Not temp closed - went for dinner over pres day weekend and it’s 10/10
YennaPPa (Luscious.K)
“Finally taste authentic Japanese food, Robatayaki”Trying Japanese food in the United States requires some sacrifice. Let go of your expectations... or sacrifice your money...There are two main types of Japanese food in the United States.Places that prepare and serve reasonably Japanese-like cuisine: The prices at these places are not that expensive, but if you don't lower your expectations of Japanese food, you may get very angry.Another place that does it really well: but it's very expensive. If you don't budget at least $200 to $500 for these places, you might be surprised when you get the bill.<Aburiya Raku>, which we visited this time, is, as the name suggests, <Robadayaki> specializing in grilled food.Robatayaki does not have the atmosphere of a Japanese tavern, but rather a high-end Japanese style atmosphere.However, this is a place where you can experience the best taste at a level in between, without falling into either of the two categories mentioned above.#atmosphereWhen you enter the store, you will notice the “Fish of the day” placed on ice (Photo 19).Expectations are high because these are not fish that are commonly eaten in the United States, but fish that are eaten as raw fish in Japan.The interior of the establishment, which I entered after being guided by a very friendly Usher, had a Japanese atmosphere, but had a very clean, modern feel. I especially like the cozy and cozy cushioned seats on the Patio, and the appetizing orange color makes it even more comfortable (Photo 8).#menuThere are three main menus: Tasting menu, Omakase menu, and Al La Carte menu.The Tasting menu is a menu that consists of several courses from the single menu, and the Omakase menu consists of menus exclusive to Omakase that are not included in the single menu. Most of the single items have Japanese ingredients such as grilled food, sashimi, and stews, but since it is an Aburiya, grilled food such as skewers takes up quite a portion.#tasteFirst of all, the ingredients are so fresh that you can't help but taste it.Properly aged sashimi melts in your mouth, and the quality is as good as any other high-end sushi restaurant. The cooking of not only tuna and salmon but also shiny fish was excellent (Photo 1-3). The grilled wagyu steak I tried was also perfect, including the degree of grilling and the finishing touch (Photo 4-6). The finishing soba and akioni giri are also twosomes up (Photos 12-13). There was no menu that was not delicious from start to finish.For reference, the wasabi was of course freshly ground wasabi, so its freshness and refreshingness were maximized.#combination #cooking techniqueThe combination of dishes here is really good.<Oyaji Tofu>, a home-made tofu dish, is a dish where you mix light homemade tofu with the house's special sauce, mustard kimchi, and chives. Although it was my first time trying this flavor and combination, it was a very delicious and impressive starter (Photo 7). Moreover, the aroma of kaibashi and fresh truffles grilled with Japanese soy sauce seasoning was not forgotten until the end of the drinking session, and the combination of caviar and oyster was a combination that showed the essence of delicious saltiness (Photos 10-11).The cooking technique is also perfect... I ordered a single sashimi of Sea Robin (a white fish belonging to the goby family and a high-quality fish called Houbou in Japan). The back meat was sashimi, and the belly meat was lightly cooked using Matsukawa's cooking method, so the skin was evenly textured. They saved me and let me eat. Of course, after eating all the sashimi, they also fried the whole head and bones (Photo 1-2).#considerationFirst of all, the kindness of the young, handsome Japanese servers is so perfect that it makes me sad.When we ran out of sake, they rushed over to fill our glasses. In particular, the pinnacle of this restaurant's consideration was the sauce container.There are four conditions on the table, but if you are new to Japanese cuisine, it is natural to not know
Atmosphere: 5
Food: 5
Service: 5
E Hobbs
I always arrive purchasing some food here. I loved the quick service and well made food. 5 stars.
Clarke Ethelbert
It's been too long since we were actually in the restaurant. Some of the dishes I do remember though are the stone steak wagyu, which was so tender and delicious, and the salmon belly. All the yakitori was amazing too.We recently picked up their take-out as well. We got the sukiyaki, cold tofu, and the Kamameshi with grilled salmon. And it was probably one of the most delicious take-out I've had. The Sukiyaki and the Kamameshi is both made for two people (and believe me, they aren't lying, even though the pictures look smaller) and for the Kamameshi, you have to give them an hour or so heads up (can't pick up right away). It's definitely worth the wait.
Yvette Ding
The food is okay. But the service is emm. I ordered one bottle of alcohol 260$, even I don’t know. I will not go to here again
Nicholas McNaughton
I often take my friends to this restaurant with my highest recommendations. I go their often. This recommendation is always successful. The the cooking is tasty and the stuff is generous and cooperative. always when we go to this place we have a pleasant evening. highly recommended.
Rudy F.
I love d kobe steak it's full of juice and flavor although its lots of restaurants around la cienega Abiruya has d best flavor.
Chi Yu
This is a belated review for their New Years Bento box. I’m usually not too enthusiastic for New Years bento, but theirs was superb. I’m very enthusiastic for the New Years sake though LOL.
kalin hayashi
Service here is a plus. There is a lot of attention to detail. Easily one of the better restaurants in this city. Outdoor patio in the back is perfect for some privacy but there’s really no bad seat in there. They make room for groups with advanced notice. I really liked everything I took a pic of.
Pauline M.
-Pandemic takeout update-Still delicious as ever... Raku's chirashi is very worth it. Full of fish, tuna, scallop, ikura, tamago. The kamameshi is also not to be missed - but also takes some time so order early for this one.
Raku has been one of my places for take-out during this pandemic time, and so far all my take-outs has been fantastic. Yes you can say it's a little pricey for lunch but worth it when it good. Here is all the take-out that I have had so farBento Box two different kinds. One with Karaage Chicken and the other with Pork Cheek. Both were fantastic but I recommend getting the Karaage. The bento is enough for two people to share.Kaisen Don: Bowl of beautiful fresh fish. Chirashi: This Chirashi Bowl was worth $40. Big cuts of fish and the presentation was made with love.Salmon Don: If you're a salmon lover this is the bowl. You have fresh salmon belly with Ikura.Overall solid take-out. Looking forward to dine here soon.
Heeju S.
I've been meaning to write a review for Aburiya Raku since our first meal here a few months ago. We were so amazed by all the food that we ordered (and we ordered a lot). It's been too long since we were actually in the restaurant. Some of the dishes I do remember though are the stone steak wagyu, which was so tender and delicious, and the salmon belly. All the yakitori was amazing too. We recently picked up their take-out as well. We got the sukiyaki, cold tofu, and the Kamameshi with grilled salmon. And it was probably one of the most delicious take-out I've had. The Sukiyaki and the Kamameshi is both made for two people (and believe me, they aren't lying, even though the pictures look smaller) and for the Kamameshi, you have to give them an hour or so heads up (can't pick up right away). It's definitely worth the wait. I can't wait for them to open back up again so that we can dine in and have more of their delicious food.
Aimys A.
Apple has fallen far from its tree... now upon entry we had to wait 30m after our reservation, we get it, it happens, but it's nice to hear updates while parties are out in the brisk, turns out we all have reservations, good sign! Decore's brighter and more modern than its mothership and boasts an enchanting outdoor dining patio which is bully and OTW the sake display plus choosing your own shotglass is a cute gesture. Knives on the wall is a badass display too, ready for resident evil. Chefs here are ultra friendly, waitstaff too, but the level of experience is more amateur than Vegas, though not any worse or better than other upscale japanese joints in the LA metropolitan area, so it's not good or bad, just OK, perhaps a bit under-par. Perhaps it's because Vegas has been there for years and has long-term pros who're more dedicated? IDK, they do have sense-of-urgency though. ... but not only does the level show in their service and integrity, said with good raisins, but also their depth in flavors, as in having dined at Vegas on six occasions and being less of an ogre on food expertise than the GP, it's safe to say the rich/savory flavors a fan may have grown accustomed to there is milder here, this is based on two visits. The worst part is, portions are noticeable smaller too, e.g. one asparagus order is cut into two portions and that is one course, those are heinous tactics. Tofu too, half the size, compare photos of LA vs Vegas. Nevertheless the enoki mushroom is stellar, plus there's Wagyu on lava rocks! Love the display 'cus boy howdy these rocks are not cheap, but it's wagyu, the garlic sauce IMO is overcomplicated. Bravo on Raku's robata grill and yakitori bites that trumps competitors in the area by-far, Honda-ya, Okura, or even Izakaya Hachi, and run-of-the-mill joints no contest plus to top it off food quality at Raku is top-notch, they don't cut corners, especially the seafood. Again, highly don't recommend the omakase, always a-la-carte for no brow raising, anytime you have to sift through the menu and do complex addition like $3.8 + $18.5 + $245 when your bill's over $1600, that's multiple differentiating figures which is bloody impossible to add, impossible... you'd have to be a walking abacus or a math-magician and I am fortunately not that intelligent.
Marie Fen
The first place we’ve found in the 4 years since we moved to LA that reminds us of Tokyo. Everything is delicious.
Kayla Wu
I would honestly give the highest rating and good positive feedback to the restaurant I've been last night. The food is delicious and the atmosphere is cozy and romantic. All of the staff know exactly what good customer service is. They knew what they are doing and do it professionally. I have nothing to complain about their overall service. Thank you very much!
Not temp closed - went for dinner over pres day weekend and it’s 10/10
“Finally taste authentic Japanese food, Robatayaki”Trying Japanese food in the United States requires some sacrifice. Let go of your expectations... or sacrifice your money...There are two main types of Japanese food in the United States.Places that prepare and serve reasonably Japanese-like cuisine: The prices at these places are not that expensive, but if you don't lower your expectations of Japanese food, you may get very angry.Another place that does it really well: but it's very expensive. If you don't budget at least $200 to $500 for these places, you might be surprised when you get the bill.<Aburiya Raku>, which we visited this time, is, as the name suggests, <Robadayaki> specializing in grilled food.Robatayaki does not have the atmosphere of a Japanese tavern, but rather a high-end Japanese style atmosphere.However, this is a place where you can experience the best taste at a level in between, without falling into either of the two categories mentioned above.#atmosphereWhen you enter the store, you will notice the “Fish of the day” placed on ice (Photo 19).Expectations are high because these are not fish that are commonly eaten in the United States, but fish that are eaten as raw fish in Japan.The interior of the establishment, which I entered after being guided by a very friendly Usher, had a Japanese atmosphere, but had a very clean, modern feel. I especially like the cozy and cozy cushioned seats on the Patio, and the appetizing orange color makes it even more comfortable (Photo 8).#menuThere are three main menus: Tasting menu, Omakase menu, and Al La Carte menu.The Tasting menu is a menu that consists of several courses from the single menu, and the Omakase menu consists of menus exclusive to Omakase that are not included in the single menu. Most of the single items have Japanese ingredients such as grilled food, sashimi, and stews, but since it is an Aburiya, grilled food such as skewers takes up quite a portion.#tasteFirst of all, the ingredients are so fresh that you can't help but taste it.Properly aged sashimi melts in your mouth, and the quality is as good as any other high-end sushi restaurant. The cooking of not only tuna and salmon but also shiny fish was excellent (Photo 1-3). The grilled wagyu steak I tried was also perfect, including the degree of grilling and the finishing touch (Photo 4-6). The finishing soba and akioni giri are also twosomes up (Photos 12-13). There was no menu that was not delicious from start to finish.For reference, the wasabi was of course freshly ground wasabi, so its freshness and refreshingness were maximized.#combination #cooking techniqueThe combination of dishes here is really good.<Oyaji Tofu>, a home-made tofu dish, is a dish where you mix light homemade tofu with the house's special sauce, mustard kimchi, and chives. Although it was my first time trying this flavor and combination, it was a very delicious and impressive starter (Photo 7). Moreover, the aroma of kaibashi and fresh truffles grilled with Japanese soy sauce seasoning was not forgotten until the end of the drinking session, and the combination of caviar and oyster was a combination that showed the essence of delicious saltiness (Photos 10-11).The cooking technique is also perfect... I ordered a single sashimi of Sea Robin (a white fish belonging to the goby family and a high-quality fish called Houbou in Japan). The back meat was sashimi, and the belly meat was lightly cooked using Matsukawa's cooking method, so the skin was evenly textured. They saved me and let me eat. Of course, after eating all the sashimi, they also fried the whole head and bones (Photo 1-2).#considerationFirst of all, the kindness of the young, handsome Japanese servers is so perfect that it makes me sad.When we ran out of sake, they rushed over to fill our glasses. In particular, the pinnacle of this restaurant's consideration was the sauce container.There are four conditions on the table, but if you are new to Japanese cuisine, it is natural to not know
Atmosphere: 5
Food: 5
Service: 5
I always arrive purchasing some food here. I loved the quick service and well made food. 5 stars.
It's been too long since we were actually in the restaurant. Some of the dishes I do remember though are the stone steak wagyu, which was so tender and delicious, and the salmon belly. All the yakitori was amazing too.We recently picked up their take-out as well. We got the sukiyaki, cold tofu, and the Kamameshi with grilled salmon. And it was probably one of the most delicious take-out I've had. The Sukiyaki and the Kamameshi is both made for two people (and believe me, they aren't lying, even though the pictures look smaller) and for the Kamameshi, you have to give them an hour or so heads up (can't pick up right away). It's definitely worth the wait.
The food is okay. But the service is emm. I ordered one bottle of alcohol 260$, even I don’t know. I will not go to here again
I often take my friends to this restaurant with my highest recommendations. I go their often. This recommendation is always successful. The the cooking is tasty and the stuff is generous and cooperative. always when we go to this place we have a pleasant evening. highly recommended.
I love d kobe steak it's full of juice and flavor although its lots of restaurants around la cienega Abiruya has d best flavor.
This is a belated review for their New Years Bento box. I’m usually not too enthusiastic for New Years bento, but theirs was superb. I’m very enthusiastic for the New Years sake though LOL.
Service here is a plus. There is a lot of attention to detail. Easily one of the better restaurants in this city. Outdoor patio in the back is perfect for some privacy but there’s really no bad seat in there. They make room for groups with advanced notice. I really liked everything I took a pic of.
-Pandemic takeout update-Still delicious as ever... Raku's chirashi is very worth it. Full of fish, tuna, scallop, ikura, tamago. The kamameshi is also not to be missed - but also takes some time so order early for this one.
Restaurantji Recommends
Raku has been one of my places for take-out during this pandemic time, and so far all my take-outs has been fantastic. Yes you can say it's a little pricey for lunch but worth it when it good. Here is all the take-out that I have had so farBento Box two different kinds. One with Karaage Chicken and the other with Pork Cheek. Both were fantastic but I recommend getting the Karaage. The bento is enough for two people to share.Kaisen Don: Bowl of beautiful fresh fish. Chirashi: This Chirashi Bowl was worth $40. Big cuts of fish and the presentation was made with love.Salmon Don: If you're a salmon lover this is the bowl. You have fresh salmon belly with Ikura.Overall solid take-out. Looking forward to dine here soon.
I've been meaning to write a review for Aburiya Raku since our first meal here a few months ago. We were so amazed by all the food that we ordered (and we ordered a lot). It's been too long since we were actually in the restaurant. Some of the dishes I do remember though are the stone steak wagyu, which was so tender and delicious, and the salmon belly. All the yakitori was amazing too. We recently picked up their take-out as well. We got the sukiyaki, cold tofu, and the Kamameshi with grilled salmon. And it was probably one of the most delicious take-out I've had. The Sukiyaki and the Kamameshi is both made for two people (and believe me, they aren't lying, even though the pictures look smaller) and for the Kamameshi, you have to give them an hour or so heads up (can't pick up right away). It's definitely worth the wait. I can't wait for them to open back up again so that we can dine in and have more of their delicious food.
Apple has fallen far from its tree... now upon entry we had to wait 30m after our reservation, we get it, it happens, but it's nice to hear updates while parties are out in the brisk, turns out we all have reservations, good sign! Decore's brighter and more modern than its mothership and boasts an enchanting outdoor dining patio which is bully and OTW the sake display plus choosing your own shotglass is a cute gesture. Knives on the wall is a badass display too, ready for resident evil. Chefs here are ultra friendly, waitstaff too, but the level of experience is more amateur than Vegas, though not any worse or better than other upscale japanese joints in the LA metropolitan area, so it's not good or bad, just OK, perhaps a bit under-par. Perhaps it's because Vegas has been there for years and has long-term pros who're more dedicated? IDK, they do have sense-of-urgency though. ... but not only does the level show in their service and integrity, said with good raisins, but also their depth in flavors, as in having dined at Vegas on six occasions and being less of an ogre on food expertise than the GP, it's safe to say the rich/savory flavors a fan may have grown accustomed to there is milder here, this is based on two visits. The worst part is, portions are noticeable smaller too, e.g. one asparagus order is cut into two portions and that is one course, those are heinous tactics. Tofu too, half the size, compare photos of LA vs Vegas. Nevertheless the enoki mushroom is stellar, plus there's Wagyu on lava rocks! Love the display 'cus boy howdy these rocks are not cheap, but it's wagyu, the garlic sauce IMO is overcomplicated. Bravo on Raku's robata grill and yakitori bites that trumps competitors in the area by-far, Honda-ya, Okura, or even Izakaya Hachi, and run-of-the-mill joints no contest plus to top it off food quality at Raku is top-notch, they don't cut corners, especially the seafood. Again, highly don't recommend the omakase, always a-la-carte for no brow raising, anytime you have to sift through the menu and do complex addition like $3.8 + $18.5 + $245 when your bill's over $1600, that's multiple differentiating figures which is bloody impossible to add, impossible... you'd have to be a walking abacus or a math-magician and I am fortunately not that intelligent.
The first place we’ve found in the 4 years since we moved to LA that reminds us of Tokyo. Everything is delicious.
I would honestly give the highest rating and good positive feedback to the restaurant I've been last night. The food is delicious and the atmosphere is cozy and romantic. All of the staff know exactly what good customer service is. They knew what they are doing and do it professionally. I have nothing to complain about their overall service. Thank you very much!