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 ...

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 ...

When you're thrifting for ceramic art to incorporate into your home, one type of pottery stands out among the rest: raku pottery. If you've never heard of it, raku pottery refers to an ancient ...

The “rather serious” restaurant on La Cienega is a lovely place for grilled meat skewers, particularly those with high price tags: One tipoff that Raku hails from Sin City is its proclivity for using ...

I questioned the assumption that it was my duty first and foremost to carry on the Raku legacy. As a youngster, I had a deep rebellious streak, and I was determined to pursue my own interests, even if ...

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 ...

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 ...

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 ...