5 /5
Reseña
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I’ve been going to Raku for around five years now. They serve the best udon in the city, with some of the best tempura to boot. What’s even more impressive is that they’ve maintained the same quality over the years. It’s gotten to the point that, when it comes to udon cravings, it’s Raku or nothing.For first timers, I highly recommend the ebiten udon to get a taste of the restaurant’s style. Eat the noodles one at a time. I jokingly describe it as savory boba.The udon has a supple, bouncy texture that can only come from being freshly made in-house. Most Japanese restaurants that serve udon—but not exclusively udon—use the frozen stuff in supermarkets. Raku is one of the few that make their own udon.It’s not only the texture of the noodles: everything else is flawless. The broth is a perfect balance of fishy, salty, and sweet. Other restaurants Americanize the broth by making it too sweet; Raku’s broth is the way it should be. The tempura is light and crisp without being oily. Any excess oil is absorbed by the paper it sits on. And, they provide umeboshi as a palate cleanser in between bites in case we are starting to get tired of the bowl of noodles.Raku offers vegetarian options, but the broth feels so unsatisfying in comparison that I’d recommend a cold dipping udon.