Executive Chef Hao Chen (ex-Tokonoma, Sydney) presides over RAKU’s kitchen and stylish dining room. A sushi master, he has created an extensive menu covering a range of options – raw, sushi and sashimi, robata grill, tempura and hot dishes. Named for the sixteenth-century hand-crafted pottery, RAKU dining’s central Civic location provides a sleek oasis, whether at the blond-wood tables and stools, ringside at the kitchen, or tucked into one of the intimate booths. A gleaming gold plate supports a perfect disc of flavour-packed South Australian tuna tartare, enveloped in wasabi miso and accompanied by shards of crisp rice cracker. The robata grill delivers treats, such as sweet, sticky chicken yakitori or an array of wagyu, seafood and vegetables. For a vegetarian option, try the spicy tofu. Melting bites of crispy tofu stand like sentries, topped with creamy barley miso and avocado salsa. The tumble of chilli-dressed popcorn shrimp coated in a whisper-light tempura batter is sure to build a cult following.
PSST! Two dedicated pastry chefs create amazing delights, such as the ‘Rising Sun’ – Swiss and Italian meringue wrapped around cassis and mandarin sorbet.