Chefs and in-the-know foodies head to Raku for gutsy (literally and figuratively) Japanese cuisine. Highlights include a foie gras chawanmushi, or egg custard, and kobe beef liver sashimi.
Raku is so consistently superb, it blinds with its excellence. That, and you need some pull to land a reservation for one of its coveted 45 seats most of the time. Chef Maysuo Endo’s ingredients are exotic, his preparation is meticulous and the eye for detail unworldly; housemade tofu, specially sourced shoyu and exotic fish — ever had flying fish before? — directly from Tokyo are some of the reasons Raku is so unique. Let us not forget it.
Best restaurant never named best restaurant
"Ethnic Restaurant of the Year," Restaurant Awards, 2012
"Best Japanese," Best of the City, 2015