Roketsu, London

Roketsu was born from a mission to introduce the essence of traditional Kaiseki, a lesser-known yet deeply rooted Japanese culinary culture emphasising seasonality. Originating from meals served during Buddhist tea ceremonies, Kaiseki dining at Roketsu presents a ten-course menu highlighting seasonal ingredients, focused on umami-driven dishes and dashi (soup stock). 

Headed by Chef Daisuke Hayashi, Roketsu reflects minimalistic and refined Japanese craftsmanship originating from Kyoto and offers ten counter-seats to host a maximum of 16 diners per night, complemented by a downstairs private dining area accommodating six guests. The cuisine at Roketsu showcases a traditional Kaiseki selection featuring umami-rich courses such as Monkfish shabu-shabu; Mackerel with mizuna, walnut, apple, and trout roe; Kamo-nabe with Barbary duck and Kujo onion. There are various pairing options for guests, featuring sake, wine, and a non-alcoholic pairing. With over 70 sake varieties, Roketsu features exclusive imports like Kikunoi and Echigoryu alongside an extensive wine collection ranging from classic to rare bottles.