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.
- 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
seaweed jelly in a chicken and vinegar broth
burrata, balsamic, sun-dried tomato, shaved karasumi
buckwheat mochi tempura
chicken breast in soy glaze
popcorn chicken cartilege
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