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 their predecessors and to spread the still developing category of Japanese food culture, kaiseki, to the world.