Eager to take on a new challenge together with a team of up-and-coming cooks, chef Shintaro Katayama moved his signature restaurant to fresh digs in March 2025. His new space combines the shoin style of teahouse architecture with contemporary sensibilities, including a sizeable counter that provides an ample canvas for Katayama’s bountiful dishes. From the vividly coloured hassun appetisers to the moreish clay-pot rice that crowns every meal at Rakushin, this is delicate kaiseki at its boldest.
Reservations essential.