Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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Specialities
Food
Sushi that brings out the maximum flavor of the ingredients
Food
A dish using the technique of “Gion Sasaki”
Chef
A breath of fresh air as a nigiri master: Kazuya Nomura
Space
Counter made of a single piece of Bishu cypress wood / 2nd floor waiting room
Set menu
おまかせコース 25,000円～（仕入れ値により料金変動する場合がございます）《17:00／19:30の二部制》
鮨では、ネタにより赤酢と白酢の2種のシャリを使い分け、渾身のにぎりを8～11貫ほどご提供します。旬の食材はもちろん、本鮪や鮑、雲丹など豪華な食材も登場します。 また、「祇園 さゝ木」の技法を用いた一品料理もお楽しみいただけます。京の食材、京出汁の美味しさを実感ください。
- The number of people
- 1～8名
Review
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Review 28casesFollower 9People2023 09 27 Sushi Rakumi I visited for the first time in September 2021 I still remember I ...Find out more
2023/09 Visitation
2times
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Review 720casesFollower 193PeopleSNSをされていないことなどがあり、まだそんなにバレていないかもですが時...
たまには京都の寿司でも。 ミシュラン一つ星でしたっけ？ 「鮨樂味」さん。 「祇園さゝ木」さん出身、銀座の「鮨よしたけ」でも修行された由。 この蘇民将来、八坂さんにあるのかな...Find out more
2022/11 Visitation
1times
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Review 269casesFollower 49Peopleスタッフ全員で全力で楽しませてくれる江戸前鮨
佐々木プロデュースという事で、少し緊張しながら初入店。 7人の貸しきり会に参加させていただきました。 カウンターは全員がひとつになれるような弧を描いた配置。 店主をはじめ...Find out more
2022/10 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushi Rakumi
|
|---|---|
| Categories | Sushi、Seafood、Japanese Cuisine |
| Phone number (for reservation and inquiry) |
050-5597-8015 |
| Reservation Availability |
Reservations Only
・月初に翌々月までのご予約を受付開始致します。 |
| Address |
京都府京都市東山区三吉町332-6 |
| Transportation |
5 minutes walk from Sanjo Station on the Keihan Main Line (nearest exit 2) 6 minutes walk from Sanjo Keihan Station on the Tozai Subway Line (nearest exit 2) 8 minutes walk from Gion Shijo Station on the Keihan Main Line (nearest exit 9) 338 meters from Sanjo Keihan. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
| Table money/charge |
コース料金に含まれております。 |
Seats/facilities
| Number of seats |
8 Seats （ All counter seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Please use nearby coin parking. |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
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|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations |
| With children |
Children aged 12 and older are welcome. |
| The opening day |
2019.1.11 |
| Phone Number |
090-4566-3733 |
| Remarks |
We have a spacious waiting room on the second floor, so you can relax and have a drink before your race starts. |
閉じる
Food Sushi that brings out the maximum flavor of the ingredients
Utilizing his experience learning the techniques of Edomae sushi at the famous restaurant "Sushi Yotake" in Tokyo's Ginza, he brings out the maximum flavor of the ingredients. We mainly purchase toppings from the Kyoto City Central Market, but we have deepened our relationship with Tsukiji and are also purchasing seasonal toppings from Toyosu Market and Yaizu. We use two types of rice vinegar, red vinegar and white vinegar, and we hope you will enjoy the deliciousness of each.
Food A dish using the technique of “Gion Sasaki”
We offer a variety of items that bring joy with original ideas. One of the most popular is the "Steamed Abalone with Liver Sauce." Abalone carefully stewed for 6 hours and topped with liver sauce. The Sushi Rakumi style is to enjoy this as a risotto with freshly cooked red vinegar rice. It has already become a specialty menu item.
ChefA breath of fresh air as a nigiri master: Kazuya Nomura
After training at a sushi restaurant in Tokyo for 6 years from the age of 18, he became an apprentice at ``Gion Sasaki'' in Gion, Kyoto with the aim of moving up. There, he spent six years learning how to judge fish, prepare it, and cook it. In preparation for opening ``Sushi Rakumi,'' he spent a year from the summer of 2017 learning Edomae sushi at ``Sushi Yoshitake'' in Ginza, Tokyo. By fusing each technique, we create something that can only be enjoyed here.
SpaceCounter made of a single piece of Bishu cypress wood / 2nd floor waiting room
The counter uses a single piece of beautiful Bishu cypress. The restaurant is shaped like a ``dog'' so that all customers are equally spaced, and you can watch the food being prepared from any seat. We also have a spacious waiting room on the second floor, so you can relax and have a drink before your race starts.
Produced by “Gion Sasaki”. A creative selection course that combines Kyoto cuisine from the past with Edomae sushi.
A Sukiya style shop located along the quiet Shirakawa River in Gion Kitagawa. Standing in front of the counter, which only has eight seats, are nigiri chefs who have learned various techniques at Gion
... Sasaki and Sushi Yostake. You can experience the real pleasure of this dish, which combines the deliciousness of Kyoto soup stock with Edomae preparation. In addition, the sushi ingredients are purchased from Kyoto, Toyosu, and Yaizu, and the sushi is made with two types of vinegar: red vinegar and white vinegar. Please enjoy Sushi Rakumi's original selection course.