Special Dinner Omakase Course: Savor fresh seasonal flavors and Kyoto cuisine featuring the owner's dedication to fermentation techniques. (Just the meal)

About Course Menu

Thank you for visiting our site. My name is Takuma Mori, the owner of Rokujoin Takuma. The concept of our restaurant is "dishes that make you hungry after eating." For those hearing this concept for the first time, you might wonder, "What does that mean?" We decided on this concept after a customer said, "When I eat a course meal, my heart feels full, but it stays with me until the next day." I originally come from a science background. This is an unusual career among chefs. However, as the saying "cooking is science" suggests, preparing seasonal ingredients in a way that maximizes their appeal, and using various traditional Japanese cooking methods and seasonings, including fermentation, we were able to create a full course meal that leaves everyone hungry before bedtime and entirely free of any leftovers by the next morning. The course menu begins with the keyword "fermentation." This involves first incorporating fermented foods, a staple of traditional Japanese cuisine, to stimulate the digestive organs. Once the digestive system is activated, the next course is a warm soup. By serving something warm, it further stimulates digestion and prepares the body for the upcoming meal. Each dish in the course is themed, and by using seasonal ingredients, we craft each meal with the hope of promoting the well-being of all our guests. We look forward to the possibility of meeting each of you. Takuma Mori Owner of Rokujoin Takuma