Authentic Japanese Kaiseki restaurant Roketsu is to launch a downstairs à la carte dining space this March in the Bo-sen dining room.
This daily changing Bo-sen à la carte menu has been created by Head Chef Owner Daisuke Hayashi and will take inspiration from the best ingredients available daily.
‘Bo-sen' is named after the tearoom of the tea master Kobori Enshu in the 16th century, located in the Daitokuji Temple in Kyoto today.
The new offering will allow diners to experience Roketsu’s acclaimed food in an intimate downstairs setting simultaneously while Chef Daisuke’s 10-course Kaiseki experience takes place on the upstairs floor of Roketsu, which launched in December 2021.
Hayashi trained at the triple Michelin-starred and world-renowned Kaiseki restaurant Kikunoi in Kyoto as a protégé of the owner and celebrated chef Yoshihiro Murata. Today Daisuke is at the forefront of the next generation of Japanese chefs applying a modern, progressive approach to Japanese food.
The streamlined Bo-sen menu has been prepared with equal care and attention as the original Kaiseki dining experience.
Step into the downstairs Bo-sen room for an introduction to the unique and creative food of Daisuke Hayashi.
Guests can begin with starters and snacks which might include sake steamed little neck clam, with vegetables or an intricately presented box of different appetisers, all pickled, marinated or treated with the utmost attention and flair, using seasonable kaiseki ingredients.
Dishes are split into a Rice and Noodle section which will be likely to feature Japanese favourites Toro and Truffle rolls, Roketsu Ramen (with lobster and gluten-free rice noodles), and Wagyu Curry Rice.
Or opt for plates of the highest quality Fish and Meat all cooked by Daisuke and his team on open coals. Charcoal Grilled Lobster with Karasumiko-Yaki and a decadent Charcoal Grilled Kagoshima Wagyu Beef will both feature.
To accompany the a la carte menu, Roketsu’s extensive sake and wine list featuring over 500 brands which has been curated by sommelier Ryosuke Mashio, will all be available and optional drinks pairing can be suggested.
Over 70 sakes are available by the bottle including two sakes imported exclusively for the restaurant – Kikunoi and Echigoryu as well as over 20 available by the glass.