Had a friend visiting with a hankering for Japanese izakaya, so off we went back to Aburiya Raku. 
There were some real highlights last time so I was excited to go back and try more stuff and recs from the FTC’ers.
Started with Raku’s Tofu (1/2 Order):
Thanks to @js76wisco for the tip. The total opposite of the more commonly seen Agedashi Tofu (Fried), Raku’s Tofu is a homemade Tofu, chilled, and served with Bonito Flakes, Fresh Grated Ginger, Green Onions.
The server recommends trying a bit of it straight up with some Ginger, Green Onions and the Bonito Flakes. It’s clean and pure. Then she recommended trying it with some of the Matcha Salt (Japanese Green Tea Salt), even better. Finally tried some with their Shoyu blend and it was different and nice as well. Very cool.
Ken2 Salad (Arugula Salad with Organic Chicken Breast, Pine Nuts, Grilled Corn, Sun Dried Tomato, Organic Chicken Skin and Wakame Seaweed):
Thanks to @CiaoBob for this rec! SO GOOD! Usually at a lot of the local Japanese izakayas and yakitoriyas, the “Salads” there range from OK to kind of an afterthought. Not so here. [Last time’s Popeye Salad][1] was pretty awesome, and Ciao Bob was right!
The Ken2 Salad was great. It’s SO flavorful, with the Organic Chicken Breast (moist and juicy), nice texture with the crunchy Deep Fried Organic Chicken Skin LOL , the Pine Nuts and Sun Dried Tomatoes…
Some of the Yakitori Skewers arrived next, starting with Asparagus with Bacon Skewers:
Spot on. Nice balance of flavors.
Had to get a repeat of the Tsukune Grilled Ground Asajime Chicken:
The Organic Ground Asajime Chicken was as good as last time. Yup, consistent so far! 
Juicy, fragrant.
Kanpachi Shio Kama (Roasted Amber Jack Collar (Salt version)):
When ordering the Kama (Collar) off of the Robata menu, the server gave us a choice of different Fish to have grilled (Salmon, Amber Jack, Shima Aji and like 2 others). Really nice.
Went with Kanpachi because it rocked last time (in Sashimi form). And it was perfectly roasted / grilled. Juicy, smoky, great!
One of the shocking surprises from my 1st visit to Raku was the fact that at an Izakaya type restaurant, their Kanpachi Sashimi was mind-blowing. I had to know if it was a fluke or not, so on their Specials Menu once again, they had 3 - 4 types of fresh fish for Sashimi preparation this evening. I had to try…
Shima Aji Sashimi (Striped Jack):
I took one bite and just had to stop: FLAWLESS! Super fresh fish, beautiful knife work, no sinewy issues, just drop dead GORGEOUS Shima Aji Sashimi! You have GOT to be kidding me.
Aburiya Raku delivered AGAIN with fantastic Sashimi, rivaling stuff I had at Shunji and Sushi Tsujita earlier this year. 
Highlight.
Fried Ice Fish:
This was… kinda tasteless. 
Not so good. Something like the more traditional Shishamo (Smelt Fish) would’ve been much better.
Kurobuta Pork Cheek Skewer:
[1]: Fantastic Japanese Tapas (Izakaya) hits West Hollywood - Aburiya RAKU - pictures - Los Angeles - Food Talk Central
Thanks to @ilykejordans for the tip. Juicy, fatty Berkshire Pork Cheeks. Nice smoky taste. But personally too fatty for me (my friend loved it).
Pork Intestine Skewer:
I’m not too much into offal, but Raku’s version is a must try. Crisped outside, juicy, tender on the inside.
Had their Kobe Beef Tendon Skewer again… SO GOOD!
Teriyaki Kurobuta Pork Rib:
If you ever wanted to imagine what Berkshire BBQ Pork Ribs would taste like through the lens of a traditional Japanese Robata Grill it is exactly the Kurobuta Pork Ribs at Raku. The “Teriyaki” is really more of the traditional Yakitori sauce, lightly sweet, but thinner and adding a perfect flavor to the smoky tender ribs. Just great stuff.
Apple Marinated Colorado Lamb Chop:
Another awesome creation from Aburiya Raku’s grill masters. Super tender Colorado Lamb Chop.
Live Uni Udon:
I think many of us have tried various sorts of “Uni Pasta” and it has this charm to this interesting fusion-y creation. Raku creates an Uni Udon, using fresh, live Santa Barbara Uni (Sea Urchin) and using thin Udon noodles, Ikura and topping the fresh Uni sauce with more fresh, live Uni and serving it in its dramatic looking shell.
I thought, “Nice presentation, but maybe a bit showy. Probably be all flash and no substance…”
Oh how wrong I was! ARE YOU KIDDING ME?! HIGHLIGHT OF THE WEEKEND! Super fresh, sweet perfect Live Uni melding flawlessly with the thin Udon noodles. 
This was the best Uni Udon / Pasta dish I have ever had. Ever. 
Finished off with Grade A5 Kagoshima Wagyu Beef Sukiyaki:
This is another dish that speaks to the quality that Raku is going for, importing in Grade A5 Wagyu Beef from Kagoshima Japan. 
I was shocked to see this in a regular izakaya. The A5 Wagyu was absurdly tender, and the light poaching in the Sukiyaki broth was a great way to eat it, cooked just right. Awesome!
I am again shocked by the level of quality Raku can execute on. When they are on, they are ON! Some of the best dishes I’ve had this year in any restaurant. But they also have multiple misses and flaws on dishes that just don’t work at times (like their Fried Ice Fish this time, or the Poached Egg last time).
Still, the highlights are too great to pass up. And it’s Midtown LA’s first legit izakaya.
Aburiya Raku
521 N. La Cienega Blvd.
West Hollywood, CA 90048
Tel: (213) 308-9393