Update XX:
At a certain point of going to your favorite restaurants more than a few times in a year, you might start taking it for granted. Aburiya Raku might be one of those places. 
We’ve been really enjoying this place ever since it made its debut in L.A. and it’s just consistently been a great time, each time we go. 
But after experiencing so many great dishes up north (some of them better than anything we’ve ever had in our beloved hometown), I wanted to go back and try some of our great restaurants and enjoy what we have locally. 
Oyaji Tofu (Homemade Tofu with a side of Chili Garlic Sauce and Japanese Mustard Greens):
The mix of spicy, garlicky, pickled Takana veggies, the fragrant Spring-like Green Onions in the tender, Housemade Tofu was great as usual.
Asparagus Skewers:
Perfectly cooked. Tender, smoky.
Grilled Pig Ears:
Love these so much!
Okra Skewers:
Just cooked through, smoky, a nice bit of crunch and the briny-smokiness from the Katsuobushi (Bonito Shavings) really elevate this dish.
(NEW) Sun-Dried Ocean Trout:
It looks like the chefs have been busy trying out new techniques and items. This was a new menu item this evening, Sun-Dried Ocean Trout(!). It was salty (in a good way), meaty, and tasted like a tender “Fish Jerky” but with some fattiness still in the Ocean Trout meat. It went great with our Sake.
Grilled Eggplant:
Asajime Chicken Breast Wrapped with Chicken Skin Skewer:
I’ve been taking this for granted, but seriously Raku’s Yakitori skewer of the Asajime Chicken Breast (normally dried out white meat at most Yakitori joints) is always moist, tender, and so full of deep poultry flavors (because of that Asajime Chicken), and add in the crispiness from Charcoal-Grilled Chicken Skin on the outside, and you have the best Yakitori Chicken Breast Skewer around. 
Beef Tendon Skewer:
Tendon-lovers, don’t miss this. We brought a friend who had never been to Raku before, and he was blown away by how great this was! 
Pork Intestine Skewer:
Even if you normally don’t eat Intestine (I don’t), this one is worth trying. It is my favorite (and one of the only) Intestine dishes I’ll eat anywhere, but it’s that good!
(NEW) Kawari Age:
Another new menu item on the Specials board this evening, Raku was featuring what they called a Kawari Age, which meant a selection of fresh, seasonal Vegetables and Fruit Stuffed with Housemade Ground Shrimp and Deep Fried! 
I loved the Fried Renkon (Lotus Root) Stuffed with Ground Shrimp, and the Shiitake Mushrooms Stuffed with Ground Shrimp the most. The Fried Figs were amazing as well. (@beefnoguy don’t miss this!)
Teriyaki Kurobuta Pork Rib:
Tender, fall-off-the-bone, beautiful Kurobuta (Berkshire) Pork Rib meat that wasn’t overly sweet, but wonderfully smoky.
Takana Inari:
Follow-up Visit:
Yes, we had another friend who also hadn’t been and was dying to try Raku, so we figured, why not? 
Kuroushi Omachi - Junmai Ginjo Sake (Wakayama, Japan):
Wow! This was a great recommendation by our server. There was an almost Muscat scent / subtle note in each sip(!), but obviously there’s no Muscat / Grapes in this Sake. It was lively and sweet, but finished clean. It went fantastic with most of our dishes this evening. (@beefnoguy have you tried this one before?)
Tobiuo - Flying Fish - Sashimi (Kagoshima, Japan):
Raku just got in some Tobiuo or Japanese Flying Fish from Kagoshima, Japan! As usual, their Sashimi preparation and knife skills are absurdly good. The Tobiuo was meatier and firmer than the usual Kanpachi and Shima Aji they offer.
I loved the Tobiuo Fish Belly and Innards being chopped up and marinated with Ginger and other seasonings. Outstanding!
Okra Skewers:
Perfectly cooked again.
Asajime Chicken Thigh Skewers:
Juicy, tender, there’s so much stunning real Chicken flavor from the Asajime Chicken in every bite. So good!
(NEW) Matsutake Dobin Mushi (Matsutake Mushroom & Seafood Broth Steamed in a Dobin Tea Pot):
It looks like it’s Matsutake Mushroom season again! While it seems like Mori Sushi is our go-to (and what our fellow FTC’ers go to for Dobin Mushi), the last 2 years for Dobin Mushi locally have been disappointing: The sourcing is from Oregon, and the Matsutake Mushrooms have barely any scent at all.
So imagine our shock when we found out Raku got in Matsutake Mushrooms from Japan! We couldn’t wait to try it.
First sip:
There’s this wonderful aroma that hits your sense of smell first, and then your taste buds as you sip the beautiful, delicate Broth that’s been steamed with Fish, Chicken and the Matsutake Mushrooms.
Raku’s Matsutake Dobin Mushi was better than Mori Sushi’s Dobin Mushi for the last 2 years. (Seriously.)
Our guest who’s had so many of these items in Japan was stunned into silence. Outstanding! (@PorkyBelly @bulavinaka don’t miss this!
Kanpachi (Amberjack) Sashimi (Kyushu, Japan):
It’s really neat to try out their always great Kanpachi Sashimi against the new Tobiuo (Flying Fish). The Kanpachi was more tender, slightly creamy almost, beautiful in every bite.
Asajime Teba Chicken Wing:
Crispy Chicken Skin, smoky, juicy… just great Grilled Chicken Wings!
Tsukune-Grilled Asajime Ground Chicken + Onsen Tamago:
Their Tsukune (Ground Marinated Chicken) Skewer is always great, but the addition of the Onsen Tamago (Poached Egg) just puts this over the top with a creamy dip (of the Egg Yolk). 
Grilled Pig Ears:
(NEW) Nikujaga (Stewed Pork, Potatoes and Veggies):
Woo! They added a special Nikujaga dish on the menu this evening! We’ve fallen in love with Nikujaga ever since @J_L waxed poetic about it many moons ago on our old board (thanks @J_L!). Raku’s Nikujaga is a bit refined (clean), but tastes like a long-stewed, lightly sweetened Soy Sauce dish of Stewed Pork (some lean and fatty bits), soft, lovely Stewed Potatoes and some veggies. Delicious.
Grilled Yellowtail Belly:
We lucked out and got the last order for their Grilled Yellowtail Belly! Succulent, fatty, luscious, slightly smoky. Our friend was again stunned and devoured piece after piece. It’s just one of the Best Bites of 2017, easily!
SO GOOD!
Kokuryu - Black Dragon - Junmai Ginjo Sake (Fukui, Japan):
We went with Kokuryu (Black Dragon) Junmai Ginjo Sake for our next bottle. It’s smooth, clean, and yet holds up to the grilled and fried dishes here at Raku very well.
Grilled Pork Intestine Skewers:
Juicy Deep-Fried Asajime Chicken:
The refined, unique version of “Karaage” (or Japanese Fried Chicken) seen at many Izakayas, Raku’s version is still great, taking moist, juicy Chicken, and having it sliced in rounds with a bit of the Fried Chicken Skin on the outer ring of the round.
Foie Gras with Glazed Soy-based Sauce:
In honor of Foie Gras, and whatever ban might be incoming, we were here to celebrate great Foie Gras dishes. @A5KOBE @Ns1’s great recommendations still hold true. Perfectly cooked, tender, fatty, just so good!
Steamed Foie Gras Egg Custard:
Another outstanding recommendation from @Ns1 and everyone, one of our favorite dishes at Raku remains as great as always. So creamy, light, airy, perfectly cooked Chawanmushi (Steamed Egg Custard) with Foie Gras mixed into it. There’s this gorgeous note of Foie in every bite of the delicate Egg Custard.
I hope I never take this dish for granted. Outstanding!
Agedashi Tofu:
After having been disappointed with Iroriya’s Agedashi Tofu (using a mass-produced Tofu) (but an otherwise great meal!), trying Raku’s version with their Handmade, Fresh Tofu and perfect execution of crispy exterior floating in a nicely balanced Tentsuyu Sauce (not too much Soy Sauce, nor too much Mirin) was as great as it’s ever been.
Takana Inari:
Seriously, this humble little “Football,” usually the throwaway item in various Sushi Combination platters is so ridiculous in how good it is - the perfectly fluffy grains of wonderful Steamed Rice, the Housemade Takana Pickled Veggies, the Housemade Fried Tofu Skin on the exterior that’s delicate and perfectly seasoned.
I’m glad to have tried places like Ginji and Iroriya on our last few trips, but coming back home, and trying Raku again, the level of execution and sourcing is just on another level and makes it a favorite we love going back to, time and again. I’m so glad we have places like this in our hometown, delivering some of the Best Bites of 2017 and beyond.
Aburiya Raku
521 N. La Cienega Blvd.
West Hollywood, CA 90048
Tel: (213) 308-9393