Through the power of seaweed, sushi compartmentalizes your food into neat, bite-sized spare tires that rejuvenate deflated stomachs. Have sortabreakfast for dinner with a futomaki roll filled with egg, shittake, dried cod, and gourd ($6), or embrace the raw, unmitigated encounter between humankind and fishkind with a ko-haku roll of Texas blue crab, avocado, tuna, and jalapeño ($15). Or keep your seameat affair superficial with a decadent salmon-skin roll with radish sprouts, pickled burdock, and cucumber ($6). Sushi Raku also serves a variety of heat-applied cuisine, sporting with flair northern Japanese robata grill fare. Nab skewers loaded with weighty delectables such as Kobe beef and yuzu pepper ($13.50) or rib eye and wasabi ($7) and enjoy them blackened over a simmering hearth.