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| - I'm from the Midwest area, which authentic Japanese dining is very limited. Everytime I visit Vegas ( at least twice per year), I would make a reservation for Raku. The restaurant is limited in space and highly rcmd reservation (they usually seat reservation in one of the private booth/room). Rcmd checking out the bathroom which has a fish tank and heated toilet. I've been to Raku for few times and these reviews are based on all the items i've tried. Sometimes, there may be a language barrier and was difficult to understand the type of fish or entree for the daily special.
Skewers: The price on the menu is for one skewer. Skewers are cooked over a special type of charcoal from Japan, therefore you would really taste a bbq/charcoal flavor in the meat.
Kobe tendon - Rcmd sharing this skewer with others. The tendon which is good fat, would melt like butter in your mouth. Don't consume too much of it because it very heavy in taste. I would just take a bite of it for sampling.
Kobe beef filet with wasabi - $12 a skewer for kobe filet which was a thick cut. It was good, but it was okay. Maybe it was too well done, I prefer medium rare. Personally, I think the kobe skirt which was thinly sliced tasted better.
kobe beef outside skirt $8- One of my favorite skewer, the beef was tender and tad of charcoal taste to it. Not too overdone and just right.
beef tongue - delicious and it's a bit crispy and bouncy to the taste,
Kurobuta Pork cheek - Very tasty. Love it.
chicken - I always order the wrong chicken or different chicken skewer but it's all tender and juicy,
yellowtail $7 - Good deal for a tasty filet of yellowtail with glazed sweet sauce over it. It was flaming delicious.
eggplant - direct flamed eggplant that was covered with bonito flake. It was not spectacular, but average.
Regular food item:
Raku tofu - home made tofu that is nicely presented. I usually sprinkle with the matcha sea salt and bit of the house soy sauce. My usual appetizer that i order every time.
Udon with foie gras custard soup - The udon is served cold in a basket and I think it's homemade because it's not the typical thick udon. The foie gras is infused in the egg custard. You dip the cold udon into the warm foie custard soup. Sooo hearty... Unfortunately, i flll up on the skewer and never have room for the udon.
Poached egg with sea urchin and salmon roe - pretty much everything mixed together in a small bowl. It's all raw and raw. The taste was okay and fresh, but not amazing. The texture was slimy Been there, done that.. ill try something else next time
Juicy deep fried chicken - fried chicken and the chicken was juicy and tender.
Grilled rice ball - a ball of rice that is fried on the outside. Cool concept, but i'll skip it and save room for the skewers.
Daily Chef's special:
rock fish - The whole fish was served in chunks of sashimi which was sweet and EXTREMELY fresh. My friend and I finished the whole fish. Soy sauce and wasabi is not needed, just chew it raw!!! It's very reasonable for $45. Later, the bones of the fish was fried and served. This is one of my favorite fish.
wagyu beef sukiyaki - Do you know how difficult to find a restaurant that serves sukiyaki the right way? Most place would just dump the meat and the vegetable in a bowl and serve it. Raku does it just like how it's done in Tokyo! The vegetable are cooking over a pot of charcoal claypot and the raw meat is placed atop and simmers to your liking. The waiter would crack a raw egg in a bowl and it's used for dipping for the meat. Love IT and i wish there was more meat to it.
Overall, one of my favorite robata grill. After the meal, it's pretty heavy and you might to drink some alcohol with your meal. The plaza that this restaurant is located is a Foodie paradise. In this plaza, there is Sweets Raku, Monta Ramen, Kung fu tea, Snowflake shavery ice, kabuto, Japanese curry, and Japanese Italian noodle (not sure of the name).
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