Raku

Named after a Japanese style of pottery, Raku blurs the lines between art and sustenance. The menu is extensive, showcasing seafood in all its glory. You can have it raw in the kingfish served with truffle yuzu, cold in a spanner crab sushi roll, or hot as king prawns doused in XO butter. Masters of the blades, the chefs expertly slice up fresh snapper, tuna belly and scallops into sashimi or nigiri; add crunch with popcorn shrimp on the tempura menu; and grill high-grade Wagyu on a robata charcoal grill. From the express lunch to the royal tasting degustation, Raku will leave you wishing you lived in Canberra (almost).