Hakurakusei & Fine Wines An Exclusive Curated Pairing Experience at the Chef’s Table

On Thursday, 6th March, Roketsu is honoured to welcome Mr. Niizawa from Niizawa Brewery, a house of distinction in Miyagi, for an intimate evening at the chef’s table—a rare opportunity to experience some of Japan’s most sought-after sakes, presented alongside an exclusive kaiseki menu from Chef Hayashi.

Date: Thursday, 6th March

Location: Chef’s Table, Roketsu

Time: 19:00

Price: £415 per person including a 6 course menu and beverages

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Hakurakusei – The Pursuit of Perfection

Among connoisseurs, Hakurakusei is regarded as the ultimate expression of balance and precision in sake. Crafted with an uncompromising attention to detail, it undergoes an exacting polishing process, removing impurities to reveal a sake of extraordinary purity, depth, and finesse. Its dry, refined profile is designed to elevate the nuances of each ingredient, making it a favourite in the world’s most discerning dining rooms.The name Hakurakusei is drawn from an ancient legend of a master horse breeder, a reminder that true greatness requires both innate excellence and the rare ability to recognise it.For this occasion, guests will be guided through a selection of Niizawa Brewery’s most distinguished sakes, including Zankyo Super 7 and Hakurakusei Hikari, each a benchmark in its category. These will be served alongside a bottle of Guillaume Selosse and a magnum of Henri Bonneau, chosen for their depth and complexity—an interplay between two worlds of exceptional craftsmanship.

Kaiseki & the Art of Pairing

More than a pairing dinner, this is an immersion into Japan’s traditions and highest form of dining and excellent produced. Rooted in the traditions of the tea ceremony, kaiseki is a cuisine defined by seasonality, precision, and restraint—a philosophy that finds its natural counterpart in these extraordinary sakes. For the evening, Chef Daisuke Hayashi will present an exclusive menu, created to accentuate the intricate layers of each sake and wine. Throughout the experience, Head Sommelier Ryosuke and Mr. Niizawa will guide guests through each pour, offering a rare insight into the exacting standards behind Japan’s most exquisite sakes.

Roketsu menu

6th March

Sakizuke: Seasonal Starter
Beetroot-infused silky tofu with tender abalone served with a delicate wasabi-infused sauce.
Hassun: Selections of Seasonal Appetisers
An assortment of appetisers featuring a variety of seasonal vegetables and ingredients that evoke the arrival of spring.
Yakimono: Grilled dish
Grilled Cornish lobster with a fragrant kinome (Japanese sansho leaf) , offering a delicate balance of umami and fresh herbal notes.
Shizakana：Main dish
Tender wagyu beef slow-cooked with sakura leaves, infusing the meat with the delicate aroma of cherry blossoms for a unique, rich flavour.
Gohan : le plat principal
A vibrant Hina Chirashi with a variety of ingredients over rice, complemented by a delicate clam and fish cake (Shinjo), simmered in a light broth and steamed to enhance its umami richness.
Mizumono: Dessert
Sweet Shizuoka Crown melon served with chilled strawberry soup offers a refreshing, seasonal taste.
Menu subject to change

Seats are limited. Reserve your place here