Las Vegas, NV: Raku

After our trip to Tokyo, I was craving Japanese cuisine almost everyday. I knew Raku would hit the spot during our trip to Las Vegas. The last time we've dined at Raku was back in 2009. This place doesn't need an introduction. You just need to know that this is a place where other world-class chefs dine at off the Strip.

One thing I noticed since our last visit was the dining room had extended to second room. Given the number of diners every night, a reservation is a must. A number of diners were turned away since they didn't have a reservation. If you call the restaurant by 3pm, you can snag an early reservation at 6pm.

As soon as we were seated, we knew exactly what to order. We always try to get a few specials written on the black chalkboard and a number of classics. I recommend ordering the house-made tofu. 

Shrimp Balls

Bluefin Tuna Sashimi

Juicy Deep Fried Chicken

Kobe Beef Outside Skirt with Garlic

Kobe Beef Fillet with Wasabi

Yellowtail with Glazed Soy-based Sauce

Chicken Breast with Skin

Kurobuta Pork Cheek

Steamed Foie Gras Egg Custard

Fluffy Cheesecake

Raku will never let me down. The service is prompt and helpful and the food is unparallelled. 

Raku

5030 Spring Mountain Road

Las Vegas, NV 89146

(702) 367-3511

http://www.raku-grill.com/

Tokyo, Japan: Takazawa

I learned about Aronia de Takazawa after reading this article from the Wall Street Journal. It was a two seat restaurant located behind the Sanyo building in Akasaka. Aronia de Takazawa closed earlier this year and reopened as Takazawa in May. The restaurant now accommodates at its maximum capacity of 10 seats.

For years I was intrigued by this small restaurant. As soon as I booked my flight to Tokyo, this was the first reservation I made. Unfortunately, the restaurant didn't take reservations until up to 2 months in advanced. I had to wait 4 months to make a reservation which was probably the longest wait I had to endure for any restaurant. The wait was worth it because I was not disappointed.

The menu consists of dishes created by Chef Takazawa from previous menus. Sort of like the greatest hits of Chef Takazawa. The wine program was superb but we opted to do a partial wine tasting as I get full easily with wine.

Amuse Bouche

Salmon Roe and Rice

 

Ratatouille (2005)

Vegetable Parfait (2011) 

Pucchin Pudding (2009)

Powdery Dressing (2006) 

Candleholder (2007)

 Hot Balloon (2008)

Dinner in the Forest - Wagyu (2009) 

Macadamia Nut (2009) 

My favorite Japanese wine - Clateau Mercian (2008)

Takazawa's Special Blue Cheese (2011) 

 Petite Fours

 Espresso

I'm glad I found the WSJ article as Takazawa was able to deliver a unique experience like no other. The intimate setting along with whimsical dishes shows that you don't need to have three Michelin stars to have a great meal.

Takasawa

3-5-2 Akasaka Building 2F

Akasaka, Minato-ku, Tokyo, Japan

http://www.takazawa-y.co.jp

What's Next: Las Vegas, NV

We're heading to Las Vegas tomorrow night for some R&R. In a city that never sleeps, I like the fact that we can sleep all day and wake up at night when the city comes alive. I have one reservation secured so far as we plan to use about $275 worth of dining credits from M life as well as an additional $100 from a dining gift certificate I forgot to use last April. 

I have a few more Tokyo posts which I plan to finish up when we get back.

Tokyo, Japan: L'Atelier de Joel Robuchon

It's no surprise that any Joel Robuchon restaurant will be on my dining agenda. Hubs and I have dined at his restaurants in Las Vegas, Monaco, Singapore and now Tokyo. Japan has the most Robuchon establishments than any other country, even France (he has restaurants in 9 countries).

I chose the L'Atelier restaurant because I was too lazy to dress up for the ultra elegant Le Chateau de Robuchon in Ebisu. To be honest, I enjoy restaurants where there is no dress code.

L'Atelier is similar to all of the other locations around the world. I think the Tokyo restaurant is by far the largest compared to Las Vegas and Singapore. It seems all of the chefs were Japanese and no French chef yelling at anyone. I still feel bad for the chef in Singapore who almost burned the foie gras.

After being seated, we were greeted by our French server Sylvan. I make it a point to remember the names of our servers or sommeliers at every Robuchon restaurant. We met the sommelier from Las Vegas (Jonathan) in Singapore last year. We hope to see Sylvan again at another location someday.

Amuse Bouche

Pork Rillette Crostini

Le Jambon

Iberico de Bellota ham with toasted tomato bread

 I forgot what this was called. It was a grilled fish dish. I can't seem to find a description anywhere.

Le Boeuf

Wagyu ribeye with truffled mashed potatoes

Le Foie Gras de Canard

Foie gras with Parmesan Risotto

Caramelized pear with a cinnamon tart

La Tendance Chocolat

araguani chocolate ganache served with a cocoa sherbet covered with bitter biscuit powder

The sauteed foie gras with parmesan risotto was epic. Now I understand why this place is busy during lunch. This is THE dish to order. 

Next door to the restaurant is a small bakery called La Boutique where you can purchase pastries, teas, cookies and small desserts.

As we were leaving the restaurant, Sylvan walked out of the dining area to bid us farewell. He was an excellent server and we hope to see him again perhaps in Singapore or Hong Kong!

L'Atelier de Joel Robuchon
Roppongi 6-10-2, Roppongi Hills, Hillside 220
Tokyo, Japan