HANDMADE & LOCAL
"He starts with 100 percent local buckwheat- a grain stubborn enough that most soba masters cut their dough with wheat flour to make it easier to work with. Once the water is added and the dough shaped into a smooth, seamless ball, he works it with a wooden dowel, using his forearms and his palms to make the mass thinner and thinner. With each pass of the dowel, he pats the dough with his right hand, a quick, seamless motion that acts a metronome for the elaborate rolling process. The thud of the dowel, the slap of the hand, the rustle of the buckwheat against the board: it starts soft, grows louder and faster, the the building of a great jazz performance."
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
Small, unique dishes balance taste, texture, appearance, and color.
Local and fresh ingredients are used and prepared to best showcase their flavor.
Rakuichi`s Kaiseki course is an expression of time, place and nature.
Reservations can be made within 90 days of your booking date.
To secure reservations we require your credit card details.
Total amount of set meal will be held on your credit card upon booking, and will be subject to Rakuichi`s cancellation policy.
100% within 14 days of the reservation date.
This applies when reducing the number of the party, the cancellation fee will be charged at the restaurant on the booking day.
If you have any food allergies, please do not hesitate to notify us at the time of booking.
Children aged 8 and older are accepted.
Please note Rakuichi`s holidays:
December to March: Wednesdays & Thursdays
April to October: Tuesdays, Wednesdays & Thursdays
All prices are subject to 10% service charge and 10% consumption tax.
Corkage fee for wine or sake is JPY5,000.