Raku

Chef Norihiro Ishizuka draws on over six decades of culinary experience to shape this concise menu centered around handmade udon noodles and signature dashi soup. Voluminous bowls of chewy, silky noodles arrive alongside classic small bites in a contemporary, minimalist dining room. While the kitchen draws high praise for its comforting broths and noodles, guests frequently note that seating is tight and wait times stretch during peak hours.