Aburiya Raku

Chef Mitsuo Endo’s Raku—a Japanese-style grill specializing in robata and oden cooking is the nearly universal chef favorite for after-service dining. Guy Savoy describes it as Japanese with a “world view,” and loves the fact that it’s open until 3 a.m. All the robata dishes there, as well as the Kobe beef-liver sashimi.

Get the full Raku experience by calling ahead three days to reserve Chef Endo’s 10- or 15-course kaiseki tasting menu. Otherwise, opt for incredibly fresh sashimi, or the crab and foie-gras egg custard, cooked and served inside the egg.

Commitments to Quality

Charcoal

The charcoal oak “binchotan” is directly imported from Japan. Binchotan burns at a higher temperature and contains less moisture compared to other charcoal, which helps cook ingredients with a crisp finish.

Binchotan emits substantial far-infrared rays to cook ingredients thoroughly without burning them. Active carbon created by far-infrared rays brings out the full flavor of the ingredients. We offer these grilled delicacies to our guests.

Ingredients

They use Kobe Beef from Oregon, free-range organic chicken from California, Kurobuta Pork from Iowa, well-chosen fish air-shipped from Tsukiji, Japan. We offer our food confidently by carefully selecting ingredients to optimize the original flavor with the chef’s skills.

Condiments

The condiments are all imported from Japan. When it comes to soy sauce, we have five different kinds of separating the uses depending on the ingredients. The table soy sauce for the guests is home-blends of them. 

For the salt, there are three different kinds. Our salt is based on the sun-dried natural sea salt made by classic Shiota style, where calcium of shell fossil from Hokkaido is added. Then, they blend this salt with a powder of konbu seaweed, dried shiitake, and matcha green tea. 

For sugar, there are four kinds. Especially “Wasanbon” famous for the finest sugar, has a mild and well-rounded taste of sweetness. 

Their miso is blends of 4 different kinds and ages at least two months, used for our “yummy miso soup.” In addition, we use Kanzuri : chili paste from Niigata, three year aged mirin and akazake: sweet cooking rice wine, dried bonito shavings from Tosa, Rausu-grown Konbu seaweed for broth from Hokkaido, Ko-re-gu-su: chili with island pepper from Okinawa. 

Your satisfaction is our greatest satisfaction.

As "Aburiya Raku" means "Charcoal Grill House Enjoyment", we would like you to enjoy our authentic Japanese food. Our goal is to see your smile!