Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Black Raku chawan, or tea bowls, are currently gaining global attention. The founder of the Raku family of potters created this implement at the request of Sen no Rikyū, who elevated the Japanese tea ...

Raku is known as earthenware that is fired at low temperature. But few people are aware that its roots go back to the chawan (tea bowls) that Chōjirō, the first head of the Raku family, crafted for ...

For 15 generations, just one family has crafted the hand-sculpted (rather than wheel-thrown) Japanese pottery known as Raku, which uses a low-fire technique to produce ceramic objects that bear an ...

Once-popular five-year-old Japanese restaurant Aburiya Raku (often known simply as Raku) has quietly closed. While the restaurant’s website and phone continue to detail takeout hours, the business ...

This is not the best time to open a new restaurant. The typical challenges have become intense, to say the least, and those obstacles don’t include the threat of being ordered to close if dining out ...

If you keep up with the food magazines, I’m guessing you know about the original Aburiya Raku, even if you’ve never quite made it out to the place. It’s the loud, informal Japanese restaurant in Las ...

Raku is a traditional Japanese ceramic firing technique from the 16th century. The pots were usually hand-formed from a red clay and used for tea ceremonies. Today, potters are attracted by Raku’s ...