Roketsu to launch downstairs à la carte dining space
The new Bo-sen dining room will occupy the space previously designated to be the restaurant's private dining room and hold a total of eight covers. It is named after the tearoom of the tea master Kobori Enshu in the 16th century, located in the Daitokuji Temple in Kyoto.
Roketsu chef patron Daisuke Hayashi will lead the downstairs, which will serve a daily-changing menu featuring a range of small plates including sake-steamed little neck clam with vegetables; Roketsu ramen with lobster and gluten-free rice noodles; and charcoal-grilled Kagoshima wagyu beef.
To accompany the à la carte offering, Roketsu’s vast sake and wine list, which has been curated by sommelier Ryosuke Mashio and features more than 500 brands, will all be available.
Hayashi, who trained at the renowned three Michelin star Kyoto restaurant Kikunoi, launched Roketsu in December 2021.
The main upstairs dining space holds 10 covers and serves a 10-couse tasting menu based around the Japanese tradition of kaiseki, which is somewhat analogous to Western haute cuisine and is designed to showcase seasonal ingredients and the skills of the chef over multiple courses.
