We all love Raku but Chef Endo opened up another robata grill last year, Toridokoro Raku, at the height of the pandemic that’s focused on chicken about a mile down Raku on W Flamingo Rd.
And yes…this restaurant uses 100% organic chicken that’s raised until six months old from LA so I drove to Las Vegas to eat LA chicken.
With the exception of a few items that I didn’t care for like the appetizer set, foie with duck, wings, juicy chicken, and beyond onion…everything was cooked well. But I do prefer the OG Raku more for its variety of items offered on the menu and their nightly specials like sashimi that this restaurant lacks. With that said, I thoroughly enjoyed the range of flavor and texture coaxed from chicken tonight.
Highlights 
:
- Anything that’s chicken off of the robata grill menu except for wings
- mango pudding
- popcorn chicken cartilage
- grilled mochi
Sergio in da house but didn’t grill anything
condiments
seaweed jelly in a chicken and vinegar broth
appetizer set
sea cucumber
burrata, balsamic, sun-dried tomato, shaved karasumi
buckwheat mochi tempura
chicken breast in soy glaze
shrimp
chicken gizzard
chicken cartilege
popcorn chicken cartilege
chicken skin
chicken tail
chicken heart
chicken thigh
egg omelet
grilled mochi
chicken lung
chicken kidney
chicken liver
chicken oyster
juicy chicken - these breasts can be more juicy for sure but nice nutty flavor with a bit of mala spice
chicken wing - a bit dry and rubbery
foie gras and duck - duck is chewy and also a bit dry…the buttery foie couldn’t save it
beyond onion - sweet, salty, and soft but still got a bit of meatiness to it…it’s onion that’s baked for 14 hours in the oven and finished on the grill. it’s interest but i’m not crazy about it.
“mango pudding” - it’s actually a multilayered dessert with sweet mango jelly atop a creamy layer of panna cotta and mango mousse at the bottom
