Rikka
六花 / Rokka
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Innovative French cuisine enjoyed in sophisticated private rooms
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Japan Valutazioni degli utenti3.50(1risultati)Recensioni
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The chef's course uses seasonal ingredients carefully selected by the chef from all over Japan. The filet of beef in this course is Japanese black beef, carefully selected by the chef and our meat wholesaler. The filet is tenderized by far-infrared rays from the stone kiln and is a superb dish. We hope you will enjoy it.
The chef will select seasonal ingredients from all over Japan for the course. *The price of the course changes depending on the main course of Wagyu beef. The fillet meat in this course is selected from rare and valuable Wagyu beef such as Japanese Brown Beef and Japanese Shorthorn Beef, which has the best lean flavor. It is low in fat and has a silky, elegant flavor. The fillet is tenderized by the far-infrared rays of the stone kiln while retaining the lean flavor, and is a superb dish. We hope you will enjoy it.
The chef will select seasonal ingredients from all over Japan for the course. *The price of the course changes depending on the main course of Wagyu beef. The fillet meat in this course is carefully selected from the best Japanese black beef fillets, including Yonezawa beef and Tajima beef. Silky and elegant taste. The fillet meat is an exquisite dish made from female heifers, carefully fattened for a long period of time, and grilled even more tender with the far-infrared rays of the stone kiln. We hope you will enjoy it.
Please enjoy the ultimate fire-roasted steak using a huge lava kiln as the main dish, and Rokka's special bread from "L'atelier du Pain (attached)", a restaurant that has been famous for 100 years on the food log for three consecutive years. This lunch course allows you to enjoy the best selection of Japanese beef.
Please enjoy the ultimate fire-roasted steak using a huge lava kiln as the main dish, and Rokka's special bread from "L'atelier du Pain (attached)", a restaurant that has been recognized by 100 eating logs for three consecutive years. This lunch course allows you to enjoy the best selection of Japanese beef.
The chef's course uses seasonal ingredients carefully selected by the chef from all over Japan. Tajima beef is the originator of the Japanese beef brand and the root of all Japanese beef brands. All Tajima cattle are of the black Japanese breed, and only virgin females of the precious pure Tajima cattle and Tajima lineage are ideally fattened to produce the highest quality Tajima cattle. The result is a beef that is so tender that you can taste it just by holding it with chopsticks, and has an aromatic flavor without any bitterness. When describing delicious beef, it is often said that "the fat is delicious," but Tamura beef has a low melting temperature of fat, which makes it melt in your mouth when you eat it. We hope you will enjoy it.
From 1,650 yen
The fillet meat in this course is carefully selected black-haired wagyu by the chef and a trusted meat wholesaler. We focus on heifers that have not yet given birth, and the fillet is cooked at low temperatures to ensure tenderness, then grilled to perfection with far infrared heat for an aromatic finish. Please enjoy this exquisite dish. The rooms at 'Rikka' are all completely private, with three special rooms available. The interior design is as splendid as a royal palace, and you can enjoy a view of the cherry blossoms in full bloom from the windows. The heavy doors are soundproof, allowing you to enjoy your meal while maintaining your privacy. Additionally, there are large private rooms that can accommodate up to 20 guests. The layout of the private rooms can be adjusted according to the number of guests, making them suitable for various occasions. ■ Menu: A Journey Through the Seasons of Japan - June, Purification of Ingredients and the Pulse of Life - Chapter 1: Rebirth [The Umami of Sea and Earth, Blending Together] Purple Sea Urchin, Corn [Subzero Aging, Harmony Created by Koji] Mud Squid, Cuttlefish, Sweet Sake [The Breath of Artisans, Passion and Skill Weaving Together] Natural Yeast, Glutinous Rice, Water Chapter 2: Purification [Stripping Down, Drawing a Line with Ingredients Only] Knife Fish, White Asparagus Chapter 3: Sublimation [Fragrant Fish of Clear Streams, Flavor Hidden in the Coating] Young Sweetfish, Domyoji, Mint [Jade Freshness, Holding Fruit Consommé] Fresh Water Plant, White Yam Stalk, Tomato Chapter 4: Vitality [Promise from the Sea, Supreme Dialogue] Special Fish, Tapenade Chapter 5: Essence [Timeless Drops, Awakening the Palate] Dewakawari, Caviar, Hon Mirin [Producers' Dedication, Meat Wholesalers' Insight, Chefs' Passion] Selected Wagyu Chapter 6: Sustainability [Using Life to the Fullest] Yumepirika, Wagyu Final Chapter: Fruition [Multilayered Amber] Hazelnut, Guanarana *Contents may change depending on supply conditions. Prices are per person, including tax, with an additional service charge of 10%.
This course features fillet meat from the rare and highly valued Tosa Akaushi breed, allowing you to fully enjoy the rich flavor of red meat. With low fat content, it has a silky and elegant taste. The fillet, carefully cooked at low temperatures to retain the rich flavor of the female cattle, is further grilled to perfection using far infrared heat, making it exquisite. We invite you to savor it. The 'Rikka' rooms are all completely private, with three special rooms among them. The interior design is as splendid as a royal palace, and you can enjoy a view of the cherry blossoms in full bloom from the windows. The heavy doors are soundproof, allowing you to enjoy your meal while maintaining your privacy. Additionally, there are large private rooms that can accommodate up to 20 guests. The layout of the private rooms can be adjusted according to the number of guests, making them suitable for various occasions. ■ Menu: A Journey Through the Seasons of Japan - June, Purification of Ingredients and the Pulse of Life - Chapter 1: Rebirth [The Flavor of Sea and Earth, Merging Together] Purple Sea Urchin, Corn [Subzero Aging, Harmony Created by Koji] Mud Squid, Black Ink, Sweet Sake [Craftsman's Breath, Passion and Skill Weaving Together] Natural Yeast, Glutinous Rice, Water Chapter 2: Purification [Trimming Down, Drawing a Line with Only Ingredients] Spanish Mackerel, White Asparagus Chapter 3: Sublimation [Fragrant Fish of Clear Streams, Flavor Hidden in the Coating] Young Sweetfish, Domyoji, Mint [Jade Freshness, Harboring Fruit Consommé] Fresh Water Plant, White Yam Stalk, Tomato Chapter 4: Vitality [Promise from the Sea, Supreme Dialogue] Special Fish, Tapenade Chapter 5: Essence [Timeless Drops, Awakening the Palate] Dewakawari, Caviar, Hon Mirin [Producers' Dedication, Meat Dealer's Insight, Chef's Passion] Selected Wagyu Chapter 6: Sustainability [Using Life to the Fullest] Yumepirika, Wagyu Final Chapter: Fruition [Multilayered Amber] Hazelnut, Guanarara *Contents may change depending on supply conditions *Prices are per person, including tax, with an additional service charge of 10%.
The parent of brand wagyu and the root of all brand wagyu is Tajima beef. Among them, the highest quality wagyu is this 'Tamura Beef,' which is exclusively from all black-haired Japanese breeds and consists only of precious pure Tajima beef and maiden females of the Tajima lineage, ideally raised. As a result of maximizing the umami genes, it has achieved a tenderness that can be felt just by holding it with chopsticks, and a fragrant taste without any gaminess. When expressing delicious beef, it is often said that 'the fat is delicious,' but Tamura beef has a low melting point for its fat, making the melt-in-your-mouth experience exquisite. Please enjoy it. ■Menu: A Journey Through the Seasons of Japan ~Mizunotsuki, Purification of Ingredients and the Pulse of Life~ Chapter 1: Rebirth【The Umami of Sea and Earth, Merging】Purple Sea Urchin, Corn【Subzero Aging, Harmony Created by Koji】Mud Squid, Black Ink, Sweet Sake【Craftsman's Breath, Passion and Skill Weaving Together】Natural Yeast, Glutinous Rice, Water Chapter 2: Purification【Trimming Down, Drawing a Line with Ingredients Only】Swordfish, White Asparagus Chapter 3: Sublimation【Fragrant Fish of Clear Streams, Hidden Flavor in the Coating】Tenryu Young Sweetfish, Domyoji, Mint【Jade Freshness, Holding Fruit Consommé】Fresh Water Plant, White Yam Stalk, Tomato Chapter 4: Vitality【Promise from the Sea, Supreme Dialogue】Special Fish, Tapenade Chapter 5: Essence【Timeless Drops, Awakening the Palate】Dewakawari, Caviar, Hon Mirin【Producers' Dedication, Meat Dealer's Insight, Chef's Passion】Carefully Selected Wagyu Chapter 6: Sustainability【Using Life to the Fullest】Yume Pirika, Wagyu Final Chapter: Fruition【Multilayered Amber】Hazelnut, Guanaras *Contents may change depending on procurement conditions.
The fillet meat in this course is carefully selected from the finest black-haired wagyu, including Yonezawa beef and Tajima beef. It has a silky and elegant flavor. The fillet meat, sourced from female non-calving cattle, is raised with a focus on long-term feeding and cooked at low temperatures for tenderness, then grilled to perfection with far infrared heat for an exquisite taste. We invite you to enjoy it. The 'Rikka' rooms are all completely private, with three special rooms that feature a luxurious interior design reminiscent of royalty, and from the windows, you can view the cherry blossoms in full bloom. The heavy doors are soundproof, allowing you to enjoy your meal while maintaining your privacy. Additionally, there are large private rooms that can accommodate up to 20 guests. The layout of the private rooms can be adjusted according to the number of guests, making them suitable for various occasions. ■ Menu: A Journey Through the Seasons of Japan - June, Purification of Ingredients and the Pulse of Life - Chapter 1: Rebirth [The Umami of Sea and Earth, Merging Together] Purple Sea Urchin, Corn [Subzero Aging, Harmony Created by Koji] Muddy Squid, Black Ink, Sweet Sake [Craftsman's Breath, Passion and Skill Weaving Together] Natural Yeast, Glutinous Rice, Water Chapter 2: Purification [Trimming Down, Drawing a Line with Only Ingredients] Knife Fish, White Asparagus Chapter 3: Sublimation [Fragrant Fish of Clear Streams, Flavor Hidden in the Coating] Young Sweetfish, Domyoji, Mint [Jade Freshness, Holding Fruit Consommé] Fresh Water Plant, White Yam Stalk, Tomato Chapter 4: Vitality [Promise from the Sea, Supreme Dialogue] Special Fish, Tapenade Chapter 5: Essence [Timeless Drops, Awakening the Palate] Dewakawari, Caviar, Hon Mirin [Producers' Refinement, Meat Dealer's Insight, Chef's Passion] Selected Wagyu Chapter 6: Sustainability [Using Life to the Fullest] Yumepirika, Wagyu Final Chapter: Fruition [Multilayered Amber] Hazelnut, Guanarara *Menu items may change depending on availability *Prices are per person, including tax, with an additional service charge of 10%.
Available exclusively in the evening, indulge in a luxurious free flow plan. Enjoy high-quality drinks such as sparkling wine and wine for a full 90 minutes. The room can be used for a comfortable 2 hours. Reception is from 5 PM to 7 PM. Menu includes: 2 types of appetizers, 3 types of bread, palate cleanser, meat, and finishing rice. Free flow (beer, shochu, whiskey, sour, oolong tea, sparkling wine, red wine, white wine). Usage conditions: Available for groups of 4 to 32 people. The course content is an example and may change depending on the season and ingredients. A 10% service charge is not included in the displayed price.
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