Reduces annual CO2 emissions by:
Raku unites authentic Japanese cuisine with the Spanish tradition of shareable tapas, crafting traditional eastern ingredients such as quail eggs, octopus, and seaweed into artistic, bite-sized presentations. Chefs specialize in robata, skewers of spiced meats grilled over specialty binchotan charcoal, which burns at up to 1,000 degrees to lock in flavor and provide an effective threat for mouthy paper lanterns. The bilingual staff can take orders in both English and Japanese, and complement bites with pours of imported Japanese beers and sakes.
*CO² results were derived from estimated gallons of oil provided by the restaurant that can be recycled in to B100 fuel; or estimated fuel consumption by the company. Emissions are compared to Diesel #2 fuel and are based off EPA's life cycle analysis. Engine year/type may cause variation in results.