REVIEW
Sharing its name with a Japanese hand-shaped ceramics technique, the pages of Raku's lengthy menu espouse a similarly thoughtful philosophy: sit at the counter and watch the chefs dexterously manipulate sleek nigiri into existence, or effortlessly glide knives through pristine bricks of fish while, behind them, flames lick a robata grill stacked with ponzu-glazed New Zealand snapper and Mooloolaba prawns brushed with XO butter. While its position in central Canberra's largest shopping centre tempts an express weekday lunch – perhaps wagyu, truffle oil and white ponzu gyoza, a plate of intricately layered maki rolls and a glass of local wine – Raku's extensive drinks offering, clockwork service and sunny dining room also invite a more leisurely dining experience. Take a seat in one of the intimate screened booths and spend an evening sharing a sake flight and sashimi platter worthy of display in the nearby National Gallery.
ABOUT
Chef Hao Chen
Price guide $$$
Bookings Recommended
Wheelchair access Yes
Price guide $$$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
