Yakitori made up a big part of the menu, and we ordered most skewers and found them largely good. The pig’s ears were unexpectedly satisfying, a contrast of gelatinous and crunch with minimal pork funk. Bacon wrapped anything is always tasty, especially when its thick spears of asparagus.
Chicken featured prominently in the skewered and grilled section, so we worked our way through chicken wings, breast, skin and meatballs. Our favorite, the succulent meatballs drenched in slightly sweet barbeque sauce. As we dug our chopsticks to dislodge the minced meat off the skewers, little puffs of smoke brought the smokey scent straight to our noses. Ah.. my favorite type of perfume.
Raku makes its own tofu and the difference between homemade and industrial is immediately apparent when we tried it’s Agedashi Tofu. The tofu came shaped in a disc, silken soft and only lightly battered and fried without a trace of oiliness. The sauce was also more refined than regular agedashi tofu, topped with enoki mushroom caps and ikura that provided a savory pop.
Raku really does a commendable job with deep-fried foods and a dish of fried shrimp was extremely tasty. The skin was so thoroughly fried that the entire shrimp could be eaten, skin and head on, yet the meat was not over-cooked. Bravo.
Grilled corn was the dish that made me think. Its a special piece of grilled corn, and not just because of its bicolored ears and pretty grill marks. No, the corn’s cob has been removed, and the hollow were the cob is had been stuffed with mashed potato. How on earth did they do it? Till now we still can’t figure it out. No matter, we’ll just let Ruoying eat there more often until she digs out the secret!
5030 Spring Mountain Rd #2