Raku is what we’d describe as contemporary fine dining Japanese. We were in Canberra for the weekend between Christmas and new year and had heard good words about this restaurant. We are so glad to have visited and it ended up making our best of list for 2018.
The restaurant is located in the main CBD precinct near the shopping centre and thus was easy to locate.
The space is large with table seating or right up at the chefs kitchen as well private dining spaces. It is dimly lit and has a romantic feel to it.
We learn that Raku is named after a Japanese style of pottery (fired in open flames), which is apt for a Robata style restaurant. Secondly, the ceramics here were absolutely beautiful and demonstrated different designs and techniques.
The robata method enables the flavour of the flame to shine through the meat, seafood and vegetables and the blue eyed cod has to be one of the best things we’ve ever ordered. You can watch the chefs prepare the meats on the grill over the flame and it is mesmerising.
Given our seats in front of the chef, we could watch the masters at action, preparing beautiful plates of sashimi and nigiri as well as maki rolls. The chefs were precise, fast and seemed to be so calm and thoroughly enjoying their job.
The menu is extensive, so much so we found it an extremely difficult task to decide what to get. The tasting menu sounded brilliant, and the price is appropriate for what it includes. However we thought that ordering ala Carte would allow us to spend the same, whilst enabling us to try more of a variety of the menu offerings.
We started with some miso followed by the loved the Bresaola with kingfish sashimi and a light but lovely truffle dressing $22.
The sashimi looked great and you can order this in the 3, 5 or 7 varieties. We opted for the 5 varieties, which included bluefin tuna, scallops, snapper, kingfish and salmon. It was lovely sashimi and sliced to a nice size, served with wasabi and soy $47.
The absolute winner on the night was the Alaskan black cod $38 with Saikyo miso and picked cauliflower. The Smokey flavour was beautiful and it was so soft and melted in your mouth. We added a side of Asparagus with a miso butter.
We were still little hungry and so added on a maki roll and we were glad we did, as this was another favourite. A South Australian Kingfish with yuzu, truffle, chives and fresh chilli.
We ended with a whiskey ice cream which was also superb.
Drinks wise, they have some solid cocktails with Japanese flavours, sake, beers and wines and ask for the waiters suggestion to match your meal.
It was an all round fantastic experience, with a clean and sophisticated aesthetic, prompt service and incredible food. Whilst it is quite upper end for the budget, it’s worth every dollar.
148 Bunda St, Canberra ACT 2601, Australia