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Aburiya Raku

Über-chefs like Joël Robuchon and Michael Mina venture to this 31-seat spot far off the Strip for Tokyo-born Mitsuo Endo's excellent skewered meats and seafood, like kurobuta pork cheek and yellowtail (left) grilled on a robata (charcoal grill).

Photo courtesy www.raku-grill.com

Plus: A Self-Guided Study of Japanese Food: Understanding Robata

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