Chef-owner Hao Chen’s sashimi skills are matched only by his mastery of the selfie stick. And why not document the various pollies and pop stars drawn to this fun, high-energy dining experience? The service is polished, the seafood the freshest in town and the drinks list includes plenty of premium options.
There’s an element of choose your own adventure – bar seating offers a view of chefs brandishing their knife skills and firing up the robata grill, while booths provide a private setting. But wherever you sit, know that the more traditional plates of sashimi stand in contrast to Hao’s sushi-roll adventurism. The “dragon” consists of prawn tempura, avocado and kimchi wrapped in richly marbled wagyu tenderloin, while the “kumogani” features soft-shell crab tempura with fresh cucumber and daikon.
Desserts, such as roasted sesame ice-cream with sticky miso caramel, are no afterthought. And while bill shock is a risk, ultimately there are few regrets here.
Good to know: Raku is typically open every day of the year, except Christmas and New Year’s.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
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Last visited: February 2026
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
