Raku - East Village

Chef Norihiro Ishizuka rounds out the noodle menu with classic small bites. The restaurant's layout is split into two distinct areas: Side A features a small bar alongside larger booths, while Side B retains the original setup of movable tables. Though the quarters are tight, visitors note the intimate space is particularly suited for rainy days. Among the specific dishes, the Sansai Udon features wild mountain plants in a subtle, high-end broth.