Raku, named after a Japanese style of handmade pottery that features in the restaurant, is thriving on the magnetic pull of a room full of people having fun.

Grab a seat at the sushi counter, on communal tables, or bring a small group and bag a private six-seater booth. Buckle up for owner-chef Hao Chen’s menu that boasts a mix of traditional and slightly more adventurous Japanese. Start with a round of rock oysters balanced by cucumber and tosazu (bonito-flavoured dressing). Canadian scallops star under a jalapeño and green apple slaw, and mustard ponzu dipping sauce is just lovely with wagyu gyoza. Sign off with toasted sesame ice cream.