Kobe style: Each gyōza at Raku is filled with a mix of pork meat and a variety of herbs, from shiso to pakuchī. | ROBBIE SWINNERTON
Kobe style: Each gyōza at Raku is filled with a mix of pork meat and a variety of herbs, from shiso to pakuchī. | ROBBIE SWINNERTON

Restaurants / Restaurant Guide

Raku

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Review excerpt: Tokyo's Raku serves a longer, skinnier Kobe variant of dumpling, each just a single bite with more golden-fried wrapper than filling.

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