Roketsu, London: the rarefied Japanese art of kaiseki

Regarded as the highest form of Japanese cuisine, kaiseki fuses artistry and seasonality

Roketsu, central London
Japanese design puts the focus on the food at Roketsu, in central London
(Image credit: Roketsu)

Japan has form when it comes to exporting its cuisine. Sushi seemed impossibly exotic before it ended up in every supermarket fridge, spurring enthusiasts to seek out increasingly elevated – and expensive – experiences. Raw aged fish, for example, or elaborate omakase menus. Now Roketsu has a new treat for Japanophiles: London’s first authentic kaiseki restaurant

What is kaiseki?

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Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.