RAKU – Japanese Charcoal Grill – Las Vegas

“Aburiya Raku” means “Charcoal Grill House Enjoyment” and we cant think of many things more enjoyable than an authentic Japanese meal prepared with only the finest & freshest ingredients…Thats exactley what you’ll find at Aburiya Raku restaurant in Las Vegas!

Raku’s owner & chef, Mitsuo Endo, was born in Tokyo in 1971. He became an apprentice chef in 1988 and learned Kaiseki: Japanese traditional course style cuisine, at prestigious kaiseki restaurants in Tokyo. When he was thirty, he decided to move to the United States to make his dream come true. In 2008, he opened “Aburiya Raku” in Las Vegas.

Aburiya Raku is commited to only the finest quality ingredients. Beginning with the charcoal used to cook the food. 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 a 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.

Raku only used Kobe Beef from Oregon, free-range organic chicken from California, Kurobuta Pork from Iowa, and well chosen fish air-shipped from Tsukiji, Japan. Offering food with confidence of having selected ingredients prepared carefully to optimize the original flavor with chef’s skills.

All of Raku’s condiments are imported from Japan. When it comes to soy sauce, they use 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. Raku’s salt is based on the sun-dried natural sea salt made by classic Shiota style, where calcium of shell fossil from Hokkaido is added. They blend this salt with powder of konbu seaweed, dried shiitake and maccha green tea. For the sugar, they use 4 kinds. Especially “Wasanbon” which is famous for the finest sugar has mild and well-rounded taste of sweetness. The miso is blends of 4 different kinds and ages at least 2 month, which is used for the “yummy miso soup”. In addition, they 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. Raku offers many unique and special condiments to match each ingredient.