content: No doubt, one of the best meals I have ever had!\n\n\n--Started off with the Poached Egg with Sea Urchin and Salmon Roe.  Personally, I am a big fan of Uni so I had to get this dish.  I thought it was great but the sliminess especially when mixed altogether with nameko mushrooms and okras definitely took a little getting used to.  Only if there were more texture to counter the offputting consistency, this dish would have been excellent.\n\n--Next was Steamed Foie Gras Egg Custard.  This dish was really interesting since I have never had foie gras integrated with egg custard before.  The taste is on point with that creamy foie gras texture one would look for.  I decided to give the duck topping to my girl since I annihilated the robata grilled duck.  She said I missed out and should order another so that I could give it a try.\n\n--Their Agedashi Tofu received rave reviews so we decided to give it a try.  The dish itself has great flavors and the fact that it is homemade makes it that much better!\n\n--Also ordered a couple items from their robata grill menu:  \nKobe Beef Fillet with Wasabi [alright]\nKobe Beef Liver [good]\nKurobuta Pork Cheek [really good]\nPork Ear [good]\nDuck with Balsamic Soy Sauce [life changing]\n\n--Ended the meal with Green Tea Cr\u00e8me Brul\u00e9e and hot tea.\n\n\nOverall experience?  Raku is definitely one of the top contenders for Japanese cuisine in Las Vegas.  I enjoyed how great the service was especially since their employees were friendly and helpful--explained everything regarding the restaurant's menu and other daily specials.  As far as the ambiance goes, dining at this place made me feel as if I were actually at a restaurant in Japan while eating some really great authentic Japanese cuisine.  The restaurant itself is quite small so make sure you make a reservation.  I would certainly come back to try some of their off-menu dishes and maybe even try their \""omakase\"" menu.  Oh yea, did anybody else notice that huge tree in the bathroom?! HA