Three words - live uni udon. Say whaaat??
Yeah, you heard me. Raku sacrifices the lives of innocent sea urchin to serve you their deliciously sweet roe mixed with thin udon in a cool dashi (?) broth. The whole thing is topped off with salmon eggs, green onions and a chiffonade of shiso. All this is presented from within the still beautiful (but now deceased) sea urchin shell.
Other noteworthy dishes: Foie Gras custard topped with a seared piece of duck breast. My husband was too tired to eat his so I ended up eating about one and a half before the richness got to me and I had to stop.
Their homemade tofu is always a must - you can get it half "agedashi" and half served cold.
Skewers: Salmon, pork cheek, tendon...drooooool....
If they have it on the specials menu, you must get the ice fish - deep fried whole tiny fishies. When sprinkled with the lemon wedge and the green tea house salt, it's AMAZING.
I tried to get them to sell me their salt (green tea powder, roasted salt and shitake powder is what the waitress told me) but apparently it's proprietary. Poo! Well...that just means we have to keep going back to have more.
Small place, seats about 35 people, I would, including at the bar. Stays open late so it's perfect for a 2nd dinner! :D