Top Chef Selection ~Pioneers~
Kanagawa, Yokohama: "Japanese Cuisine Rakushi"
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Chef of Teppanyaki Iwakura, Kagurazaka
Chef of Teppanyaki Iwakura, Kagurazaka
Comments
Before the pandemic, we used to hold fermentation workshops open to participants. Even guests with small appetites tell us they can eat plenty of our food and don't feel heavy in the stomach the next day. I'd love for people concerned about health and beauty to feel free to visit us too. Looking ahead, I'd like to put the knowledge of fermentation I've built up to use in meals for hospitals, elder-care facilities, and kindergartens as well.
Signature Dish
Signature Dish
Fermented sea bream sashimi, topped with jellied fish broth
For about ten years now, he has focused on Aspergillus oryzae (Japanese koji mold), and opened his c…
DETAIL
Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa
Hishio has less salt than soy sauce, and this time I use it to season the dressed vegetables. I also…
DETAIL
Restaurant information
Restaurant information
A total of 13 seats. In addition to counter seating with beautiful natural wood grain, table seating is also available.
〒220-0023
1-4-9 Hiranuma, Nishi-ku, Yokohama, Kanagawa
TEL: 045-311-2272
Hours: 12:00-14:30 (Sundays only), 18:00-22:30 (last order 22:00); reservation only
Closed Mondays (occasional irregular closures)
Want to check the seasoning blend before you cook?
COMMENT
Get off at Takashima-chō Station on the Yokohama Municipal Subway, and head toward Yokohama along Shin-Yokohama-dōri. Cross the bridge, turn left immediately, turn right at the first corner, and go a little further to find "Japanese Cuisine Rakushi." Head chef Rikizō Aoyama has focused on Aspergillus oryzae (Japanese koji mold) for about ten years, and opened his current restaurant in 2014. Noting that food isn't absorbed as nutrition unless it's broken down, and that digestive enzymes decrease with age, he devises his dishes around the idea of fermenting food before it's eaten to draw out its umami and help with digestion as well.