki #kaisekiryori #kaisekicuisine #helthyfood #helthy #chef #washoku #washokulovers #umami #dashi

We are thrilled to announce that our lunch service has started, and it is exclusive to Thursday and Friday weekly only. Please find the menu from our website. #japaneserestaurant #japanesecuisine #japanesefood #japaneserestaurants #japaneserestaurantlondon #london #kyoto #foodie #foodiegram #londonlunch #lunch #japaneselunch #marylebone #japaneselunchbox #kaiseki #foodlover #foodstagram #foodblogger #helthyfood #chef #washoku #washokulovers #umami

We had a private function last night. With our sommelier's bespoke wine pairing for each course, we hope you had a wonderful time. #japaneserestaurant #japaneserestaurants #japaneserestaurantlondon #londonjapaneserestaurant #londondinner #marylbone #londonfood #roketsu #japanesecuisine #lvmh #sommelier #londonsommelier #kaiseki

Dear valued customers, We're thrilled to announce an exciting news! Starting next week, we will be introducing our exclusive lunch service at Roketsu. Join us every Thursday and Friday 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. This exclusivity ensures that every guest receives our undivided attention and enjoys an intimate dining experience that's truly extraordinary. To secure your place for lunch, we encourage you to make a reservation in advance via a reservation widget on our website. --- Roketsu Gozen --- Date: from the 16th of November Lunch reservation timing : 12pm or 12:30pm £85 plus service charge We look forward to welcoming you at our lunch service time! #lunch #new #gozen #Kaiseki #restaurant #JapaneseRestaurant #JapaneseCuisine #japaneseculinary #foodie #foodphotography #gourmet #marylebone #london

'Hassun' is a delicately crafted course that seeks to harmonise the theme of the Kaiseki menu with the season itself. From the plating to the ingredients, every element in this course reflects the unique characteristics and flavours of the moment. The ingredients for 'Hassun' are carefully selected by our chef to represent the finest offerings of the season and ensure that our guests savour the very best of each time of year. #JapaneseRestaurant #japanesetraditional #JapaneseCuisine #japanesefood #Kaiseki #hassun #SeasonalIngredients #season #autumnleaves #autumn #foodie #foodphotography #marylebone

Pairing wine with Kaiseki is a culinary adventure of its own. Our experienced sommelier works closely with our chef to create a symphony of flavours that enhance and elevate your dining experience. Whether it's a crisp Chardonnay to complement a seafood course or a robust Cabernet Sauvignon to enhance a grilled dish, our wine selection is as diverse as our Kaiseki menu. We look forward to welcoming you and guiding you through an extraordinary Kaiseki experience enhanced by the magic of wine. #wine #sake #winepairing #whitewine #redwine #champagne #JapaneseRestaurant #JapaneseCuisine #japanesefood #Kaiseki #japanesetraditional #dinnerideas #dinner #authenticjapanese #culinary #restaurant #marylebone #london

We believe that every detail contributes to your dining experience, and that includes our restaurant's interior. We're honoured to share with you that our tranquil and elegant space has been meticulously crafted by the renowned Sukiya-style designer, Sotoji Nakamura. Sukiya is a traditional Japanese architectural style celebrated for its understated elegance, harmony with nature, and Zen-like simplicity. Sotoji Nakamura is a master of this timeless art, known for his ability to create spaces that evoke a sense of serenity and balance. We invite you to visit us and experience the tranquility and aesthetics of Sukiya style. As you dine in this serene setting, you'll find that the design harmonizes perfectly with the culinary artistry we proudly present. #sukiya #japanesearchitecture #japaneseart #JapaneseCulture #japaneseculinary #JapaneseRestaurant #JapaneseCuisine #kaiseki #restaurantinterior #ArchitecturalExcellence #restaurant #london #marylebone

To celebrate the World Sake Day (1st of October) we will hold a special Sake Dinner in the lounge room with carefully crafted dishes paired with Japanese national drinks on Wednesday, the 25th this month. At Roketsu, we have more than 70 different sake references as well as an extensive selection of wines. We will showcase a very seasonal autumn sake to newly launched fabulous one in a wide range of temperature to enjoy. Space is limited, and we anticipate this event will fill up quickly. To secure your place at this unforgettable Sake Dinner, please call us at 02031491227 to find out more details. Don't miss your chance to indulge in the flavours of Japan! #worldsakeday #sake #dinner #pairing #drink #japan #japanese #JapaneseRestaurant #japaneseart #japanlover #art #japaneseculinary #Kaiseki #foodie #restaurant #london #marylebone

When you dine at Roketsu, you're not just savouring a meal; you're experiencing the artistry of seafood. Our menu showcases the diversity of flavours and textures that the ocean offers, from delicate sashimi to succulent grilled fish and everything in between. Our chefs not only select the finest seafood but also treat each slice with the utmost care and respect, ensuring that every piece of sashimi is a masterpiece of flavour and presentation. #JapaneseRestaurant #japaneseculinary #japaneseart #Kaiseki #JapaneseCulture #sashimi #freshingredients #freshfish #cornwall #scotland #fish #seafood #fisherman #marylebone #london #foodie #FoodAndTraditions

In Celebration of World Sake Day, the 1st October, Roketsu will be offering a luxury Seafood and Sake Pairings of Perfection experience in the Bo-Sen dining room. Throughout October, guests can enjoy over 70 sakes available by the bottle as well as over 20 available by the glass including some sake offered exclusively to Roketsu. The Seafooand Sake Pairings of Perfection menu can be enjoyed daily in the a La Carte Bo-Sen dining room where Roketsu sommelier Ryosuke Mashio, will personally select the ideal pairings to match your menu. Prior to Roketsu, Ryosuke spent over 10 years as head sommelier at a Michelin-starred restaurant in London, where he played a very important role in creating and maintaining the award-winning wine list. Roketsu offers a place to discover or rediscover the excellence of sake through a unique dining experience. #sake #worldsakeday #sakepairing #JapaneseRestaurant #japanesefood #JapaneseCulture #japaneseculinary #restaurant #junmai #junmaiginjo #junmaidaiginjo #daiginjo #marylebone #london

This is another work of art done by Kenkichi Tomimoto. This time it is a scroll. Kenkichi Tomimoto (1886–1963) was a Japanese ceramic artist who left an indelible mark on the world of Japanese pottery. His work is celebrated for its exceptional craftsmanship and innovative approach to traditional pottery techniques. Tomimoto's pieces are characterised by their graceful forms, exquisite glazes, and the subtle beauty that can only be achieved through a lifetime of dedication to his craft. #JapaneseRestaurant #japaneseart #japanesepottery #japaneseceramics #JapaneseCulture #japaneseculinary #art #ceramic #pottery #restaurantinterior #Kaiseki #london #marylebone

Our rice is always served with a soup ‘Tomewan’ and pickled vegetable ‘Kounomono’. 'Tomewan' is more than just soup; it's a warm embrace in a bowl. This flavourful and nourishing soup is carefully crafted to complement the rice, featuring delicate broth infused with umami-rich ingredients. Its comforting presence awakens the palate and prepares it to savour the nuances of our dishes. 'Kounomono,' or pickled vegetables, add a burst of colour and refreshing crunch to your meal. These meticulously prepared vegetables are pickled to perfection, offering a delightful contrast of flavours and textures that cleanse the palate and enhance your dining experience. #JapaneseRestaurant #japaneseculinary #JapaneseCulture #Kaiseki #japanesecuisine #japanesefood #restaurant #rice #soup #foodie #FoodAndTraditions #foodphotography #marylebone #london

we believe that every element of your meal should be a masterpiece, and that includes the rice. That's why we take pride in the artistry of individually cooking our rice in crystal pots. Timing is crucial when it comes to cooking rice to perfection. Our skilled chefs possess the knowledge and experience to gauge the precise moment when the rice reaches the ideal state of plumpness, tenderness, and flavour. This moment of perfection is when your rice is served. #JapaneseRestaurant #JapaneseCuisine #japaneseculinary #Kaiseki #sake #wine #rice #umami #foodie #FoodAndTraditions #restaurant #marylebone #london

we believe that the art of pairing drinks with your culinary journey is an experience to be cherished. That's why we've taken the concept of drink pairing to new heights by offering bespoke pairings, each one thoughtfully curated by our experienced sommelier. From carefully selected sakes to rare wines, our drink pairing is a journey that spans the globe. You'll have the opportunity to savour the finest libations that complement and elevate your culinary experience to unparalleled heights. #sake #wine #pairing #Kaiseki #JapaneseRestaurant #japaneseculinary #JapaneseCuisine #foodpairing #drink #foodie #FoodAndTraditions #restaurant #marylebone #london

We are delighted to announce that we will hold a wine dinner on Thursday 21st of September in our lounge room Bo-sen. As you are aware we have an extensive drink list which is composed of not only sake but also a huge selection of wines. This time, we will focus on Italian wines paired with carefully curated dishes by chef Hayashi. Six wines from different regions were selected for the evening, ranging from the top cuvée of Ca’del Bosco, Annamaria Clementi, and the wines made by the country’s most well-known names such as Gaja and Antinori. One of the most interesting facts of Italian wines is its diverse grape varieties. A plenty of native grapes grown in entire country. For this occasion, we will showcase some Italian native and international varieties to discover its excellence. Space is limited, so if you are interested please call us on 02031491227 or email us on info@roketsu.co.uk - Italian Wine Dinner at Roketsu Bo-sen Lounge - Thursday 21st of September 18:30 aperitif, 19:00 dinner starts £300 plus service Looking forward to welcoming you to this special evening. #winepairing #wine #italianwine #winedinner #JapaneseRestaurant #JapaneseCuisine #lounge #aperitif #whitewine #redwine #marylebone #london #restaurant #dinner #dinnerideas

Our carefully curated whisky collection is a testament to the craftsmanship and artistry of Japan's finest distilleries. Each bottle represents years of dedication, precision, and the pursuit of perfection, resulting in a liquid masterpiece that captivates the senses. Whether you're celebrating a special occasion, concluding a business dinner, or simply unwinding with friends, our lounge is the ideal setting to savour the finest Japanese whiskies and create lasting memories. #japanesewhisky #rarewhisky #yamazaki #suntorywhisky #whisky #JapaneseRestaurant #Kaiseki #japaneseculinary #JapaneseCuisine #whiskylover #japanesetraditional #distillery #hibiki

We take great pride in offering you a haven of culinary delight and comfort. Our private room is a hidden gem, the perfect setting for creating memorable moments with your loved ones, colleagues, or dear friends. Accommodating up to 6 guests, our private room provides an intimate space where you can dine, converse, and celebrate in style. It's the ideal choice for various occasions! #privateroom #JapaneseRestaurant #japaneseart #japanesecuisine #japaneseculinary #japanlover #Kaiseki #businessdinner #familygathering #friends #restaurant #dinner #sake #wine #pairing

We believe that every aspect of your dining experience is an opportunity to create a work of art. That's why we take immense pride in our carefully curated collection of plates, meticulously selected by our very own Chef Hayashi during his journeys through Japan. His careful selection of plates ensures that your dining experience is not only a feast for the palate but also a feast for the eyes. It's our way of bringing you the authentic spirit of Japan in every aspect of your meal. #JapaneseRestaurant #japaneseceramics #japaneseart #japaneseculinary #JapaneseCulture #japanesepottery #art #ceramic #pottery #kaiseki #inspiration #SeasonalIngredients #imagination #london #marylebone

Yesterday was Choyo no Sekku. In Japan, when the day of the month and the month of the year are the same odd number, we celebrate the significance of this. Odd numbers are believed as positive, however, when two odd numbers overlap it turns out negative. Therefore, this festival is celebrated in the wish for the longevity of our lives, good health, and prosperity. This is also called Kiku no Sekku, literally means Chrysanthemum festival. Chrysanthemum is traditionally used in medicinal ways, we drink chrysanthemum sake and eat seasonal harvests. #JapaneseRestaurant #japaneseculture #september #japanesecuisine #sekku #japaneseart #restaurant #japanlover #foodie #marylebone #london #chrysanthemum

At Roketsu, we believe that art transcends mere aesthetics; it is the soul of our restaurant, creating an atmosphere that speaks to the senses and enhances our guest’s experience. Today, we are thrilled to introduce one of our cherished art pieces, created by the renowned artist Kenkichi Tomimoto. Kenkichi Tomimoto (1886–1963) was a Japanese ceramic artist who left an indelible mark on the world of Japanese pottery. His work is celebrated for its exceptional craftsmanship and innovative approach to traditional pottery techniques. Tomimoto's pieces are characterised by their graceful forms, exquisite glazes, and the subtle beauty that can only be achieved through a lifetime of dedication to his craft. #JapaneseRestaurant #japaneseart #japanesepottery #japaneseceramics #JapaneseCulture #japaneseculinary #art #ceramic #pottery #restaurantinterior #Kaiseki #london #marylebone

As we step into the enchanting month of September, we are delighted to unveil our latest culinary journey at Roketsu - a theme that celebrates the flavours of autumn ingredients and timeless beauty of the chrysanthemum. Join us throughout September to experience the exquisite flavours of the seasonal ingredients and embark on a culinary journey! #JapaneseRestaurant #japaneseculinary #Kaiseki #dinner #restaurant #london #marylebone #japaneseart #JapaneseCulture #SeasonalIngredients #chrysanthemum #autumnleaves #september

Dear Valued Guests, As the warmth of summer envelops us, we would like to take a moment to express our heartfelt gratitude for your unwavering support and patronage. It has been an incredible journey serving you, and we are immensely grateful for the memories and moments we have shared together. With the summer season upon us, we are taking a short break to recharge and refresh. Our summer closure will be from the 13th of August to the 30th of August. This will allow our team to return with renewed energy, exciting new ideas, and a dedication to making your future visits even more extraordinary. Wishing you a summer filled with laughter, relaxation, and delicious experiences! #JapaneseRestaurant #JapaneseCuisine #JapaneseCulture #japaneseart #restaurant #marylebone #london #rabbit #shimadakouen_koubou

We are deeply honoured to have had the privilege of having the renowned architect Mr. David Chipperfield and his lovely wife Ms. Evelyn in Roketsu! we also take this opportunity to congratulate him and his wife on receiving the prestigious Pritzker Award this year! Thank you so much for visiting us and we look forward to having you here very soon! #DavidChipperfield #PritzkerAward #ArchitecturalExcellence #JapaneseRestaurant #JapaneseCuisine #architecture #japanesearchitecture #JapaneseCulture

we proudly present the mesmerizing manuscript by Gōzō Yoshimasu, a prominent Japanese poet and a true master of words. At Roketsu, we believe that art in all its forms enriches our dining experience, and our restaurant's decor reflects our deep appreciation for literature and culture. This manuscript is now part of our decoration. Gōzō Yoshimasu was born in 1939, and he is a highly respected and internationally acclaimed poet whose works delve into themes of nature, spirituality, and the human condition. He is celebrated for his unique style of writing, which blends traditional Japanese poetic forms with modern free verse, resulting in a poetic voice that is both evocative and profound. #japaneseart #japanesepoetry #poetry #literature #JapaneseCulture #JapaneseRestaurant #JapaneseCuisine #Kaiseki #art #marylebone #london

This is the Shiizakana course in this July month course menu, Cornish dover sole shabu shabu. This course often features seasonal and premium ingredients prepared in various cooking methods, such as grilling, simmering, steaming or hot pot cooking. The presentation of the dish is also an important aspect, with chefs often paying attention to visual aesthetics to enhance the overall dining experience. Ultimately, this course in Kaiseki allows chefs to bring a touch of surprise, innovation, and personal expression to the course menu, further enchanting diners with unexpected flavour and culinary delights. #JapaneseRestaurant #JapaneseCuisine #JapaneseCulture #foodphotography #foodie #summeringredients #cornwall #fish #freshingredients #Kaiseki #marylebone #restaurant

Dear valued customers, Due to its popular reception, we will hold an additional date of the champagne dinner event on Friday the 28 July! Please check the details below. We are delighted to announce that we will hold a wine dinner on Friday, 28th of July in our lounge room Bo-sen. As you are aware we have an extensive drink list which is composed of not only sake but also a huge selection of wines. This time, we will focus on Grower Champagne aka Recoltant, paired with carefully curated dishes by chef Hayashi. Six Champagne have been chosen by Ryosuke, ranging from lesser-known producers to rising stars. Champagne market has been dominated by big houses thanks to their financial strength and long established reputations producing millions of bottles. However, connoisseurs eyes are now on small growers who make limited amount reflecting their terroir and philosophies into their wines. Space is limited, so if you are interested please call us on 02031491227 or email us on info@roketsu.co.uk Grower Champagne Dinner at Roketsu Bo-sen Lounge Friday, 28th July 18:30 aperitif, 19:00 dinner starts £300 plus service Looking forward to welcoming you to this special evening. #japaneserestaurant #japanesecuisine #champagne #recoltantmanipulant #wine #drink #food #winepairing #champagnepairing #lounge #foodie #marylebone

Dear valued customers, We are delighted to announce that we will hold a wine dinner on Thursday 27th of July in our lounge room Bo-sen. As you are aware we have an extensive drink list which is composed of not only sake but also a huge selection of wines. This time, we will focus on Grower Champagne aka Recoltant, paired with carefully curated dishes by chef Hayashi. Six Champagne have been chosen by Ryosuke, ranging from lesser-known producers to rising stars. Champagne market has been dominated by big houses thanks to their financial strength and long established reputations producing millions of bottles. However, connoisseurs eyes are now on small growers who make limited amount reflecting their terroir and philosophies into their wines. Space is limited, so if you are interested please call us on 02031491227 or email us on info@roketsu.co.uk Grower Champagne Dinner at Roketsu Bo-sen Lounge Thursday, 27th July 18:30 aperitif, 19:00 dinner starts £300 plus service Looking forward to welcoming you to this special evening. #japaneserestaurant #japanesecuisine #champagne #recoltantmanipulant #wine #drink #food #winepairing #champagnepairing #lounge #foodie #marylebone

Wasanbon is a type of traditional Japanese sugar sweets that is known for its fine texture and delicate sweetness. This unique Wasanbon Hourai-hitsu box is our collaboration with a well-known Wasanbon maker Kagizen and an artist of Gosho dolls Shimada Koen. Kagizen was established in the mid-Edo period in Kyoto and has been making Japanese traditional sweets with carefully selected ingredients and using the handworks of craftsmen employing the authentic recipes handed down through the generation. Shimada Koen founded in 1859 and it is now the 5th generation. He has collaborated with high fashion brands and won numerous awards. He is an artist who conveys the world of Japanese style beauty as well as the continuity and conviction of Kyoto’s traditional crafts. This very limited Wasanbon Hourai-hitsu box can be purchased in Roketsu. #wasanbon #goshodoll #kagizen #鍵善良房 #kyoto #japanesesweets #KyotoCulturalHeritage #japanesetraditional #japaneseart #japaneseRestaurant #japanesecuisine

Introducing our July menu that starts tomorrow evening! Immerse yourself in the vibrant flavour of summer with our sensational July menu, thoughtfully crafted to showcase the best of the season's bountiful ingredients. Please join us on this culinary journey through the flavour of summer as we celebrate the vibrant and seasonal ingredients that define this glorious time of year! Reservation can be booked through our website. www.roketsu.co.uk #japaneseRestaurant #japaneseculinary #japaneseculture #Kaiseki #summer #july #foodphotography #foodie #marylebone #london

This is related to the previous post and they are images of the ‘Kikusui-Hoko’ and the ones attached to the spire is the ‘Shaguma’ At the end of the Muromachi era (1336-1573), there was a shrine and the famous water 'Kikusui' gushed out around Muromachi-dori street in Kyoto. Prominent tea master Sen no Rikyu's teacher, Takeno Jo-ou, loved this water so much that he built the Daikoku-an tea house there. The Kikusui Well is called ‘Kikusui no I’ because of the Noh play ‘Kikujidou’ inspired by a Chinese folklore, that a person drank dew drops from chrysanthemum leaves and gained longevity. Until 2003, there was the well remained there with the Noh Theatre, but only the stone monument has been erected since the Noh Theatre was relocated. The ‘Kikusui Hoko’ of the Gion Festival is also named after this well. The float is associated with the tea ceremony, and the people in lemon-coloured clothing behind the float are from the Ninai-chaya, a movable tea house equipped with tea utensils such as a kettle, water jar, tea bowls and tea whisks. #GionFestivalDelights #gion #kyoto #KyotoCulturalHeritage #japaneseRestaurant #japaneseculture #Kaiseki #summer #matsuri #treditional

This is the one of our restaurant decorations which called ‘Shaguma’(赤熊) from ‘Yamaboko’(山鉾) in Gion Matsuri festival(祇園祭). Gion Matsuri festival is a month-long extravaganza held in Kyoto, Japan. With a history spanning over a thousand years, it is one of the country's most iconic and celebrated festivals. This event honours Yasaka Shrine, located in the historic Gion district, and attracts millions of visitors from around the world. ‘Yamaboko’ is the elaborately decorated floats that are the main attraction of the festival. These floats are a significant part of the procession that takes place during the festival. 'Chimaki' bamboo leaf charms are distributed from 'Yamaboko' and they are used as ‘Yakuyoke’ (厄除け) which is a Japanese term that refers to a protective ritual or practice aimed at warding off misfortune, bad luck, or evil spirits. The term "Yakuyoke" is composed of the kanji characters "厄" (yaku), which means "misfortune" or "evil," and "除け" (yoke), which means "removal" or "exclusion." In Roketsu, 'Shaguma' from 'Kikusui Hoko' is used as 'Yakuyoke' instead of 'Chimaki'. 'Kikusui Hoko' is one of 'Yamaboko' which relates to 'Kikusui' well. #GionFestivalDelights #KyotoCulturalHeritage #FoodAndTraditions #VibrantJuly #japaneserestaurant #japanesecuisine #japaneseculture #kaiseki

An exclusive wine dinner at Roketsu, focusing on the wines from Rhône valley in France. Great lineups of wines paired with traditional Japanese cuisine. The chef Hayashi specially created a five course menu to pair with the wines chosen by the sommelier Ryosuke. As well as offering an extensive selection of Japanese traditional drink SAKE, we have a wide range of WINES to go well with our cuisine. We are planning to hold this kind of events regularly so keep an eye on our posts! #japaneseRestaurant #japanesecuisine #japaneseart #yayoikusama #wine dinner #Rhone #Chateauneuf-du-Pape #Hermitage #St-Joseph #Cote-Rotie #Condrieu #Rasteau #Vin Doux Naturel #unique #Kaiseki #mariage #pairing #wine

As the vibrant month of May comes to a close, we would like to inform you that this week marks the final opportunity to indulge in our exclusive May Month Menu at Roketsu. Whether you have been longing to try our signature May-inspired creations or wish to revisit your favorite flavour, we invite you to join us this week for a truly memorable dining experience. Thank you for your unwavering support and for being part of our culinary journey. We also look forward to serving you with our exciting new June month menu from next week. Stay tuned for the announcement of our next culinary adventure! #japaneserestaurant #japanesecuisine #japaneseculture #kaiseki #japaneseart #chef #foodie #dashi #umami #marylebone #foodphotography #sake #wine #may

As part of our meticulously curated Kaiseki dining experience, Yakimono showcases the mastery of grilling techniques that elevate flavours to new heights. Our skilled chefs expertly prepare a selection of premium ingredients such as Wagyu beef on the charcoal grill. The result is a symphony of smoky aromas, delicate textures, and tantalizing flavour that will transport your taste buds on an unforgettable journey. Each dish in our Yakimono course is thoughtfully crafted to harmonize with the overall progression of the Kaiseki meal, offering a unique blend of simplicity and sophistication. #japaneserestaurant #japanesecuisine #kaiseki #japaneseculture #dinner #foodphotography #chef #foodie #travel #marylebone #restaurant

We are glad to announce that we are starting our May menu from this evening. May is time to celebrate the boys in Japan. It is the month of 'Kodomo no Hi' in Japan, a day dedicated to honoring the growth and happiness of young boys. Our May menu is filled with traditional menu that pay tribute to this wonderful tradition. The boy's celebration day, 5th of May is also one of ‘Sekku’ which is the five seasonal festivals, which mark the seasonal turning point for traditional annual events. #japaneseculture #japaneserestaurant #kaiseki #japanesecuisine #culinaryarts #japanesetraditional #kodomonohi #chef #foodie #restaurant #marylebone #mayfair

Introducing our latest pride and joy for our lounge Bo-sen menu - the Japanese wagyu beef curry! At Roketsu we take our time to craft the perfect demi-glace sauce, letting it simmer for a few days to achieve the richest and most flavourful base possible. Then, we add our unique blend of curry spices to create a dish that's both deeply satisfying and distinctly Japanese. And let's not forget the star of the show - the succulent, melt-in-your-mouth wagyu beef that brings everything together in perfect harmony! #japaneserestaurant #japanesecuisine #japanesecurry #wagyu #gourmet #dinner #foodie #foodphotography #lounge #wine #sake

An unforgettable night at our restaurant as we welcomed the incredible Chef Björn Frantzén! It was an absolute honour to have him dine with us and even more special to snap a photo with him and our own talented chef. Thank you for the inspiration and unforgettable time, Chef Frantzén! #culinarygenius #chefsofinstagram #foodiegram #restaurantlife #inspiration #grateful #japanesecuisine #kaiseki #japaneseculture #japaneserestaurant

Two birds painted by Bernard Leach, 1934 Bernard Leach was a prominent British potter and artist who helped to popularize traditional Japanese pottery techniques in the West. While he is perhaps best known for his ceramics, he was also an accomplished painter. Also, he worked with his colleague and collaborator Shoji Hamada who is one of the key figures in the development of the Mingei folk craft movement in Japan in the early 20th century. Bernard was born in Hong Kong in 1887 and began his pottery career in the 1910s. This work is now part of our decoration of Roketsu. #japaneseart #japanesecuisine #japaneseculture #mingei #britishpottery #art #painting #japaneseceramics #artsandcraftsmovement #bernardleach #shojihamada

Roketsu proudly introduces its newest addition to our Bo-sen lounge menu: Roketsu gluten-free ramen! Made with premium Japanese gluten-free rice noodles, ramen offers a mouth-watering experience with a depth taste of lobster broth that is perfect for those with gluten sensitivities. Our chef has carefully crafted this dish with the same attention to detail as our traditional ramen, ensuring that every slurp is packed with flavour. #japanesecuisine #japanesefood #japanesegovernment #maff #ramen #glutenfree #ricenoodles #lounge #foodie #foodphotography

We're feeling grateful and humbled to be featured in the recent article of Financial Times. It's an honour to be included in such a respected publication, and we're excited to continue serving our guests and creating memorable dining experiences. https://www.ft.com/content/9725df20-6241-4c3d-95a3-0107d4e4bf66 #japanesecuisine #japaneserestaurant #japaneseart #japanesearchitecture #kaiseki #seasonalingredients #restaurant #sake #wine #bar #foodie #foodphotography #financialtimes #ft

Girl’s Day Celebration - Momo no Sekku In Japan, when the day of the month and the month of the year are the same odd number, we celebrate the significance of this. Odd numbers are believed as positive, however, when two odd numbers overlap it turns out negative. Therefore, this tradition is held in the wish for the longevity of our lives, good health, and prosperity. Momo no Sekku, 3rd of March, literally means peach festival, is specifically for girls. This is also called Hinamatsuri. Families with young girls display a set of traditional beautiful dolls at home. The dolls are believed to repel misery and evil, and are displayed as a prayer for a wonderful future. We have a tradition to eat Chirashi on the day which is a type of sushi composed of a variety of ingredients on top of rice, beautifully presented with so many different colours. We also eat clams on the day. Since bivalves are always a set of the same shells, they became a symbol of harmony between couples. #japaneseculture #japanesetraditional #japanesecuisine #japaneserestaurant #kaiseki #foodphotography #foodie #restaurant #hinamatsuri #chirashi #momonosekku #sake #wine #restaurant

Bo-sen lounge room à la carte menu is created by Chef Hayashi according to the best ingredients available on the day. There are also our extensive sake and wine lists available which contain more than 500 brands. We will be more than happy to suggest sake or wine matching to the foods you order. Also we list very rare Japanese whiskies. Please come and try whenever you have spare time. The photo is one of the example of Bo-sen lounge menu. #japanesecuisine #japaneserestaurant #japanesefood #kaiseki #lounge #bar #whisky #wine #sake #foodphotography #foodie #restaurant #london #mayfair #marylebone

Please come to Roketsu 'Bo-sen' room to try rare Japanese whisky, Yamazaki Tsukuriwake Selection 2022 Limited edtion. With capturing the essence of Yamazaki Single Malt Whisky. This collection honours Tsukuriwake, which means “artisanship through a diversity of making” and is composed of four Yamazaki single malts - Puncheon, Peated Malt, Spanish Oak and Mizunara. Please reserve your seats from our booking widget. www.roketsu.co.uk #japanesewhisky #japaneseart #japaneseculture #whisky #drink #bar #lounge #japaneserestaurant #restaurant #japanesefood #japanesecuisine #yamazaki #suntory #suntorywhisky

We are delighted to announce that we have started to take our lounge room ‘Bo-Sen’ reservation via our booking widget on our website. We serve the a la carte menu which is created by Chef Hayashi according to the best ingredients available on the day. There are also our extensive sake and wine lists available which contain more than 500 brands. We will be more than happy to suggest sake or wine matching the foods you order. ‘Bo-Sen’ lounge room is ideal for a casual gathering of friends or couples or many other occasions. Furthermore, the a la carte menu can be found on our website. Please visit and check what is on. www.roketsu.co.uk We look forward to having you in our lounge room ‘Bo-Sen’ very soon! #japaneserestaurant #japanesefood #japanesecuisine #japaneseart #japanesearchitecture #lounge #wine #sake #restaurant #bar #yayoikusama #midcenturyfurniture #foodie #foodphotography

Kikunoi Junmai-Daiginjo sake, produced in Kyoto and named after the 3-star Michelin Kaiseki restaurant, Kikunoi. As you may have known, Chef Owner Hayashi was the protege of Kikunoi's owner Chef Yoshihiro Murata. This sake is the perfect choice for our Kaiseki and only available in Roketsu apart from Kikunoi making it one of the rarest and exclusive sake available in the west. The Hassun is one of the examples we serve in Roketsu. Reservation can be made via our website. www.roketsu.co.uk #sake #kaiseki #setsubun #japanesecuisine #japaneseculture #japaneseart #february #foodie #foodphotography #restaurant #london #umami #chef

We are glad to announce that we will be serving our February menu from tomorrow. The theme of the menu is Setsubun. Setsubun is a traditional event in Japan. It literally means division of two seasons, winter and spring. Seasons are divided into 24 periods in a lunisolar calendar, one of them “Risshun, 立春” the beginning of spring fits in on the first week of February, so the day before Risshun is the last day of winter, Setsubun. It is believed that Setsubun has its origin in China, first introduced to Japan during Heian era (794-1185), they started throwing roasted soy beans to drive away devils which represent evil spirits, disasters, and bad luck. This custom remains as one of the biggest part of the event today. We throw the beans saying “devils out, happiness in” and we also eat the beans as many as one’s age to pray for good health. Some people decorate their house entrance with sardine heads and holly leaves which are believed that devils hate the smell of the fish and the spiky shape of the leaves. On Setsubun, we eat traditional sushi called “Eho-maki” which is believed to bring good fortune if eaten facing to the year’s good luck direction. Please reserve the seats via our booking widget. www.roketsu.co.uk #japanesecuisine #japaneseculture #japaneserestaurant #japanesefood #kaiseki #restaurant #february #foodie #foodphotography #chef #healthyfood

Mukozuke refers to a course in which it is served in a Kaiseki course. In the regular Japanese food setting, the rice bowl is on the left in front of the table, the soup bowl is on the right, and the dish on the other side of the table are called Mukozuke. The word ‘mukozuke' literally means 'a dish over there'. The food usually served with a Mukozuke course is Sashimi. The picture is one of the examples of Mukozuke. #japanesefood #japanesecuisine #japaneserestaurant #restaurant #dinner #kaiseki #umami #foodphotography #foodie #gastronomie #chef

This week will be the last chance to try our January menu the theme of which is a celebration of the new year. There will be some Osechi themed menus, fresh seafood, hot pot and so on. Only a few seats are still available. Please check our website booking widget and see the availability. The picture is one of the examples of Mukozuke. #restaurants #japaneserestaurant #japanesecuisine #kaiseki #osechi #chinesenewyear #food #foodie #chef #dinner

Thank you so much for your continued patronage. We would like to announce that we will be offering a special Valentine's day Kaiseki course on Valentine's Day, February 14, for that day only. The course price is 210 pounds. Seating is limited, so please make your reservations as soon as you decide. We look forward to having you in Roketsu very soon! #japanesrestaurant #japanesecuisine #japaneseculture #valentinesday #dinner #food #restaurant #gastronomia #foodie #chef #foodart

We have served our special course menu for LV & Yayoi Kusama event at Louis Vuitton New Bond Street. #louisvuitton #yayoikusama #roketsulondon

Roketsu is delighted to announce that our chef-owner Daisuke Hayashi has been awarded The Minister’s Award for Overseas Promotion of Japanese Food from The Government of Japan. The prestigious award is one of the most highly regarded for people promoting Japanese culture overseas and designated to honour those who have made an outstanding contribution to the introduction and awareness of Japanese dining, Japanese foods and other Japanese agricultural exports. Chef Hayashi says; “I am honoured to receive this very prestigious award. I owe it all to my mentor, Chef Yoshihiro Murata, who has shown me the guide of life as a chef, and to everyone who has supported me. Last December, I fulfilled my dream of having an authentic Japanese restaurant and opened Roketsu in central London. Encouraged by this award, I will continue to contribute the society through my cooking.” In addition to opening his own restaurant Roketsu in December 2021, he has been giving lectures on Japanese food culture across schools in the UK, as well as attending multiple international receptions such as the World Economic Forum, Tokyo International Conference on African Development and Kyoto prize at Oxford to continue to amplify the promotion and appreciation of Japanese cooking. Observing the food serves in UK schools Chef Hayashi said; “Recently I saw the school meals served at a local primary school and was shocked by the content. I have since started a nutrition education class at the local school, which is rich in nutrients and balance. I hope that in 10 or 20 years time, these children will spread the wonderful Japanese food culture throughout the world.” Hayashi hopes to introduce Japanese food into school meals in the near future. Hayashi also supervises in-flight meals on Japan Airlines flights from Europe ensuring healthy Japanese food if provided to passengers on board flights, making full use of umami, the basis of Japanese cuisine. https://www.maff.go.jp/e/policies/market/award/index.html #japanesecuisine #kaiseki #washoku #japaneseculture #japaneserestaurant #japanesefood #inflightmeal #japanesegovernment #award @roketsu_hayashi

One of the most important elements of kaiseki cuisine is the quality of the ingredients. Japanese cuisine is known as "subtractive cuisine," meaning that the ingredients are not modified as much as possible in order to bring out the best flavor. Therefore, we purchase the freshest seafood every morning. Please come and taste the freshest ingredients at Roketsu. We would like to take this opportunity to inform you that we will be closed for Christmas and New year holidays between 25 Dec 2022 and 9 Jan 2023. We apologise for any inconvenience this may cause and thank you for your understanding. #japaneserestaurant #japanese #kaiseki #freshingredients #cornwall #scotland #festive #dinnerideas #christmasdinner

Dear Loyal Customers, First of all, we would like to thank you for your continued patronage and support. Today marks Roketsu's first anniversary. From the bottom of our hearts, we would like to thank you for your visit and encourage us all the time, we wouldn't be able to be here without the support from each one of the guests. We will continue to do our best to deliver the Japanese culture to Europe through the experience at Roketsu. Recently, it has been very cold, and the weather has become wet most days. We wish you all to take care of yourselves. Thank you very much again, and we look forward to having you in Roketsu very soon. #japaneserestaurant #japaneseart #japanesefood #kaiseki #festive #winterfood #foodphotography #restaurant #japanesearchitecture #instafood

Wine and dining room 'Bo-sen' Our restaurant lounge is open now. ‘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 in our lounge space. 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 call our restaurant number 020 3149 1227 to reserve your seats and find out more about the details. #japaneserestaurant #japanesecuisine #japaneseart #wine #sake #lounge #festive #christmas

The interior of Roketsu has been constructed by Sotoji Nakakura Komuten who is the specialist of the Sukiya style. Sukiya refers to a small tearoom originally built separately from the main house in Japanese traditional house. Wabicha (tea ceremony), completed by Sen no Rikyu in the Azuchi-Momoyama era (1573-1603), is a style that strips away the unnecessary and finds beauty in the ultimate in simplicity. This awareness was also reflected in the tearooms. At the time, buildings were predominantly built in the Shoin style, a visible expression of power. However, the idea of the Sukiya, which the beauty of the ultimate simplicity, was eventually reflected in other type of buildings. The Sukiya style allows the feeling of the seasons in the nature and to enjoy the surrounding landscape as the part of the building. Why don’t you celebrate this festive season in the traditional Japanese Sukuya style? It makes you feel as if you were in Kyoto. Reservation can be made via our website booking widget. Please visit www.roketsu.co.uk #japaneserestaurant #japanesecuisine #kaiseki #sukiya #japanesearchitecture #festive #christmas

Roketsu offers a cozy and comfortable private 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 private room, all of which were completed by craftsmen from Kyoto, reflects our desire to provide hospitality with the decor to our guests. The private room can accommodate up to 6 guests and is perfect for groups during the festive season. Yayoi Kusama - a spring morning This work by Yayoi Kusama was painted in 1979. She had ended her life in New York a few years earlier and returned to Japan to begin writing novels. While writing, she was also working on paintings, and her works from this period are particularly abstract, due to the fact that she was in a poor state of health. This work also depicts her characteristic repetition of dots, and shows a transition to her current style. This piece is placed as part of decor of the private room. Reservation can be made via our website booking widget. www.roketsu.co.uk We look forward to having you in Roketsu very soon. #japaneserestaurant #japanesecuisine #japaneseart #kaiseki #privateroom #festive #businessdinner #group #family

In Roketsu, futamono is usually served after mukozuke which is normally sashimi course. The meaning of ‘futa’ is a lid in Japanese therefore it serves with a lidded bowl, which is designed to help keeping the food warm and seal the flavour and aroma. Moreover opening of the lid allows us to enjoy the aroma, and appreciate the beauty of the presentation. The combination of dashi, the main ingredients, and garnish creates a synergistic effect of umami, and is an essential part of kaiseki. Reservation can be made via our website booking widget. www.roketsu.co.uk We look forward to having you in Roketsu soon. #japanese cuisine #japanese restaurant #kaiseki #london #autumn

Togyu Okumura (1889-1990) is one of the most famous Japanese painters of the modern era in Japan. His works are characterised by his success in achieving extremely subtle colour tones through the application of 100 or 200 coats of paint and other materials with a brush. This work, Still life is one of the representative motifs of still life paintings. The table is placed in the lower right corner and is covered with a red cloth and has a faint pattern. There are two apples on the table. The colour of the apples is an indescribable blue-green with reddish tints on the periphery. The top and left sides are boldly blank, creating a striking contrast with the red colour of the tablecloth. This piece is placed as part of the décor of the restaurant's main dining room. This month's dessert offers soy glazed apple tatin. Fresh seasonal apples are sliced thinly, layered, coated with layers of soy caramel, and baked together. The Flavours of soy caramel and seasonal apple create perfect harmony for the cold season. Reservation can be made via our website booking widget. www.roketsu.co.uk We look forward to having you in Roketsu soon. #japanesecuisine #japaneserestaurant #kaiseki #autumn #japaneseart

Otsukimi -Moon Viewing-  It’s a Japanese tradition to view the beautiful autumn moon. As the autumn deepens, it is the time for the air to become clearer. This tradition dates back to Heian era which ran from 794 to 1185 and still popular throughout Japan. Traditions include displaying dango (round shape rice dumplings) as a way to appreciate the beautiful moon and seasonal harvests, also displaying pampas grass which is one of the seven autumn grasses. In Japan, it is said that the pattern of the moon looks like as if there were rabbits. You can enjoy not only monthly Kaiseki cuisine, but also feel the seasonality through the window display at Roketsu, two of our rabbits with pampas and dango under colourful autumn leaves. Reservation can be made via our website booking widget. www.roketsu.co.uk #japanesecuisine #japaneserestaurant #kaiseki #autumn #london #japanesetraditional

Shochu is a distilled, traditional Japanese beverage. Interestingly, it can be made of rice, barley, sweet potato, and a variety of other ingredients. Like vodka and gin, shochu can be enjoyed as a cocktail base, which can then be topped up with sparkling mixers. In Japan, the most popular way of enjoying shochu is neat, on the rocks, and then diluted with water, which can be either hot or cold. Finally, tea or a sparkling mixer can be added (depending on the season or personal preferences). Despite being a distilled beverage, shochu is incredibly versatile. It can be enjoyed not only as an aperitif or digestive, but also throughout the full course of the meal. At Roketsu, we list both rare and highly sought-after shochu, which are made of sweet potato and barley. Mao- made in Kagoshima. Sweet potato shochu often has a unique and strong aroma, which sometimes makes consumers reluctant to try it. However, Mao doesn’t have such nose. It actually has a fruity and flowery accent. So, instead, its smooth and sweetish palate make you feel like having another sip! Murao- made in Kagoshima. Murao has a sweet potato smokiness. Fermented in “kametsubo”, an amphora-like earthenware, it has a rich and mild taste with a distinctive smokiness. Mori Izo- made in Kagoshima. A perfectly balanced shochu, which is also fermented in “kametsubo”. Gentle smokiness with mild and smooth palate, brandy-like richness, and elegance can be found in this drink. Nikaido 41-made in Oita. Made from barley, and fisnished at 41% of ABV. Thanks to its fruitiness and smooth palate, you don’t really feel the heat of the alcohol. We recommend that it is consumed throughout the courses at Roketsu. @nikaido41official #roketsulondon #roketsu #japanhistory #shochu #globaleats #londonfoodlover #londonfoodspots #wheretoeatlondon #kaiseki #foodstagram #japanesefood #londonfoodie #londonfoodspots #londonopenings

Today, the 9th of September is called “Chouyo” and is known as one of the Gosekku, ”Five Festivals" that has been handed down since ancient times in Japan. Also, it is also called "Festival of Chrysanthemums". Chrysanthemums are believed to ward off evil spirits and promote longevity.There is a custom to pray for good health and longevity by eating them on the day.We pray from the bottom of the heart for your health and longevity. 9月9日は「重陽」と呼ばれ、古来より伝わる五節句のひとつとして知られています。また、旧暦のこの時期に咲く「菊の節句」としても知られています。菊には邪気を払いや長寿の効能があると信じられており、日本にはこの日に食することで無病息災や長寿を願う習慣があります。みなさまの無病息災を心よりお祈りしております。 #japanesecuisine #japaneserestaurant #kaiseki #kyoto #chrysanthemum

Here is an exquisitely crafted dessert; A refreshing fruit salad with a delectable Hojicha pudding. Hojicha (焙じ茶)is a variety of green tea. It is known for its nutty flavour and lack of bitterness. While Hojicha and Matcha (another form of green tea) are made from the similar plants, they display markedly different characteristics. What initially differentiates Hojicha from Matcha is the process by which the tea leaves are prepared. Traditionally, Tencha (碾茶), tea leaves that have been shaded, and then dried flat, are ground by a stone mill into Matcha powder. The brewing process which led to the creation of Hojicha was first discovered in 1920s Kyoto. A merchant had discovered that a new flavour of green tea could be created by roasting Bancha (番茶), which is harvested between summer and autumn, and is also known as ‘common tea’. Gradually, this process was refined, and encompassed roasting rolled tea leaves, alongside other offshoots from the original plant. As Hojicha has almost zero caffeine, it is commonly regarded as a ‘bedtime tea’, making it ideal for the end of a long day. Every dish at Roketsu is crafted with masterful care, attention, and expertise. If you would like to experience this first-hand, bookings can be made via the link in bio. #roketsulondon #roketsu #japanhistory #hojicha #greentea #matcha #brewing #tea #japanesetea #globaleats #london #londonfoodlover #londonfoodspots #wheretoeatlondon #japanesearchitecture #foodstagram #japanesefood #londonfoodie #londonfoodspots #londonopenings

Dear Loyal Customers, Firstly, we would like to thank you for your continued patronage and support. Whether you are in the UK, or overseas, we hope that you are relishing in the pleasantries of the Summer season. It has been more than six months since we first opened the door and welcomed you to Roketsu. Furthermore, in spite of the difficulties and unprecedented circumstances of the global pandemic, the support of our loyal customers has allowed us to open our doors for every night of service. We, Roketsu, will continue to do our best to disseminate Japanese culture in the world and look forward to your continued patronage. We would also like to take this opportunity to inform you that we will be closed for the summer holidays during the following period. We apologize for any inconvenience this may cause and thank you for your understanding. - Period of the summer holidays - From Sunday, the 14th of Aug to Wednesday, the 31st of Aug #roketsulondon #roketsu #japanhistory #interiordesign #design #architecturelovers #globaleats #japanesearchitect #architecturephotography #architecturedaily #londonfoodlover #londonfoodspots #wheretoeatlondon #japanesearchitecture #foodstagram #japanesefood #londonfoodie #londonfoodspots #londonopenings

A new piece of art has arrived at Roketsu: Mt. Fuji in Seven Colours, Yayoi Kusama. Yayoi Kusama is a globally-renowned Japanese artist; an avant-garde sculptor, painter, and novelist. She is regarded as “The Queen of The Polka Dot”. In the above piece, there are a staggering 14,685 dots in the sky. Throughout her career, her works have been exhibited internationally in world-famous museums. You may have recently visited or heard about her ‘Infinity Rooms’ exhibition, which has been held at the Tate Modern on London’s South Bank. She is even due to release a collaboration with @louisvuitton in 2023. Growing up a mountainous and rural area of Nagano prefecture, Kusama’s family upbringing was very traditional. Interestingly, she specialised in ‘Nihonga’, or Japanese-style art, during her time at university. In her development as an artist, she grappled with rejecting and embracing the traditions and social expectations that surrounded her. These narratives are constantly explored within her work. There are seven variations of this piece, of which there are only 120 prints of each ‘colour’ or ‘variation’. However, this is no ordinary print. This piece is a woodblock print (common in Nihonga-style artworks), which uses a special Japanese paper called “Echizen Kizuki Hosho Washi”. Ichibei Iwano, a living national treasure, made the paper for this piece. Even the red-cedar wooden frame has been made-to-order. Interestingly, This frame has actually been crafted from one of the same Japanese timbers which was used to construct the dining room at Roketsu. At Roketsu, the variation displayed is ‘Black’. The expression below is a part of this particular variation of the piece: “Where our soul sets in, this dark mountain embraces all with love” Perhaps, you may wish to embrace your soul with love through the heightened sensory experience of authentic Kaiseki cuisine, while dining at Roketsu. In your next visit, make sure to view to this exceptional piece by Yayoi Kusama. #roketsulondon #roketsu #yayaoikusama #kusamayayoi #nihonga #japaneseprints #ichibeiiwano #infinitymirrors #obliterationroom #louisvuitton #lvxyayoikusama #lvcruise2023

Here is the 2022 Yamazaki Limited Edition Tsukuriwake Selection, which is now available at Roketsu. This collection is comprised of four Yamazaki single malts – Puncheon, Peated Malt, Spanish Oak, and Mizunara. The globally renowned House of Suntory has released a brand-new limited edition Whisky collection, comprising of the “foundational pillars of Yamazaki Single Malt Whisky”. Interestingly, the philosophy behind this collection focuses on Tsukuriwake, or “artisanship through a diversity of making”. While enhancing the impact of the single malts on an individual basis, this collection may also allow for the drinker to experience a refreshed perspective on the complexity of The Yamazaki Whisky. Experience this uniquely Japanese Whisky at Roketsu! Reservations can be made through the link in bio. #roketsulondon #roketsu #japanesewhisky #suntory #suntorywhisky #yamazakiwhisky #theyamazaki #kaiseki #japanesefood #globaleats #authenticjapanesefood #japaneserestaurants #japaneserestaurant #japanesefoods #londonrestaurantguide #globaleats #ukfoodies #londonfoodlover #londonfoodspots #wheretoeatlondon #ukfoodie #londonfoodscene

Today (7th of July) is Tanabata. This Japanese festival celebrates the reunion of two deities. The folk story which inspired this festival describes the tragic story of Orihime, or “weaving princess” and her husband, Hikoboshi, or “boy star”. When they fell in love, they became despondent and neglectful of their crafts and duties. So as a punishment, they were separated and were only allowed to meet on the 7th day of the 7th month. Initially, this celebration was derived from the Chinese festival “to plead for skills”, and adopted by the Japanese imperial palace during the Heian period (794-1185). Girls would traditionally tend to wish for needlework skills (like the princess Orihime), and boys would wish for better writing skills. Although, now the celebration is more focused on the sentiment behind the folk story. Tanabata is one of the five annual traditional ceremonies within the Sekku. You may remember that our menu themes have previously been centered around these ceremonies such as Hinamatsuri and Tango no Sekku. Make sure to follow us to learn more about Japanese traditions and culture. We explore various Japanese traditions for our posts, especially Japanese history and traditions originating from Kyoto. Photo courtesy of photo-AC and taken at Kitano Tenmangu in Kyoto. #roketsulondon #roketsu #kaiseki #japanesefood #tanabata #七夕#japaneseculture #japanphotography #japanlife #japan #japanculture #japanoninsta #kyoto

As the change of seasons commences, the gentle warmth of the temperate English weather enhances the sweetness of summer vegetables. At Roketsu, our organic vegetables are fresh and locally sourced from award winning suppliers. During every stage, exceptional quality and flavour is ensured through great consideration and care towards the treatment and use of our produce. To reveal the respective qualities of the produce on an individual basis, Owner Chef Hayashi cooks each vegetable separately. In conjunction with the highest grade of meat and freshly caught fish, our quality vegetables and produce play a significant role in our kaiseki menu. Experience the carefully selected summer menu at Roketsu and reserve a table via the link in bio. #roketsulondon #roketsu #vegetables #organic #japanhistory #kaiseki #summer #freshvegetables #globaleats #ukfoodies #londonfoodlover #londonfoodspots #wheretoeatlon #japanesefood #londonfoodie #londonfoodspots #globaleats #authenticjapanesefood #foodstagram

Our theme for June is centred around “Aoume” 「青梅」and the seasonal ingredients of early summer. “Aoume”, or green/unripe plum, is a popular summertime treat in Japan. Interestingly, these fruits are not usually bought from a store. This is because Aoume trees are very common in Japanese gardens. Therefore, the fruits are harvested and consumed locally. One of the key aspects of Kaiseki cuisine is the attention to seasonal availability and use of ingredients. By selecting locally sourced, seasonal ingredients, a natural harmony emerges in the dish which enhances the flavours. When thinking of such an ingredient that represents Kaiseki in early summer, Aoume certainly evokes the qualities and purpose of Kaiseki, which is what Roketsu will embody this June. #roketsulondon #roketsu #japanhistory #kaiseki #summer #freshfruit #globaleats #ukfoodies #londonfoodlover #londonfoodspots #wheretoeatlon #japanesefood #londonfoodie #londonfoodspots #globaleats #authenticjapanesefood #ume #umeshu #plum #foodstagram

Welcome to Roketsu, where we serve authentic Japanese Kaiseki cuisine. We are located at 12 New Quebec Street, W1H 7RW and currently taking online reservations via the link in our bio. We look forward to serving you soon and hope you have a wonderful Roketsu experience. #roketsulondon #roketsu #japanhistory #interiordesign #design #interior #wabisabistyle #naturalmaterials #archdaily #archilovers #architecturelovers #considereddesign #japanesearchitect #architecturephotography #architecturedaily #architecture_best #japanesearchitecture #newlaunch #foodstagram #japanesefood #londonfoodie #londonfoodspots #londonopenings

If you have visited Roketsu, you may be familiar with this painting. "Yellow Wagtails on Snow” (1965) is a painting by a Japanese artist called Fukuda Heihachiro (1892-1974), who graduated from the Kyoto Art Institute and Kyoto Painting College. He frequently participated in the Imperial Academy of Arts’ annual Teiten exhibition (1919-1935), which was the most notable exhibition of Japanese Artists and Nihonga (日本画) paintings at this time. Nihonga, or Japanese-style paintings, are grounded within the use of traditional domestic materials, tools, and methods. Similarly, this is representative of Roketsu’s commitment to traditional Japanese techniques within both its cooking and the creation of its interior aesthetics. This painting was made towards the end of Heihachiro’s life and depicts an unusual snowscape. On his way back from sketching in Imazu (on the northwest coast of Shiga Prefecture), he met fellow artist Shunkyo Yamamoto, who gave him a greater awareness of nature "You are a flower-and-bird painter, so the snow in Imazu is no good. The wind is strong there, so the snow blows against the ground and does not accumulate in a fluffy manner.” This painting demonstrates Heihachiro’s ingenuity in expressing the unique snowscape, which is exemplified by his use of brushstrokes with a short-tipped brush. #roketsulondon #roketsu #日本画 #japaneseart #naturepainting #kaiseki #japanesefood #globaleats #authenticjapanesefood #japaneserestaurants #japaneserestaurant #japanesefoods #londonrestaurantguide #globaleats #ukfoodies #londonfoodlover #londonfoodspots #wheretoeatlondon #ukfoodie #londonfoodscene #naturelovers #artlovers #wildlife #birdlovers

This is the Japanese camelia “Tokobashira” (床柱), or alcove post, which is located behind the counter space in Roketsu. Tokobashira are typically a component of the “Tokonoma” (床の間), or display alcove, within a teahouse. It is here that scrolls are hung, or flowers displayed within the teahouse. One of the main influences of Roketsu’s interior is the Soan rustic teahouse, in alignment with the kaiseki cuisine served at Roketsu. Despite not having an alcove for the display of ornaments, this Tokobashira is representative of the space in which articles are displayed, in this case, the back wall (behind the counter-space). The Japanese camelia wood has been left un-skinned to maintain its natural form and replicate the Soan-style rustic tea house. Interestingly, over the next 10 to 20 years, the camelia wood will mature and change in colour, giving the room further character. #roketsulondon #roketsu #cameliajaponica #camelliajaponica #camelia #kaiseki #japanesefood #globaleats #authenticjapanesefood #japaneserestaurants #japaneserestaurant #japanesefoods #londonrestaurantguide #globaleats #ukfoodies #londonfoodlover #londonfoodspots #wheretoeatlondon #ukfoodie #londonfoodscene

Our sous chef Masashi Imai, preparing the "Hassun" course. #roketsulondon #roketsu #kaiseki #japanesefood #chefsofinstagram #chefsplating #experienceexcellence #theartofplating #chefstable #chefsoninstagram #chefs #japan #culinary #seafood #sashimi #foodie #foodphotography #globaleats #londonfoodies #londonfoodie #ukfoodie #londonfoodspots #londonfood #londonrestaurant #wheretoeatlondon #londonfoodscene #londonrestaurantguide

Our theme for May is "Tango no Sekku" 「 端午の節句」 . "Tango" 「端午」is one of the 5 seasonal festivals, where it is customary to celebrate the healthy growth of boys. The annual tradition is celebrated every 5th of May. "Sekku" 「節句」refers to the 5 seasonal festivals, which mark the seasonal turning point for traditional annual events. It is theorised that the Sekku originates from the ancient Chinese theory of Ying-Yang and the five elements. On this day, during the Edo-period it was customary to drink Shobu-shu (iris wine) and eat Kashiwa-mochi in Kanto-region and Chimaki in the Kansai-region. In 1948, a law in relation to the national holidays of Japan was passed and since then, this day has been recognised as "Children's Day", to celebrate both boys' and girls' health, but many of the traditions are still upheld, such as displaying Koinobori (carp streamers) as pictured, and warrior dolls, armour, helmets, and swords. We look forward to serving all our guests this month and hope you all have a wonderful experience at Roketsu. #roketsulondon #roketsu #childrensday #kodomonohi #koinobori #kaiseki #japanesefood #japaneseculture #japan #japanculture #discoverjapan #japanlover #globaleats #londonfoodspots #wheretoeatlondon #ukfoodie #londonfoodscene

Today is “Midori no Hi” (緑の日), or greenery day. This is an annual holiday celebrated in Japan to appreciate and commune with nature. Here is a video of Owner Chef Hayashi selecting seasonal vegetables from NamaYasai farm back in Autumn. One of the key components of Kaiseki Cuisine is the selection and usage of locally sourced, seasonal ingredients. This is reflected by the menu, which changes monthly so guests will always have a different experience each time they visit Roketsu. @namayasaifarm #roketsulondon #roketsu #緑の日 #greeneryday #countrylife #farmlife #countryliving #organic #kaiseki #japanesefood #globaleats #authenticjapanesefood #japaneserestaurants #japaneserestaurant #japanesefoods #londonrestaurantguide #globaleats #ukfoodies #londonfoodlover #londonfoodspots #wheretoeatlondon #ukfoodie #londonfoodscene #locallysourced

The lantern outside of Roketsu is called an “Andon” (行灯). These lanterns were commonly used from the Edo period (1603-1867) to the Meiji period (1868-1912), and even during the 20th century. Andon lanterns typically consist of a wooden frame, although the frames are sometimes made from metal or bamboo, and are covered with paper to create soft, glowing light. Although this lantern is powered by electricity, traditionally, they would consist of a stone or ceramic well with a wick, which would be filled with oil. Andon lanterns are known to create dim light, although some lanterns feature a sliding or glass panel when a brighter light is needed. An important atmospheric feature in Roketsu is the subtle use of light. Shoji screens are a prominent feature throughout the restaurant. Interestingly, there is a variety of cylindrical Andon known as the “Enshu Andon”. Enshu Kobori (1579) and his teahouses served as major inspiration for the interior of Roketsu. #roketsulondon #roketsu #andon #lantern #japaneselantern #kaiseki #japanesefood #globaleats #authenticjapanesefood #japaneserestaurants #japaneserestaurant #japanesefoods #londonrestaurantguide #globaleats #ukfoodies #londonfoodlover #londonfoodspots #wheretoeatlondon #ukfoodie #londonfoodscene #japaneseculture

The art and precision of Japanese carpentry is central to the preservation of aesthetics within traditional Japanese architecture. Wooden frames are not connected by nails, screws, or glue but by hand-formed wooden joints, and so are made with incredible accuracy and care. Specialist residential/teahouse craftsmen from Japan, known as Sukiya-Daiku (数寄屋大工) used these techniques when constructing Roketsu. Here are some specialist tools used by the craftsmen of Nakamura Sotoji Komuten to achieve the spectacular interior of Roketsu. The Kanna (鉋), or Japanese Plane, seen on the bottom right of the photograph, is used to shape and smooth wood. It is made with a tapered, steel blade; the support bed for the steel blade is differentiated from the Western-Style Plane by its convex shape, in comparison to its flat, Western counterpart. Kanazuchi (金槌) simply translates as ‘Metal Hammer’, while some Kanazuchi are completely metal, they are typically made with a wooden handle. In Japan, it is a figure of speech to refer to people who cannot swim as ‘Kanazuchi’, because metal hammers sink quickly into water. As seen on the second photo, the Nomi (鑿), or Chisel, is made with a steel blade. There are many types of Nomi to be applied to a variety of uses. The main difference between Japanese Nomi and Western Chisels is the degree of the bevel (the tip of the Chisel/Nomi). In Europe, use of hardwood is more common, and so the bevels are steeper. Whereas, the use of softwood is far more common in Japanese carpentry, therefore blades appear flatter. #roketsulondon #roketsu #japaneseinterior #japanesejoinery #hinoki #handcrafted #handmadetools #japanesetools #carpentertalk #carpenter #carpentry #woodworking #woodwork #design #architecture #interiordesign #craftsman #toolsofthetrade #keepcraftalive #craftsmanculture

Here is a view of the seating experience in Roketsu. We are now taking online reservations for both the main dining counter and the private dining via the link in our bio. We look forward to serving you soon with our Omotenashi at Roketsu. #roketsulondon #roketsu #kaiseki #japan_photo #foodreviews #japanesefoodlover #londonfoodspots #londonrestaurant #wheretoeatlondon #londonresturantguide #globaleats #londonfood #japanesefood #eatlondon #londonfoodguide #japanesefoodlovers #premiumfood #japanarchitecture #japanesecooking #luxuryfood

Did you know today is the World Art Day. Another prized artefact we have at Roketsu, is Bernard Leach's plate depicting a rabbit. Bernard Leach CH CBE (1887-1979), was an acclaimed British studio potter and and art teacher. He is regarded as the father of British studio pottery. Leach briefly moved to Japan with his grandparents as a baby before returning to England when he began school. After a brief career as a bank clerk, a small inheritance allowed him to enrol in the London School of Art. His interest in pottery and etching was formed in conjunction with heavy influence of Japanese culture. It was here that he studied etching under Welsh Artist Sir Frank Brangwyn RA, who was strongly interested in Japanese culture. Leach returned to Japan in 1909 and was introduced to traditional Japanese pottery by creating “Raku-Ware”, which is often used in tea ceremonies and typically takes form as Chawan tea bowls. He had relations with renowned artists Shoji Hamada and Yanagi Soetsu, who would both significantly influence Japanese pottery and folk art. Interestingly, Soetsu’s work influenced Isamu Noguchi, who then inspired Kazuo Yagi. Hamada would later accompany Leach to Cornwall, setting up ‘Leach Pottery’ in St. Ives, and succeed Soetsu as the director of the Japanese Folk Art Museum. Kaiseki cuisine and Japanese Art of Tea, or “Chanoyu”, are very closely linked in terms of their ritual processes, and traditional aesthetics. Roketsu combines the experience of a traditional Japanese teahouse with Kaiseki cuisine. Enshu Kobori (1579), whose construction of teahouses heavily influenced the interior of the restaurant, named his washbasin “Roketsu” after the rabbit from the story Bousen. This plate is therefore symbolic of the key elements of Roketsu. #roketsulondon #roketsu #bernardleach #ceramicsofinstagram #artist #ceramic #potterylove #handmadeceramics #potterystudio #ceramics #craft #ceramicart #design #pottery #handbuiltceramics #clayartist