Update 3:
With the holiday weekend, more friends were visiting and they requested Raku. Which was fine by me. 
Began with a Flight of Sake to try out a few menu options - Hana no Mai Junmai Daiginjo Sake - Shizuoka, Japan | Amabuki Junmai Ginjo - Saga, Japan | Tsukasa Botan Senchu Hassaku Tokubetsu Junmai - Kochi, Japan:
The Hana no Mai was the driest of the 3, crisp and clean. The Amabuki had the longest finish, a bit astringent but interesting and sweet, as it was made with Strawberry Yeast. The Senchu Hassaku was also dry, but not as dry and crisp as the Hana no Mai.
Oyaji Tofu (Homemade Tofu with a side of Chili Garlic Sauce and Japanese Mustard Greens):
After mixing all the ingredients together, this was a fantastic third way to enjoy Aburiya Raku’s Homemade Tofu. It’s really fresh, lightly spicy (not too much) and the Japanese Mustard Greens really makes this dish, giving it an interesting spring-like aspect.
Kegani - Japanese Hairy Crab - Hokkaido, Japan:
This was a nice surprise! They managed to get in some fresh Kegani from Hokkaido. And it was clean, slightly sweet from the fresh Crab meat and their pairing with a special Dashi dipping sauce made it more enjoyable than the Kegani I had at Shunji’s last time.
Tairagai - Pen Shell Clam - Aichi, Japan:
OK, at some point it becomes pretty mind-boggling and absurd: For an Aburiya / Izakaya, Raku is delivering some of the best Sashimi around! The Tairagai is fantastic! It’s delicate, but has a meatiness, and it’s SO fresh and bright. My friends from out-of-town were demanding we order another plate immediately LOL. Fantastic Pen Shell Clam! 
One of the best bites of the evening.
I also really appreciate their condiments with their rotating / fresh Sashimi each night: Some Wasabi, Pickled Chrysanthemum, and Yuzu Kosho.
Ken Salad (Arugula Salad, Chicken Breast, Pine Nuts, Grilled Corn, Sun Dried Tomatoes, Fried Chicken Skin, Wakame Seaweed):
As good as the last time, a fantastic Salad that is savory and really robust: They use their famous Asajjime Chicken, and the Pine Nuts and Grilled Corn add that fragrant sweetness and nuttiness. The Fried Chicken Skin is crispy and crunchy adding a touch of that decadent happiness to each bite, only to be balanced by the Wakame Seaweed (nice and refreshing)).
Mizu Tako Age - Fried Mizu Octopus - Hokkaido, Japan:
This was the one hiccup tonight: The breading on this Fried Mizu Octopus was too soggy. The actual Octopus was thankfully less chewy than the raw one we had Mori (the lone hiccup there as well), with a slight chew but tender and fresh otherwise.
Next began our Yakitori courses:
Asajime Chicken Thigh (Skewer):
As great as before, Raku’s Cage-Free, All-Natural, Dispatched on the Same Day Asajime Chicken is moist, juicy and has a real, fantastic poultry taste!
Asajime Chicken Breast Wrapped with Chicken Skin:
One of the rare cases where the white meat is even better and more flavorful than the dark meat, with the outer crispy Chicken Skin wrapping their amazing Asajime Chicken Breast elevating the whole dish.
Duck with Balsamic Soy Sauce:
Tender, slightly gamy and delicious Duck Skewer.
Pork Intestine Skewer:
Outrageously good! I don’t usually eat much offal, but Raku’s Yakitori chefs have created this skewer of pure awesome: Crispy on the outside, soft, luscious and juicy on the inside, without any pungency associated with Intestine at times. Paging @theoffalo.
Kobe Beef Tendon (from Oregon):
Another highlight (again). Crisped outside, with a creamy, soft, tender inside. My friends demanded another skewer, LOL.
Crispy Asparagus Okaki:
This was a great dish. Asparagus fried with an outer, crunchy crust. It was delicious, the nice balance of fresh Asparagus with a crunchy batter exterior.
Tama no Hikari Junmai Daiginjo Sake - Kyoto, Japan:
In the interesting Sake pairing discussion on the Mori thread, I ran across an amazing Sake pairing tonight: Kyoto’s excellent Tama no Hikari Sake, which is aromatic and slightly sweet with a medium crisp finish, with…
Juicy Deep-Fried Asajime Chicken:
Their version of “Karaage” (Japanese Fried Chicken), where the outside “roll” of Cage-Free Chicken is deep fried, while the inside is juicy and so fresh and savory, it’s already delicious by itself, but with the Tama no Hikari Sake it was PERFECT. Wow! So good.
Portabello Mushroom Stuffed Asajime Ground Chicken:
Serious burst of umami flavor from the Portobello Mushroom and the Ground Asajime Chicken (well seasoned, savory and not overcooked).
Foie Gras with Glazed Soy-based Sauce:
And since @A5KOBE recommended this as one of the best bites of 2016 I had to try…
Thank You @A5KOBE! 
This is a perfect piece of Foie Gras, buttery, rich, delicious, lush, and the Soy Sauce Glaze is a great match. Fantastic! 
Fluffy Cheesecake:
This was recommended, and it did not disappoint: It was indeed very fluffy, light, and so delicious! A great dessert to finish things off.
Mandarin Orange Sorbet:
But their Mandarin Orange Sorbet was even more amazing: Really fresh Mandarin Orange juice (freshly squeezed) and they add it over ice, so more like a fun Japanese Shaved Ice Kakigori treat than it was a “Sorbet,” but so good, nonetheless! It was sunny, sweet, and a bowl of iced happiness.
Aburiya Raku
521 N. La Cienega Blvd.
West Hollywood, CA 90048
Tel: (213) 308-9393
Yah I remember you had recommended the Soba with Chawanmushi before. At the time I completely missed that it was on the menu (noticed it on subsequent visits). I will have to order it once and try it.
