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  • I wonder if this place has any connection to the original Raku that opened up in Vancouver? It's certainly in line with the string of izakaya's we have up here. Raku is classier, less trendy and boisterous than the Vancouver izakaya's, but the food is solid. Of the hits, the foie gras with egg custard appetizer - the custard is the winner, subtly foie flavoured and so silky. The foie gras on top was a bit tough with a layer of fat. Made for a chewy mouthful instead of one that should have melted with the custard. The deep-fried shrimp special were great - crackly, salty, fresh. Eat the shell, eat the head - leave the eyeballs. Their home-made tofu is also a winner. We tried it both ways, cold - served in a half moon, with green tea salt and agedashi hot fried - served in a nice broth and garnished with salmon roe. The kobe beef with wasabi skewer was nicely smokey and tender. Not as much marbling as I would have liked. Their red snapper sashimi special was amazingly fresh. I was impressed, I wasn't expecting to find that kind of quality here. Their green tea creme brulee is well-executed, served with green tea ice cream and whipped cream that I could have done without. Their bubbly brown sugar pudding is interesting. The bubbly part comes from frothed up milk? It's quite bland, you need to eat it with the jelly-like brown sugar pudding. This place would be great as a first-date night. Service was first-rate, clearing dishes at almost every round of food.
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