Raku Dining.

Raku brings a sharp, high-end energy to Canberra’s dining scene, merging the technical precision of traditional Japanese craft with a polished Australian edge. Directed by Executive Chef Hao Chen, the kitchen functions as a dual powerhouse: a dedicated sushi team handles delicate sashimi and nigiri with clinical accuracy, while the robata grill produces char-heavy dishes like Alaskan black cod and Scotch fillet. The space is undeniably sleek, characterized by pale timber, glossy tiles, and floor-to-ceiling glass that floods the room with natural light. For the best experience, secure a seat at the heavy timber counter to watch the blade work up close, or retreat into one of the screened booths for something more private. Save room for the toasted sesame ice cream; it has a local reputation that lives up to the hype.