Rakuzen's ambience brings from Japan the latest in restaurant interior design. Classic lines and colours dominate, complemented by creative use of space to accentuate roominess and accommodate a large crowd, while at the same time maintaining privacy.
Culinary-wise, the menu maintains its tradition in serving the best Japanese cuisine by its bona fide chefs from Japan. Backed by years of experience, executive chefs Takahiro Kinoshita and Yoshikatsu Taira stay on the beaten path of authentic Japanese cooking.
Examples of starters include Sushiya no Sakusaku Sappari Salada, a lovely tossing of seafood and greens with special Rakuzen dressing made of mayonnaise, oil, miso and blended vegetable.The Jumbo Chawanmushi Kaisen Ankake is a nice blend of soft steamed egg with shark's fin, scallops, prawns and crabmeat. This comes with a top layer of clear, flavourful broth.
Of course, what is a Japanese meal without raw seafood dipped in soy sauce and wasabi? The Senraku Sashim Moriawase is where connoisseurs can judge the worth of a Japanese restaurant: through the freshness of the raw tuna belly, salmon, scallop and squid, among others. For cooked options, there is the Hotate no Misomayo Yaki (grilled scallop with miso and mayonnaise), topped with springy hon shimeiji mushrooms.
A popular dish with both local and Japanese diners is the Dragon Roll, in which crispy fried prawn is wrapped in seaweed and rice, and topped with avocado slices.
Other options include Inaniwa Udon and Unagi Zen and desserts include Yuzu Sorbet and the Goma Ice (black sesame ice cream).
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