Sushi Rakumi

Name: Sushi Rakumi
Address: 332-6 Miyoshicho, Higashiyama-ku, Kyoto, 605-0081, Japan, Kyoto, Japan, JP
Telephone: +819045663733
Price range: ¥¥¥¥

Kyoto, Japan

⭐1 Star

The Experience

From Michelin Guide

The scroll, which reads ‘ikkan’ (consistency), appears behind the chef as if worn like a mantle. His experience in sushi and other Japanese cuisines shines in his omakase. Salmon roe is pureed and mixed with vinegared rice like putting a raw egg over rice. Chub mackerel pressed sushi is wrapped in dried gourd strips or perilla leaf and toasted over charcoal. Nigiri are formed with rice vinegar or red vinegar, depending on the topping—adopting the best features of sushi culture from East and West Japan.

Unique Things

From Visitor Experiences

Fusion of Edomae Sushi and Kyoto Cuisine: Sushi Rakumi uniquely combines Tokyo’s Edomae sushi style with Kyoto’s refined culinary traditions, creating a seasonal omakase experience that is distinctly Kyoto. This fusion is exemplified in dishes like the pressed sushi with mackerel on a stick, which incorporates sweet and sour pickled kanpyo, myoga, shiso leaves, and charcoal-seared mackerel, offering a balance of flavors that even those sensitive to mackerel’s strong smell find approachable.
Use of Red Vinegar Rice (Red Shari): Unlike many sushi restaurants that use white vinegar, Sushi Rakumi uses red vinegar for their sushi rice. This red shari enhances the acidity and intensifies the flavor of the premium tuna served, which is central to their menu. The restaurant serves three different cuts of tuna—fatty, medium, and lean—each placed on this distinctive red vinegar rice, highlighting both taste and visual appeal through the natural grain and pattern of the fish.
Intimate Setting with Cherry Blossom Views: The restaurant offers a small, intimate dining experience with only eight counter seats, located on the second floor where diners can enjoy a view of cherry blossom trees through the window. This serene atmosphere complements the meticulous craftsmanship of the sushi and appetizers, enhancing the overall sensory experience.

Ingredient Stars

From Visitor Experiences

The most honored or signature ingredients at the Michelin-starred Sushi Rakumi in Kyoto are:

Tuna (three types of tuna nigiri): Considered the crown jewel of Edomae sushi, Sushi Rakumi offers a course centered around three types of tuna nigiri. The tuna's flavor is intensified by pairing it with "red shari," sushi rice seasoned with red vinegar, which enhances the acidity and overall taste experience.
Red vinegar-seasoned sushi rice ("red shari"): This is a distinctive element at Rakumi, where the sushi rice is seasoned with red vinegar instead of the usual white vinegar. This choice complements and elevates the flavor of the tuna and other sushi toppings, embodying the essence of Edomae sushi.
Mackerel: Featured in a signature pressed sushi dish, mackerel is combined with sweet and sour pickled kanpyo, myoga, shiso leaves, and nori, then seared with charcoal. This preparation removes the strong fishy odor, making it approachable even for those sensitive to mackerel's smell.
Steamed abalone with liver sauce: A standout dish where abalone is slowly simmered for six hours, showcasing the chef’s skill and the restaurant’s dedication to traditional Kyoto flavors fused with Edomae sushi techniques.
Seasonal fresh seafood sourced from Kyoto Central Market, Toyosu, and Yaizu: The restaurant emphasizes the freshest, seasonal ingredients, blending Kyoto cuisine with Tokyo-style sushi artistry.

These ingredients and preparations highlight Sushi Rakumi's unique fusion of Kyoto culinary tradition with Edomae sushi techniques, creating a refined and distinctive dining experience.