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Chef Mitsuo Endo’s Raku—a Japanese-style grill specializing in robata and oden cooking (and nominated for a number of James Beard awards)—is the nearly universal chef favorite for after-service dining. Guy Savoy describes it as Japanese with a “world view,” and loves the fact that it’s open until 3 a.m. Batali loves all the robata dishes there, as well as the Kobe beef-liver sashimi. Get the full Raku experience by calling ahead three days to reserve Chef Endo’s 10- or 15-course kaiseki tasting menu. Otherwise,opt for incredibly fresh sashimi, or the crab and foie-gras egg custard, cooked and served inside the egg. 

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Aburiya Raku

Chef Mitsuo Endo’s Raku—a Japanese-style grill specializing in robata and oden cooking (and nominated for a number of James Beard awards)—is the nearly universal chef favorite for after-service dining. Guy Savoy describes it as Japanese with a “world view,” and loves the fact that it’s open until 3 a.m. Batali loves all the robata dishes there, as well as the Kobe beef-liver sashimi. Get the full Raku experience by calling ahead three days to reserve Chef Endo’s 10- or 15-course kaiseki tasting menu. Otherwise,opt for incredibly fresh sashimi, or the crab and foie-gras egg custard, cooked and served inside the egg.