top of page
Screenshot 2020-11-17 at 2.29.48 PM.png
Screen Shot 2020-09-23 at 9.23.45 PM.png

As "Aburiya Raku" means "Charcoal Grill House Enjoyment", we would like you to enjoy our authentic Japanese food. Our goal is to see your smile!

Monthly Sake Sampler

Screen Shot 2020-08-21 at 10.04.08

Every month we feature three great sakes from Japan

We carry about 85 kinds of Sake from Japan including seasonal sake and sparkling sake.

​Sake pairing is available for your

special night.


Screen Shot 2020-08-21 at 9.48.12 PM.png

The owner chef, Mitsuo Endo, was born in Tokyo in 1971. He became an apprentice chef in 1988 and learned Kaiseki: Japanese traditional course style cuisine, at prestigious kaiseki restaurants in Tokyo. When he was thirty, he decided to move to the United States to make his dream come true. The first restaurant he opened as a head chef was in Seattle in 2001. Next year, he put himself in more challenging city, New York. In 2002, Endo met his mentor Koji Imai who taught him the quintessence of food and he joined for opening MEGU Tribeca and Midtown as an executive chef. In 2007, he moved to Las Vegas to seek new challenge and opened EN as a head chef. In 2008, he opened his own restaurant “Aburiya Raku”.

  • Facebook
  • Instagram
  • YouTube
  • Awards

    • James Beard Award Best Chef Southwest Semifinalist (2015)

    • James Beard Award Best Chef Southwest Semifinalist (2014)

    • James Beard Award Best Chef Southwest Semifinalist (2013)

    • Eater Vegas Awards Restaurant of the Year nominated (2012)

    • Eater Vegas Awards Chef of the Year nominated (2012)

    • Opinionated About Dining Top 25 SW & the Rockies (2012)

    • James Beard Award Best Chef Southwest Semifinalist (2011) (2012)

    • James Beard Award Best New Restaurant Semifinalist (2009)

    • Nevada Public Radio Chef of the Year (2008)

Screen Shot 2020-08-25 at 11.29.25

Commitments to Quality



Our charcoal, oak “binchotan” is directly imported from Japan. Binchotan burns at higher temperature and contains less moisture compared to other charcoal, which helps cook ingredients with crisp finish. Binchotan emits substantial far-infrared rays to cook ingredients thoroughly without burning them. Active carbon created by far-infrared rays brings out full flavor of the ingredients. We offer these grilled delicacies to our guests.


We use Kobe Beef from Oregon, free-range organic chicken from California, Kurobuta Pork from Iowa, well chosen fish air-shipped from Tsukiji, Japan. We offer our food with confidence by having selected ingredients prepared carefully to optimize the original flavor with chef’s skills.


Our condiments are all imported from Japan. When it comes to soy sauce, we have 5 different kinds to separate the uses depending on the ingredients. The table soy sauce for the guests is home-blends of them. For the salt, there are 3 different kinds. Our salt is based on the sun-dried natural sea salt made by classic Shiota style, where calcium of shell fossil from Hokkaido is added. We blend this salt with powder of konbu seaweed, dried shiitake and maccha green tea. For the sugar, there are 4 kinds. Especially “Wasanbon” which is famous for the finest sugar has mild and well-rounded taste of sweetness. Our miso is blends of 4 different kinds and ages at least 2 month, which is used for our “yummy miso soup”. In addition, we use Kanzuri :chili paste from Niigata, 3 year aged mirin and akazake: sweet cooking rice wine, dried bonito shavings from Tosa, Rausu-grown Konbu seaweed for broth from Hokkaido, Ko-re-gu-su: chili with island pepper from Okinawa. We have many unique and special condiments to match each ingredient.

bottom of page