Raku - Review

This swish Japanese restaurant is more than cutting-edge; it’s as sharp as 
a yanagi knife. Sydney chef 
Hao Chen, who recently moved 
to Canberra, has created an eponymous 11-course tasting menu and the tantalising 
tour through his offerings 
is immaculately presented every step of the way. Want 
to venture off on your own? 
The salty pop of orange roe 
atop Tasmanian salmon tartare sets the scene amid the black and bamboo décor. Next, 
try the kingfish with finely chopped red onion and truffle yuzu sauce or tender duck fat confit tebasaki (chicken wings) on miso butter – itself a sake-
infused, wondrously smoky creation that stars in a number of dishes. Japanese whisky fans have a copious list to indulge in and those with a sweet tooth will want to order The Zen Stone, a citrusy concoction 
of chocolate crunch, joconde and kalamansi ganache.

Open seven days for lunch and dinner