148 Bunda Street, Canberra ACT
Photography Credit Aries Tao
Raku, a sophisticated Japanese fine diner located in the heart of Canberra, offers a compelling dining experience centred around a prominent raw bar at its core. The restaurant’s exquisite sushi and sashimi selections are among the top reasons to visit. Seated at the counter, patrons can witness skilled chefs expertly slicing raw seafood and nigiri, occasionally using a blowtorch to sear delectable portions of tuna and salmon belly. Adjacent to the bar lies a robata charcoal grill, adorned with succulent chicken thigh yakitori skewers and premium Wagyu beef cuts.
The menu at Raku is extensive, featuring a delightful array of tempura, raw and hot dishes, with dedicated sections devoted to vegetables and seafood. The emphasis is on premium ingredients, as exemplified by the luxurious signature nigiri range, which may include Taiwanese eel paired with foie gras butter and imported Hokkaido scallops matched with truffles. Multiple set menus are available to ease the choice-making process, ranging from an express lunch to a delightful degustation personally crafted by the Head Chef, Hao Chen.
Complementing the culinary experience is an impressive wine selection spanning Europe, Australia and America, along with a diverse offering of over 20 sakes available by the glass and an assortment of Japanese whiskies and Australian gins. Beyond the exquisite culinary delights, Raku’s visual appeal is equally captivating. The restaurant’s design presents a harmonious blend of contemporary elements within a traditional Japanese setting. Earth tones of granite, stone and wood textures, along with clever lighting, create a warm and inviting ambiance. The distinctive bamboo-lined ceiling and illuminated glass partitions, adorned with Washi paper, offer both a sense of privacy and an elegant atmosphere for those seated in the booth area.
The name “Raku” draws inspiration from the Japanese art form, where hand-crafted ceramics are fired in a kiln and allowed to cool naturally, resulting in unpredictable shapes and textures. This philosophy resonates with the restaurant’s design, characterised by blond timber accents and moody lighting, epitomising understated elegance.
Recreate Hao Chen's signature recipe - Tenaga Ebi Nigiri -
on P.190 in the 2024 edition of Flavours of Australia.
Flavours of Australia
92 signature recipes from top Aussie Chefs
200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes from our most coveted restaurants and identities.
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