Aburiya Raku
Raku, the Japanese grill specializing in robata and oden cooking, which has also been nominated for a number of James Beard awards, is well-known to gourmands and chefs (locally and nationally) as one of the best Japanese restaurants in the country. It stays open late to accommodate chef fans such as Guy Savoy and Mario Batali, who eat here after service. Call ahead three days to reserve chef Mitsuo Endo's 10- or 15-course kaiseki tasting menu. Otherwise, keep a lookout for Japanese Kobe seared on a hot stone with cognac, impeccable sashimi, and a crab and foie gras egg custard, cooked and served inside the shell.
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