Hello. I’m the PR representative for Rakuzo—all-private-room restaurant—Hiratsuka Branch.
It’s August, and cumulus clouds are spreading across the sky—how are you all doing? In this article, we’ll focus on our signature dishes—which are beloved by so many of our customers—and delve deeper into the surprising attention to detail in their preparation and their little-known charms. We’ll share some new insights into the thought and care that go into creating the dishes you order without a second thought.
Table of Contents
The Artisan’s Firing Techniques as Seen in Classic Pottery Pieces
One of our signature dishes, “Daisen Chicken Cartilage Tsukune with Dashi-Infused Omelet,” has earned the support of many customers. The surprising highlight of this dish lies in the balance between the texture of the tsukune and the dashi flavor of the omelet. Our chefs carefully cook each piece by hand to preserve the crunchy texture of the cartilage while ensuring the rich umami flavor of the Oyama chicken is fully retained. The dashi-flavored rolled omelet is a delicate dish where the aroma of the dashi unfolds the moment it touches your tongue—a flavor that can change dramatically depending on the exact degree of cooking. Rather than simply grilling the ingredients, we carefully calculate the moisture content of each ingredient during preparation to ensure the dish remains delicious even after it cools. This single dish encapsulates the “fundamentals of Japanese cuisine” that we hold dear; precisely because it is so simple, it showcases the craftsmanship of our chefs—a skill that leaves no room for compromise.
Behind the Scenes of Cooking That Brings Out the Unique Character of Ingredients
"Chicken Nanban with Generous Egg Tartar Sauce" is known as a hearty dish, but its appeal lies in the preparation of the tartar sauce. Instead of using store-bought sauce, we carefully chop the ingredients by hand to ensure the texture of the eggs really comes through, then finish it with our own unique blend. When this tartar sauce combines with the fat from the freshly fried chicken, it creates a rich flavor with a clean, refreshing aftertaste. When it comes to fried foods, the thickness of the batter and precise oil temperature control are absolutely critical. At our restaurant, we set the optimal frying time for each cut of chicken, ensuring the outside is crispy while the inside remains juicy. At first glance, this may seem like a classic izakaya dish, but once you understand the meticulous cooking process—where every detail is carefully considered—you’ll be able to appreciate its even deeper flavor. This dish is supported by the steady, dedicated effort we put into bringing out the unique character of each ingredient to the fullest.
The True Value and Discoveries of Dining Face-to-Face in a Private Room
The reason we are committed to providing private rooms for every table goes beyond simply ensuring privacy. We want you to focus on the delicate flavors and aromas of our cuisine in a quiet space, shielded from the hustle and bustle of the outside world. For example, by savoring the grilled and fried dishes we mentioned earlier at a leisurely pace in the serene setting of a private room, you may discover flavors that are different from what you’re used to. A dish casually enjoyed between conversations can greatly influence your overall satisfaction with the meal. We offer a variety of spaces, ranging from tables for two to private rooms with sunken hearths seating up to 24 guests. Regardless of where you sit, we pay meticulous attention to the timing of service to ensure that neither the temperature of the dishes nor the beauty of their presentation is compromised. We invite you to experience the true value of our chefs’ creations firsthand in the setting of our private rooms. We are confident that these new discoveries will enrich your dining experience.