Dining Room décor

Sake

Usually, I try to regale my readers with those things that I find to be hip, hot, and happening, so that they can press right-up into them, with all haste and deserved commerce.  Every once in a while, however, I’ve opted to “sit” on something – a lounge, a restaurant, a designer – out of nothing more than pure selfishness.  It’s awful of me, but sometimes something is just too special, and you want to preserve it, even from your friends.

I don't even like veggies, but the robata-grilled Japanese Shishito Peppers are something special.

Such has been the case with an absolute gem of a restaurant – perhaps the best Japanese restaurant in all of Las Vegas – Aburiya Raku.  I first heard about this palate pleaser (whose name translates to “Charcoal Grill House Enjoyment”) from Elaine Newton, who could not stop talking about the place, but I figured “Eh…  Another Japanese place.  My plate is literally full,” and left it at that.  Then my pal, Nicole Ruvo mentioned this restaurant that had been opened by the former executive chef at New York hotspot MEGU, where he was preparing what she described as “Japanese tapas” and I thought “Hmmm…  Interesting…” but I still put it off.

Prepared by hand, each day, Raku's Agedashi Tofu is no joke. It's served in broth, with mushrooms and roe, and has been described as having the consistency of fresh ricotta cheese.

Served on skewers, the Grilled Yellowtail is a moist, sweet treat.

 As time went on (not much time…  I’m talking weeks, here; not months), more and more people started mentioning this restaurant.  “It’s only got ten tables” said one friend, commenting that even the most VIP of patrons had trouble getting seats, and the city’s most well-known chefs (folks like Paul Bartolotta and Kerry Simon) could  be found sitting at the counter, after their namesake restaurants had closed for the night.

A nightly special, the Fluke Sashimi was sliced so thin that the flavorful morsels virtually melted on my tongue!

One of my very favorite dishes in Las Vegas, the Sashimi Salad at Raku is a delicious combination of tastes and textures

Then, one evening at Craftsteak, at one of Lovee and Bob Arum’s post-fight Top Rank dinners, I was chatting with Chef David Robins and our hostess, and again, this little restaurant became the hot topic.  Well, that was the push I needed, because DR is known for many things (he’s the funniest guy on the QT, ever), but k’velling and paying undue lip-service are not among them.  So, I frantically waved Elaine Newton over, confirmed that all of this was about the same joint she’d been buzzing about, and immediately made plans to dine there with her, that week.

This robata-grilled offering of Chicken Breast Wrapped in Chicken Skin is the antithesis of dried-out poultry and is a study in simple seasoning

The Kobe Beef Fillet with Wasabi at Raku is a succulent, soft, spicy Nirvana on a skewer.

This was roughly a year ago, and I was blown away.  I know what you’re thinking…  That I have a slight tendency to anecdotally exaggerate and submit to hyperbole, for the sake of a good story.  Well, that might very well be true (okay, fine – it’s totally true), but I swear to you, this really is one of the best restaurants in the entire city.  Why then, if it is so good, have I not written about it?  Knowing the sheer volume of you, who hang upon my every syllable, I felt that if I were to blab, then the secret would get out.  Translation: I never wanted to call, and be unable to get a table (heaven forbid).

Filled with whole, fresh berries, the Fluffy Cheesecake is unlike any cheesecake I've ever had (and I've had a lot!)

Green Tea Crème Brûlée is a sweet surprise of subtle flavor

Then, a couple of months ago, I found myself in the familiar situation of playing Vegas tour-guide; only on this night, my guests were the co-founders of Flavorpill (the online city guide by savvy scribes for in-the-know folks), who were bringing their skillfully honed savoir-faire to our fair town.  Sensing that over the course of their four day trip, they had been filled to the rim with all the too-cool-for-school spots and boîtes, I decided to take them to Raku.  The smiles beaming from the faces of these scenesters were all the affirmation I needed, to know that I’d chosen wisely, and the time had come to share Raku with the world.  (Also, they took-over the space, next-door, and with the expansion built a beautiful dining room with semi-private booths and tables.)

Arigato, Chef Endo!

Aburiya Raku
5030 West Spring Mountain Road #2
 (702) 367-3511
6pm – 3am / Monday – Saturday
Reservations are strongly recommended
Click HERE for more info

Get into it!