The website lists four choices: $95 for 6 courses, $125 for 9 courses, $155 for 12 courses and $350 for 25 courses.

Is that information outdated? Do you specify your budget instead of number of courses?

I'm thinking of going here for the first time. Any recent reports or tips? Thanks.

Pete Wells weighs in http://www.nytimes.com/2013/05/01/din...

Thanks for the recs, I'll check them out. I was mainly looking for food ideas. I forgot about fried chicken, any suggestions on places to pick up good fried chicken?

thanks. i just changed my reservation from omakase to a la carte.

Still $298 and doesn't look like it's going down. Does that mean they're going to have truffles all year long, or was this truffle thing just a guise to increase the price?

http://thebaddeal.com/post/4870191759...

I forgot to say I'll be coming from the strip.

Do you usually order a la carte at Raku or get the omakase?

any reports on the kaiseki?

Hello,

I'll be taking a trip to Valley of Fire and wanted to get some recommendations on places I can go beforehand to pick up some picnic supplies. Suggestions on what to buy are also welcome, thanks.

Thanks for the info, that confirms my suspicion with the omakase, sounds like i'll be ordering a la carte. Too bad I missed out on the kaiseki.

I've read about Kabuto and that looks like another option.

How are the tables arranged? Are there certain tables with a better view of the kitchen than others?

I was able to secure a 5:30 reservation for two and requested on the reservation to be seated at the counter.

I've read it can be a bit chaotic when the restaurant first opens, can I assume when I arrive at the restaurant around 5:30 there will be two lines, one for walk-ins and one for people with 5:30 reservations? How many seats are at the counter? Should I arrive earlier than 5:30 to get in the "reservation" line to have a better chance at the counter?

thanks for the info. did you request to sit at the counter or is that just where you ended up?

Can guests with 5:30 reservations request the counter or is the counter reserved just for walk-ins?

price is now $298

http://sf.eater.com/archives/2013/03/...

If you like molecular gastronomy I would try e.

almost as bad as "yummo"

I just called Raku to make a reservation in May for the 15 course Kaiseki and was disappointed to learn they are no longer offering it.

They did offer me a 100pp omakase that I reluctantly accepted.

I've been to Raku once before and ordered almost everything on the menu and really enjoyed it and was looking forward to trying the Kaiseki. From my understanding the kaiseki dinner consisted of mostly off-menu items. My questions are, is the omakase just a selection of items off of the regular menu? Is it worth it? Would I be better off ordering a la carte? Or should I try someplace else?

Thanks.

Thanks for the info, it sounds fun. I was considering the chef's table but $250 seems a bit steep for me.

Nice report. I'm curious what the $250 chef's table fee was for. was it just for the privilege of sitting in the kitchen?

Thanks for the report.

Can you talk about any difficult reservations you had to make and how you made them? Did you call yourself or ask your hotel concierge? I was curious about Aronia de Takazawa. Any tips?

Thanks.

was it difficult to book a reservation at Sawada?

you can't get much more "snooty and pretentious" than at Daniel.

I made a reservation last month on 1/2 and received my confirmation email on 1/5.

Minetta Tavern: cote de boeuf
Hakkasan: dim sum

Jungsik: foie gras
Jungsik: octopus
Blanca: uni, yogurt, brussels sprouts
Blanca: pica
Blacna: 85 day aged wagyu beef
per se: sweet bread with black truffles
masa: toro tartare with caviar
wd-50: wagyu flat iron, mushroom jerky, grape, verjus
wd-50: s'mores, bitter cocoa, meringue, black currant

i didn't know they took requests?

Masa is 450pp. The extended tasting menu at per se is 600.

anybody been to the new the place yet?