HOUSTON, TX – (December 10, 2009)— Swanky meets sushi at a new restaurant in Midtown, where the modern can go to mingle. Nestled in the heart of midtown, Sushi Raku is combining age-old cooking techniques and modern day ingredients with flair and creativity. Sushi Raku, which means “happy” in Japanese, is located at 3201 Louisiana.

“We are thrilled to open Sushi Raku in midtown" said Patrick Chiu, owner. "We have always wanted to bring the Raku concept to Houstonians; the area of midtown is an extremely dynamic and invigorating destination and we look forward to being a part of the energy and creativity here."

Designed by Austin’s Michael Hsu Designs, the dynamic and sexy interiors of Raku, playfully engages with classic Asian design from a previous era and gives it a modern language. The 6,800 square-foot restaurant features two opposing design themes: one stylish and contemporary with heavy use of red mosaic tile and white oak décor; and the other traditional with life size samurai warriors and drums. Much of the artwork will be created on-site, by a local artist who will entertain guests nightly with his canvas drawings. One stylistic detail, new to Houston, is 60,000 pounds of red, nylon rope that took one week to install.  Imported from Japan, the layers of three-inch wide rope drape the ceilings and walls of Raku’s 1,200 square feet bar area. Other stand out features include, twenty-five foot high ceiling and grand windows; banquette seating throughout; sushi and tempura bars; and three individual ‘dining spaces’ all connected by flowing curtains, that provide guests with privacy.

Executive Taka Sekiguchi brings his mastery of the cuisine to the Raku kitchen, with more than 15 years of experience in Japanese and Pan-Asian cooking. Taka honed his culinary skills working in Japan at traditional Japanese restaurants including Sankafu and Shokudo En. Taka approaches traditional Japanese dishes as if they were works of modern art and efforts are always made to use local produce. Raku seafood will be shipped in daily; and on Friday’s, Raku will feature a “today’s special” with fish that is flown in every Friday morning from Tokyo’s famed Tsukiji market.

“Chef Taka will bring the captivating Japanese culture alive with his amazing creations and presentations of Japanese cuisine blended with Texas flair,” said Chiu. Taka’s Texas fancy is evident in creative dishes, such as: Warm Tomato Water Soup ,with kabocha pumpkin, lump crab, osaka seaweed and mitsuba leaf; Texas Mesquite Smoked Scottish Salmon, with boursin cheese, watercress, orange marmalade salad, salmon roe and chive oil; Texas wagyu beef, with roasted pear tomato, scallion, whipped kabocha, star anise  and aged sake demi glaze; and Tontoro, a 12 hour slow braised Berkshire pork jowl, with  lady apple comport, reduction of au jus and candied Texas pecan.

The Raku bar menu features an extensive list of Sake, that has been carefully selected by Chiu in conjunction with specialty importers. Raku will also feature fruit-infused sake; wine list, and specialty cocktails using distinctive ingredients.

The restaurant seats 250 and private dining rooms and lounge areas are available for special events. Full restaurant buyouts are an option for large-scale parties.