Our charcoal, oak “binchotan” is directly imported from Japan. Binchotan burns at higher temperature and contains less moisture compared to other charcoal, which helps cook ingredients with crisp finish. Binchotan emits substantial far-infrared rays to cook ingredients thoroughly without burning them. Active carbon created by far-infrared rays brings out full flavor of the ingredients. We offer these grilled delicacies to our guests.
We 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 with confidence by having selected ingredients prepared carefully to optimize the original flavor with chef’s skills.
Our condiments are all imported from Japan. When it comes to soy sauce, we have 5 different kinds to separate the uses depending on the ingredients. The table soy sauce for the guests is home-blends of them. For the salt, there are 3 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. We blend this salt with powder of konbu seaweed, dried shiitake and maccha green tea. For the sugar, there are 4 kinds. Especially “Wasanbon” which is famous for the finest sugar has mild and well-rounded taste of sweetness. Our miso is blends of 4 different kinds and ages at least 2 month, which is used for our “yummy miso soup”. In addition, we use Kanzuri :chili paste from Niigata, 3 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. We have many unique and special condiments to match each ingredient.
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