Rakushin

The name means ‘spirit of fun’, as he loves nothing more than to cook and enjoy good food. Through interacting with chefs overseas, Chef Katayama learns creative touches to add to his menu. The addition of Western elements flows from the same experience. At the same time, he never forgets reverence for tradition. Lacquered wooden trays and dishes garnished with flowers convey the season. Self-expressive yet respectful of traditional boundaries, Chef Katayama’s goal is the evolution of Japanese cuisine.

A Blend of Tradition and Modernity

• Rakushin's chef, Shintaro Katayama, incorporates modern and international elements into traditional kaiseki cuisine, creating a unique dining experience that respects tradition while evolving the culinary art.

Seasonal Aesthetic Presentation

• The dishes are not only about flavor but also visual appeal, with seasonal ingredients presented in creative ways, such as the hassun course served in bright orange lantern plant pockets, enhancing both taste and aesthetics.

Interactive Dining Experience

• Chef Katayama engages with diners, explaining the contents and concepts of each dish, making highbrow kaiseki cuisine more approachable for those unfamiliar with it, thus enhancing the overall dining experience.

Signature Ingredients

• Dashi: Integral to kaiseki cuisine, Rakushin's dashi is crafted from Rishiri and Makombu kelp, simmered for two hours at 60 degrees, and finished with Kagoshima bonito flakes, providing a deep umami flavor that is essential to the dishes.
• Hamo (Daggertooth Pike Conger): Sourced from Tokushima Prefecture, this fish is featured in a lidded bowl with winter melon and chrysanthemum flowers, showcasing seasonal ingredients and delicate flavors.
• Akashi Sea Bream: Served as super thin sashimi, this fish is complemented by a pickled dish of its flesh and skin with grated daikon, highlighting the freshness and quality of the seafood.
• Fresh Somen Noodles: These noodles from Nara Prefecture are served in a bowl carved from ice, offering a refreshing experience during summer, and are accompanied by mackerel dashi soup added table-side.
• Ayu (Sweetfish): Chargrilled and served on a bed of tadezu water pepper leaves, this fish represents the essence of summer and is prepared to enhance its natural flavors.
• Matsutake Mushrooms: Featured in seasonal courses, these mushrooms are a prized ingredient in Japanese cuisine, known for their unique aroma and flavor, often celebrated in autumn dishes.
• Kishu Binchotan Charcoal: Used for grilling many ingredients, this high-quality charcoal from Wakayama enhances the natural flavors of the food without imparting a smoky taste, making it a preferred choice for chefs.
• Seasonal Vegetables: Carefully selected from Osaka Central Market, these vegetables are integral to the presentation and flavor of the dishes, reflecting the changing seasons and local produce.

Tasting Menus

• Rakushin Lunch Course: ¥22,000
• Rakushin Omakase Course: ¥42,500
• Rakushin Matsutake Mushroom Course (October 2025): ¥49,500