Yohodo Oishii. The literal translation from Japanese is “very tasty” – but that banal (albeit positive) description does a disservice to the mind-blowing creations sent-out of the immaculate kitchen, at Sweets Raku.

Under the watchful eye of Chef Pâtissière Mio Ogasawara, the sharply dressed pastry elves working diligently behind the bright white counter of Sweets Raku, serve the 13 guests lucky enough to grab a seat at the shiny white marble-topped counter (and the ten granted seats at one of the pâtisserie’s few white marble-topped tables).

While there, the five of us (myself, Jaime Martin, Kristen Graves, Nicole Ruvo Falcone, and her adoring husband, Michael Falcone), having just concluded dinner, next door, at Trattoria Nakamura-Ya (home of the famed Linguini with Creamy Tomato and Uni Sauce), were each presented with rolled scrolls served next to a dish with raspberry sauce. Upon opening, the scrolls revealed menus, set with gold type, that (due to being made from potato-starch) were completely edible. And while devoid of taste, the raspberry sauce made it pretty great.

We ordered a bottle of Canadian Icewine. It was pretty sweet, and reminded me of the ceremonial wine over which I performed the Kiddush, at my Bar Mitzvah. Apparently, ceremonial wine is the same, regardless of religion; because simultaneous to my musing about Manischewitz, someone at the far end of the table was holding-up the menu and wineglass while joking about receiving the Eucharist. Make no mistake, though; this ain’t no Mad Dog 20/20. Five cases of Chardonnay icewine were released by Royal DeMaria, in 2006. Priced at just under $27,000 (US) per half-bottle, this Canadian wine became the priciest wine in the world. Pour that in your snooty Sauternes sipper, eh?

But when the food started coming to the table, we all came together and immediately fell-out. Each plate was more awe-inspiring than the last. We started with menus and raspberry sauce; and then moved into the Amuse - a mango sorbet covered with mint jelly. While the combination might sound God-awful, in actuality it was light and refreshing.

A quintet of incredible dishes was served to us, in the following order – Red Rock (raspberry fondant), Baton (chocolate and pistachio mousse), Marriage (strawberry and banana), Angel Cream (fromage pear), and Mt. Fuji (chestnut cream cake). Then we were presented with these cream puffs that could only have been lighter if they’d been filled with helium.

As we learned from its big-sister, Aburiya Raku (located in the same generic PT’s Pub-anchored strip-mall); Sweets Raku should be judged not by its locale, but rather on the exquisite confections it serves ,as well as its razor-sharp ultra-modern Japanese design. And while they don’t accept reservations, rest assured, they most definitely accept American Express.

Sweets Raku – Dessert Restaurant
5040 West Spring Mountain Road - #3 | Las Vegas
(702) 290-7181

Get into it!