I went back again to Raku for a light dinner before a flight home. I got there right before they opened at 6 and snagged a seat at the bar.
Free Appetizer
This was a cold dish consisting of a leafy green vegetable, maybe spinach, in a vinegary sauce with some thin mushrooms, topped with some bonito flakes. A nice palate cleanser.
Yellowtail Carpaccio ($12)
Very nice almost melt in your mouth sashimi. Half of the pieces were dotted with a yuzu based sauce and the other half with I think wasabi. It was served with a spoon filled with some sauce that tasted like a thick soy sauce with a bit of a miso taste. You could dip the pieces in the spoon or drizzle it over the fish. Little peppery greens on the side.
Then had a few things from the robata grill:
Asajime Chicken Breast w/Chicken Skin ($3)
Chunks of chicken breast with chicken skin. The breast meat wasn’t super tender but was juicy and flavorful. Crispy fatty skin. This skewer like the others had a nice smokiness from the charcoal.
Scallop ($9.50)
My server informed me that this was up from the normal price of $7 because the scallops were larger that day. A scallop served in its shell with a bit of sauce made from soy sauce and butter, with a few chopped chives. Very good. Pretty presentation. The soy and butter went really well together and complemented the sweetness of the scallop well. Maybe not the best value for a single scallop though.
Iberico Pork ($10.50)
Off the specials menu. Delicious fatty pork shoulder that was full of porky flavor.
Asajime Chicken Thigh Steak ($10)
Delicious. Crispy skin and tender meat. Lightly salted and served with a slice of Meyer lemon and a sweetish soy sauce for dipping.
Another enjoyable meal from Raku. Prices are pretty reasonable here for the high quality of food that they serve.
