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Sushi Raku is at a crossroads between traditional Japanese methods and innovative flavors and ingredients. Inside a stunning modern setting with bold colors and an emphasis on woods and natural embellishments, exec chef Takayoshi Sekiguchi (his friends call him Taka) has been mastering traditional Japanese techniques working in Japan for 15 years, but here he adds a focus on organic ingredients and sustainable practices. In addition to standard rolls and robata, there are also surprises like pork belly. There's not a ton of new ground broken here, but fresh sushi, good flavors and a nice setting are always winners.