Raku Japanese Restaurant

Overview

It's no secret that Canberra has become something of a foodie's destination in the past decade or so, and Raku is continuing this trend with style.

Taking its name from a traditional method of hand-moulding pottery over open flames, this stylish little joint is known for its innovative Japanese fare. Under the watchful eye of Head Chef Hao Chen, a combination of exquisite sushi, sashimi, nigiri and maki is carefully prepared.

Meanwhile, the robata grill is utilised for perfectly charred meat, seafood and veggie dishes, all sourced from distinctive, small-scale suppliers to ensure freshness and variety.

You have the option to dine from the extensive a la carte menu that's divided by style. Start with otoro tartare with salmon roe, lumpfish caviar and shortbread tartlet and six-hour braised wagyu brisket with saikyo miso cream. The popcorn shrimp tempura with yuzu, chilli and garlic mayo is a must-order, as is Alaskan black cod with saikyo miso and pickled cauliflower.

If you want to leave the decision-making up the experts (you're on holidays, after all), there are three set menus on offer, including an express lunch option which gets you six courses for just $40 per person.