RaKuu, a sushi bar and Asian restaurant, is the first culinary venture for Erik and Bryan Le, who moved to Northwest Houston from Louisiana after Hurricane Katrina. Although the family did not sustain major losses during the storm, Erik said they felt the Houston area held more opportunity.

“The Spring area is growing,” Erik said. “We see a lot of potential.”

The Le brothers’ parents had previously owned a restaurant in Vietnam, but Erik said he studied computer science at the University of Houston and worked in that field for several years before deciding to go into the restaurant business.

RaKuu opened in April 2014. The restaurant combines Japanese, Chinese and Vietnamese cuisine and employs six chefs—two for each region featured on the menu.

“If your dad wanted to have sushi and mom wants Chinese, you can have a one-stop shop,” Erik said.

The restaurant focuses on healthy versions of traditional recipes, Erik said. For example, spring rolls, which typically include rice noodles, are instead prepared with lettuce and sprouts to offer a low-carb appetizer.

Pho, a Vietnamese noodle soup, begins with beef bones, which are simmered for hours. The fat is skimmed off to lighten the broth and herbs and spices, including cinnamon and anise, are added to create the soup’s distinctive aroma and flavor. Traditionally a beef dish, RaKuu also makes the soup in vegetable, chicken and seafood versions.

A sushi chef’s focus is more on the knife than the stove, Erik said. Fish used in sushi must be freshly caught. Since the fish is not cooked, the secret lies in the way the cuts are prepared.

“You cut it in one stroke, so you don’t ruin the tissue and the taste,” Erik said. “If you saw at it, you ruin the meat and the texture.”

Part of the aesthetic appeal of a plate of sushi is the presentation, with carefully arranged slices of bright red tuna or orange salmon surrounded by garnishes, Erik said.

“We try to create a simple design,” Erik said. “The focal point is the fish.”

Several dishes draw on the family’s background in Louisiana. The Lafayetta Roll features baked crawfish, and its New Orleans fried rice blends Cajun and Japanese flavors.

About once a month, the chefs design a few featured dishes to try out at the restaurant, such as Korean barbecue ribs.

RaKuu also offers a variety of wines, beers and sake, including flavored and cold sake. Vietnamese coffee and several desserts are also available, including fried banana ice cream, mochi and crepes.

Introducing new specials every few weeks and maintaining a sleek, modern design is important to preserve the sense of simplicity and freshness the restaurant strives for, Erik said.

“We want to make it look every single time like it’s fresh and brand-new,” Erik said.

The name of the restaurant comes from Japanese word “raku,” which refers to happiness, and the extra letter “u” was added to represent the customer, Erik said.

“This is the philosophy that we always have in mind in order to provide our customers a great experience,” Erik said.