The summer option. Mountain yam adds a silky texture and subtle sweetness. Bonito flakes add umami and visual movement. Served chilled, this is refreshing and refined without being heavy. Perfect when it's hot outside and you still want something authentic and satisfying.
The classic meat udon. The beef is tender and yields easily to the slurp. The handmade noodles stay firm and bouncy — never mushy — and the dashi broth is clean and deeply flavorful. This is the benchmark dish that shows what Raku does differently from every other udon spot in the city.
For those who want heat and depth. The miso-based broth carries pork flavor and a warming spice that builds as you eat. Peanuts add textural richness. Reviewers call this 'the spicy porky cure to a hard day' — rich enough for a cold rainy night but balanced enough to stay clean. The heat level is moderate, not overwhelming.
The standout appetizer. Chicken is marinated before frying, making it incredibly juicy inside with a crispy exterior. The soy-ginger marinade carries through, and a squeeze of fresh lemon brightens each bite. Reviewers consistently call this 'crazy juicy and delicious' — a perfect complement to any udon bowl.
The comfort food option. The broth is thickened with potato starch and enriched with beaten egg, making it silky and luxurious without being heavy. Vegetables and mushrooms add substance and texture. Multiple reviewers mention this as the ideal cold-weather dish — warm, enveloping, and satisfying.
Raku is run by Chef Norihiro Ishizuka, who brings over sixty years of experience. The defining detail is the noodles — handmade fresh, never frozen or store-bought. They're dense, bouncy, chewy, and hold their shape from first slurp to last. The slightly flatter noodles soak up broth while staying silky and firm. Small space, no reservations, cash only, lunch through dinner.
Cash only — there's no card payment option. ATM nearby but bring cash to avoid the trip. Check their hours on the door before coming; they occasionally close early for staff reasons.
No reservations. Arrive before 12:15pm or after 2:30pm on weekdays to avoid hour-long waits. Weekends are perpetually packed. Dinner wait times are usually shorter than lunch.
The dashi broth is the foundation of everything. Chef Ishizuka makes it fresh daily. If you want to taste the difference between Raku and other udon spots, it's in that broth.
Order a hot noodle bowl and the crispy chicken tatsuta-age as an appetizer. The contrast of temperatures and textures is intentional and builds to something greater than either alone.
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