Hello. I’m the PR representative for Rakuzo—all-private-room restaurant—Morioka Odori Branch.
The September breeze is gradually painting the cityscape with the colors of fall. Today, we’ll take a closer look at the unexpected attention to detail and new ways to enjoy some of our classic menu items—which have been beloved by our customers for many years. You might discover a way to make your go-to dish taste even better.
Table of Contents
Grilling Techniques for Large Skewers That Redefine the Umami of Meat
Our signature dish, the “Rakuzo’s Trio of Large Skewers,” is a luxurious plate that lets you enjoy three different cuts—beef middle rib, pork shoulder loin, and chicken thigh—all at once. While many customers order this dish, it’s not widely known that we actually apply the optimal cooking method for each cut. To bring out the rich marbling of the beef middle rib, the perfect springiness of the pork shoulder loin, and the juiciness of the chicken thigh to the fullest, our chefs meticulously adjust the cooking time for each individual skewer. Furthermore, for rare cuts like the “Large Skewered Pork Tongue Made with Kuributa Pork,” we sear them quickly over high heat to lock in their aromatic flavor and ensure that the umami that spreads with every bite is not lost. It’s not just about grilling—it’s the cooking technique that respects the unique character of each ingredient, elevating an ordinary meat dish into a special experience. Take your time in a private room, watching the juices overflow from the cross-section of the meat as you savor its deep, rich flavor.
Discover the Marriage of Textures and Aromas Through Small Plates
Even the small plates that are a must at drinking gatherings hide the magic of unexpected combinations. “Hokkaido Cream Cheese with Chili Oil” has evolved into an entirely new kind of appetizer by pairing rich, creamy cheese with the spicy kick of chili oil. This dish is more than just an appetizer; it plays a vital role in bringing out the flavors of the drinks more vividly. Additionally, menu items such as “Homemade Cheese Kamaboko” and “Premium Vinegared Jellyfish—The Joy of Crunch” are selected with a focus on textural contrast, making the table even more lively. For example, alternating between the soft cheese kamaboko and the crunchy jellyfish in vinegar creates a rhythm that never gets old. It is the accumulation of these small touches that enriches the dining experience at our restaurant. Your next favorite combination might just be hiding among the small plates listed at the edge of the menu.
The Noodle Dish That Wraps Up the Meal: An Unexpected Finale to the Meal
When it comes to the final dish to wrap up a feast, many people might imagine rice dishes or soups. However, our “Spicy Tantan Garlic Chive Yakisoba” and “Rakuzo Spicy Vermicelli Noodles” offer exciting flavors that defy that expectation. In particular, our “Spicy Dan Dan Nira Yakisoba” combines the aroma of Chinese chives with the rich depth of dan dan sauce, delivering a pleasant kick that’s gentle on the stomach even after a night of drinking. Additionally, our “Chilled Chili Oil Udon” features a smooth, slippery texture accented by the heat of chili oil, resulting in a dish that’s both refreshing and satisfying. These dishes aren’t merely meant to fill your stomach; they’re designed as “star-worthy finales” to let you savor the aftertaste of your meal right to the very end. In the private setting of a separate room, enjoy conversation until the very last bite as you wrap up your gathering with these surprising noodle dishes. We invite you to experience this new dining style at our restaurant.