There’s a charcoal grill blazing on one side of the open kitchen. At another counter, a trio of chefs stands in front of thick cutting boards, slicing sashimi, shaping maki rolls and pressing nigiri. Down a third side there’s a full bar. Somewhere out the back there must be a deep-fryer and a suite of prep benches.

Can you be all things to all people? Raku gives it a red-hot go, offering a sprawling menu of Japanese favourites that lean towards the luxurious, with terms like wagyu, o-toro, truffle and foie popping up frequently, often in combination.

Our advice: take a counter seat and enjoy the show. Those nigiri are a highlight, particularly the bluefin tuna belly. Snapper sashimi with ponzu makes good use of excellent produce. Mooloolaba king prawns with XO butter, meanwhile, brings cross-cultural flair.

The drinks list here is also reason enough to visit, with a selection of wine and sake as impressive as any luxury ingredient.

Best for: Indulgence, and entertainment.

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