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  • Wow! Came here two nights in a row because the first night (a la carte) was amazing. Service was great. Plating and creativity of the dishes was excellent. Raku uses the best charcoal available apparently for their robata (grill). We tried: Agedashi tofu Fresh homemade tofu Kobe beef Outside skirt Kurobota pork cheek Sea snail Water 29 softness spring water Juicy fried chicken Kama mashi (salmon rice)- not on menu but THE MOST AMAZING THING EVER! Baby abalone- tender Green tea creme brûlée Molten choc cake Second night we tried the 10 course kaiseki ($100/pp and takes three hours to serve). I'm not sure if it was because I was tired and it was late (dinner was from 12am- 3am) or just full from eating too much the rest of the trip, but the kaiseki dinner wasn't as delicious to me as the a la carte menu. It included: sake 1. yama yuzu mousse 51 bicarbonate water (i like the softness water more) 2. variety: asparagus, tofu, grilled duck, salmon ball, ?, sea snail, foie gras custard (SO GOOD!) 3. scallop with uni - soy sauce 4. shrimp meatball with cherry blossom leaf in natural jelly broth 5. whole fish kochi sashimi (flat head fish) 6. chicken thigh with potato-corn 7. baby abalone 8. iberico pork 9. ? 10. sea hamachi rice with squash dessert: fluffy japanese cheesecake
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