Japanese Food
Japanese FoodRaku
East Village
Chef Norihiro Ishizuka brings sixty years of craft to every bowl, hand-pulling udon with elastic, al dente texture and those signature pinched ends. Each strand swims in complex dashi with delicate tempura, pink crab, or shredded duck.
Handmade udon specialist
Minimalist Japanese décor
Intimate 20-seat space
Chef with 60 years experience
Tips
🍜"nourishing, healing, pure magic" (Lorenzo Bongiovanni)
🦀"a dazzling array of delicate tempura, plump nameko mushrooms, pillows of pink crab" (Melissa Clark)
🧊try the cold zaru udon for maximum chew
Raku
East VillageOpens Friday at 12:00 PM
Japanese FoodJapanese FoodChef Norihiro Ishizuka brings sixty years of craft to every bowl, hand-pulling udon with elastic, al dente texture and those signature pinched ends. Each strand swims in complex dashi with delicate tempura, pink crab, or shredded duck.
Handmade udon specialist
Minimalist Japanese décor
Intimate 20-seat space
Chef with 60 years experience
Tips
🍜"nourishing, healing, pure magic" (Lorenzo Bongiovanni)
🦀"a dazzling array of delicate tempura, plump nameko mushrooms, pillows of pink crab" (Melissa Clark)
🧊try the cold zaru udon for maximum chew
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