Established in 2019 by Gion Sasaki prodigy Kazuya Nomura (野村一也) in the Gion District of Kyoto, Sushi Rakumi (鮨 楽味) quickly earned a Michelin Star. I’d say it was well earned. I’ve done my best at explaining each dish in both Japanese and English.
DISH 1 – (先付 – Appetizer):
* Kue no sakamushi from Nagasaki (Goto Retto) with Yuzu and Kinome (長崎五島列島九絵酒蒸しと柚子&木の芽 - Steamed Longtooth Grouper in Sake with Yuzu and The young leaves of a Sansho plant)
* Takenoko from Fukuoka (福岡筍 – Bamboo Shoots from Fukuoka)
DISH 2:
Nodoguro with Nodoguro Shirako & Ponzu (のどぐろ, のどぐろ白子とポン酢 – Blackthroat Seaperch/Rosy Seabass, Blackthroat Seaperch Milt with Ponzu Sauce)
DISH 3:
Hatsu Gatsuo (初鰹 – Bonito)
DISH 4 – Nigiri:
Kensaki Ika (剣鳥賊 – Swordtip Squid)
DISH 5:
Ika Geso Yaki (イカゲソ – Grilled Swordtip Squid)
DISH 6 – Nigiri:
Kinmedai (金目鯛 – Splendid Alfonso)
DISH 7 – Nigiri:
Akagai (赤貝 – Ark Shell)
DISH 8:
Ankimo paste (あん肝ペースト – Monkfish Liver Paste)
DISH 9:
Mushi Awabi to Awabi kimo sauce (蒸し鮑と鮑肝ソース – Steamed Abalone with Abalone Liver Sauce)
DISH 10:
Awabi kimo sauce with sumeshi gohan (鮑肝ソースと酢飯 – Abalone Liver Sauce Risotto)
DISH 11:
Chawanmushi with Matsuba-gani (茶碗蒸しと松葉蟹 – “Chawanmushi” savory custard with Matsuba-gani Snow Crab)
DISH 12 – Nigiri:
Aji (鯵 – Japanese Horse Mackerel)
DISH 13 – Nigiri:
Hokkaido Uni (北海道雲丹 – Hokkaido Sea Urchin)
DISH 14:
Umi Ayu (海鮎 – Wild Sweetfish from the Sea)
DISH 15:
Kyuri, Takuwan and Akagai Himo Sunomono with Karashi Sumiso (きゅうり、沢庵 & 赤貝ひもと辛子酢味噌 – Cucumber, Pickled Daikon Radish and Ark Shell thread with Karashi Mustard & Miso Sauce)
DISH 16:
Hotaru Ika from Toyama (富山蛍烏賊 – Firefly Squid from Toyama)
DISH 17 – Nigiri:
Maguro (Akami) (マグロ – Tuna red meat)
DISH 18 – Nigiri:
Chutoro (中トロ – Medium Fatty Tuna belly)
DISH 19 – Nigiri:
Otoro (大トロ – Fattiest part of the Tuna belly)
DISH 20 – Nigiri:
Hamaguri (蛤 – Common Hard Clam)
DISH 21:
Anago Noresore (穴子のれそれ – Baby Conger Eel)
DISH 22 – Temaki:
Negitoro Temaki (ネギトロ手巻 – Fatty Tuna with Green Onions hand roll)
DISH 23 – Nigiri:
Nodoguro (のどぐろ – Blackthroat Seaperch/Rosy Seabass)