Japanese Restaurant Rakumi
Tokyo trained Chef Munakata has been cooking for more than 30 years and a head chef for more than 20. He has developed a unique blend of Kanto (Tokyo) and Kansai (Osaka) styles to achieve the best of that remarkable Japanese elegant simplicity of presentation and taste which speaks directly to the heart. When he was young his parents had to work late so he and his older brother took turns cooking. His mother was an excellent cook, and when she was home she was always inviting guests to dinner. These early experiences are reflected in his emphasis on the importance of cooking not just for appearance but for the person. Using only the freshest ingredients of each season, Chef Munakata’s presentations on the plate are seasonal, with spring and fall his favorite seasons because they are times of transition. Working with outstanding local seafood and vegetables like Toyama’s famous white shrimp, firefly squid, Babylonian bi-valve shell fish and mountain fern fronds - he wants you to taste the intimate, savory detail of every ingredient. A master of the Japanese appetizer, he wants you to be enchanted by the imaginative combinations and beauty of his creations. A meal at Rakumi is a memorable experience for, as Chef Munakata says, he wants his customers to not just say “it tastes good” but “I am impressed”.