Aburiya Raku

Aburiya Raku owner Mitsuo Endo was born in Tokyo in 1971. He became an apprentice chef in 1988 and learned Kaiseki – Japanese traditional course style cuisine – at prestigious Kaiseki restaurants in Tokyo. When he was 30, Mitsuo Endo decided to move to the United States to make his dream come true. He opened his first restaurant as a head chef in Seattle in 2001, and in 2002, he met his mentor, Koji Imai, who taught him the quintessence of food. Mitsuo Endo moved to Las Vegas in 2007 and opened EN as head chef. In 2008, he opened Aburiya Raku, which means “Charcoal Grill House Enjoyment.”