Since my initial visit during their first year opened, I've been back a handful of times and felt it was time I updated my review.  \n\nRaku is the kind of place we usually reserve for special occasions and recommend to out of town guests.  Our most recent visit was only last week as the Husband and I celebrated our five year wedding anniversary.\n\nWe attempted to make reservations on the same day and the only opening they had was at 9:00 pm.  We did a walk in to hopefully land a cancellation spot or two of the coveted five counter seats, and it was only a 30 minute wait for the counter seats!  Sweet!  But yes, make reservations way in advance, especially if you have a larger party or it's a weekend.\n\nThe thing to look out for is the Specials Board.  They usually list about 5-6 items on there that range from raw to cooked items.  The weirdest part about this board is that it will change during your visit there.  During our 2-3 hour dinner, we saw some things sell out and get replaced with something else.  The waitstaff doesn't mention the newer items, so it's something you just have to look out for.  (For example, oysters were not listed on the specials board but the party sitting next to us ended up ordering the last giant oyster.  They were seated after us and only knew about it because the oyster was sitting on ice right in front of them!  They had squid on ice too, but it wasn't listed on the specials board!)  So, not only are you keeping your eyes out for the changing Specials Board but you have to see what's fresh and on ice that day!  We do get a few cooked items and although they are good, the raw fish choices are always the best!\n\nThese days we skip the Robata Grill items, not because they aren't tasty but we like to focus on the more unique items.  \n\nOne of our most favorite items is the Crispy Asparagus Okaki ($5).  It's a simple asparagus that's been dredged in rice crackers and deep-fried.  I don't know why it's so good but it just is.  And when you add a little of their matcha salt, oh my gawd!  I just love it.\n\nAnother item we had on this last visit include the Steamed Foie Gras Egg Custard ($10).  There's a piece of duck that lays on top of this dish, and it's actually duck liver they use, not goose.  The foie gras is already mixed in with the egg, so it gives the whole dish a rich egg taste.  \n\nPoached Egg with Sea Urchin and Salmon Roe ($9) is another unusual pairing, mostly because of the mountain yam that gives this dish a slimy texture.  You break up the egg and mix it all together, but you can't help but notice the slimy effect from the mountain yam.  It's a tasty nonetheless.  \n\nThe Kobe Beef Liver Sashimi ($9.50) is something that not everyone would enjoy.  The Husband isn't usually a fan of liver, except served foie gras style, but he was game.  And it did still lend a livery taste, but it's something that you have to try once.\n\nI always enjoy homemade tofu and Raku's Tofu (Whole $5.50) does not disappoint.  They server theirs with bonito shavings, ginger, and scallions.\n\nThe four condiments placed on every table should not go ignored, especially the green tea salt and their own soy sauce.  Yum!\n\nSince they expanded, their bathrooms are indeed something to look at.  First off, it's so clean and pristine and holds one of the cleanest fish tanks you'll ever see on Spring Mountain! \n\nService on our last few visits have been much better compared to my first visit.  The waitress that took care of us at the counter never let my water glass go empty and she was always letting us know when our food was coming so we weren't waiting too long and giving us clean plates too.\n\nMy only real gripe was this: Although I usually love sitting at the counter so I can watch the chefs at work, I also can't overlook things that probably shouldn't be seen by dining guests.  One of the prep guys at the counter sneezed into his hands and continued prepping the food.  I was totally turned off by this, especially because there was a sink right behind him.  It wasn't too long after when the Husband said to me that we weren't going to be ordering anymore cold foods.  When I inquired as to why, he said he noticed the same prep guy just cough into his hands and continue working.  Yes, a sneeze and cough into the very bare hands that were prepping the food.  Yuck.\n\nNonetheless, we still do love Raku and would continue recommending it.  But alas, those basic hygiene issues need to be addressed!  \n\n4.5 stars.