Kaiseki Dining Experience with Chef Suzuki, Yamagata Wagyu Master

(NOTE: Rakuan is closed as of 6/2020)

Noriyuki Suzuki (鈴木規之), the owner/chef of Rakuan (楽空庵), has been preparing Yamagata wagyu for over 15 years. His longstanding relationship with wagyu ranchers in Yamagata Prefecture allows him access to some of the most highly-coveted slabs of marbled Japanese beef.

Chef Suzuki’s approach to cooking is similar to that of an artist, and his cooking style embraces surprising approaches to common Japanese dishes. Wagyu sukiyaki, a type of Japanese hot pot accompanied by a beaten raw egg (into which the meat is dipped before eating), is reinvented into a dish of flushed pink wagyu slices topped with foamy white meringue and rich egg yolk.

In this video, Chef Suzuki prepares a unique kaiseki ryori experience for byFood host Shizuka Anderson. Kaiseki places emphasis on ultra-seasonality, highlighting local produce and ingredients that are in their prime. The craftsmanship and artistry of kaiseki take years of apprenticeship to learn. Extreme seasonality, balanced aesthetics, and omotenashi (Japanese hospitality) combine for a sophisticated Japanese dining experience.

Rakuan (楽空庵)
Furendo Biru 1F, 2 Chome-4-11 Nagatacho, Chiyoda City, Tokyo 100-0014

COURSES:

Appetizer -- Firefly squid, soramame, horned turban sea snail, tofu with ikura
Sashimi -- Otoro (fatty tuna belly, the most coveted part of the tuna)
Sukiyaki -- A5 wagyu from Yamagata, topped with meringue and drizzled with egg yolk
Wagyu sushi -- Yamagata A5 wagyu nigiri sushi, lightly seared, aburi sushi style
Tempura -- Fukinoto, fish cake, mountain veggies with kabocha (pumpkin) salt

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🎬CREDITS:
HOST » Shizuka Anderson
DIRECTOR OF PHOTOGRAPHY » David Woo
VIDEO EDITOR » Jason Conde
PRODUCER » Serkan Toso
FIXER » Rika Hoffman