All Fired Up: RAW Eatery Blazes Ahead, New Menu & New Look

RAW Eatery & Wood Grill is a true Shanghai institution, captivating diners since opening in 2016. 

Chef Juan Campos, the visionary behind RAW, has created something truly special, delivering exceptional josper-fired meats and seafood and an ambiance that’s hard to beat. 

Six years on, RAW now enters a new chapter, rolling out a new menu and refreshed interiors. Read on for the new dishes and a short interview with chef-patron Juan Campos. 

About

RAW Eatery and Wood Grill

While it's often referred to as a Spanish steakhouse, RAW is much more than that. 

Yes, their steaks, especially the Uruguayan and Argentinian varieties, are exceptional. And with a Spanish chef in the kitchen, you can expect a unique twist on traditional Spanish dishes. To bring out the best of their raw products, RAW utilizes a josper oven. They were the first restaurant in Shanghai to embrace this charcoal-powered grill and oven, infusing their dishes with a delightful smoky aroma and flavor.

But what sets RAW apart is their ability to provide an all-in-one unique experience. Food, drink, ambiance, and personalization. 

The atmosphere at RAW is simply captivating. 

When the restaurant is in full swing, the energy is electrifying, filled with lively conversations and the clinking of glasses. Starting at 5:30pm, a few quiet tables are available for an early meal. But by 7:30pm, the dining room is bustling, and the kitchen is operating at full throttle. As diners eagerly await their table, they gather at the entrance, drink in hand, exchanging excited conversations. 

And once seated, the true spectacle begins. Juan Campos himself brings out a wooden board adorned with various cuts of steak, showcasing each piece with passion, flair, and charisma.

Juan introducing steak cuts to diners

Interview

Three Questions With
Chef-Patron Juan Campos

Juan Campos

Q

What do you think has contributed to RAW’s success, especially with the hardships of last three years? 

Juan Campos: Maintaining quality is our top priority. Despite challenges, we push through. We strive to understand our customers’ needs and meet their expectations. Being genuine is important to us. It's our passion. I love connecting with guests, seeing them enjoy our food. Ultimately, we want to provide an honest, memorable experience worth returning for.

A

RAW underwent a facelift to give the space a fresh look.

Q

Despite the difficulties, you opened two new concepts. What made you decide to do that? 

Juan Campos: It was not easy to stay open let alone open two new concepts during Covid. We took the risk of rebranding Malabar with a touch of Japanese influence. It was needed, and adaptation is key to success.

Sakaba Malabar now offers a vibrant atmosphere, casual dining, and a creative, value-packed menu. As for Terrakota, we couldn't resist. It was a beautiful space and we found great partners. (Editor’s Note: Terrakota is a European bistro with Mediterranean and Atlantic influences.) 

Same for RAW. We felt that it was time to refresh the space. It's subtle, but it gives new life to the restaurant. 

A

Q

How would you describe RAW? Is it a steakhouse or a Spanish restaurant?

Juan Campos: Both and neither of them. We embrace both but do much more. Our expertise lies in cooking some of the best beef in the market, like UYYU, and we cook them on the josper, which we excel at. Naturally, people would think of us as a steakhouse. As a Spanish chef, some dishes will naturally be Spanish. We have fish and seafood dishes, like the blue fin tuna neck. Plus, we have some new items like a tofu dish and a vegan burger. I would say RAW is a restaurant powered by the josper. 

A

The Food

New Dishes at RAW

Featuring all-new dishes except for the signature RAW's Wagyu Beef Tartare. 

UYYU Wagyu Rillettes (¥128) with teriyaki sauce, Ibérico Pork Rillettes (¥189) with 5J Ibérico ham. House-made rillettes that make excellent starters. Also, you can take home unfinished pots or buy full ones to-go.  

Highly recommend the Iberico Pork Rillettes. Imbued with the nutty flavor of rendered 5J ham. 

UYYU Wagyu Tenderloin Carpaccio (¥248) – Heated 5J fat poured over thin slices of beef, topped with marinated seaweed and served with smoked egg yolk. An already flavorful dish with an extra dose of richness. 

RAW’s Wagyu Beef Tartare (¥178/120g) with smoked egg yolk and fries

A classic dish at RAW. Chunky beef tartare that's perfectly seasoned. 

→ →

Spanish Scarlet Prawns Carabineros (¥238/two) with smoked cauliflower cream and garlic chili oil with shaved mushrooms. A veritable treat of high-quality carabineros with ultra-sweet flesh and juicy heads. 

Josper Sea Bream (¥278) with brown butter lemon foam, piquillo peppers and umami crumble. A meaty-textured fish that's juicy and imbued with smokiness. 

Marinated Japanese Tofu (¥88) with grilled chili, portobello mushroom, and creamed mushroom. Semi-firm and slightly fermented tofu grilled in the josper balanced with vinegary kelp, earthy mushroom, and piquant chili. 

Vegan Burger (¥128) - A good vegan burger! Beyond Meat plant-based patty, which has a unique texture and flavor to it, and lion's mane mushroom for complexity, plus vegan truffle mayo. Flavorwise pretty impressive.

Charcoal Roasted Suckling Goat (¥688) – “Cabrito Asado” served with green leaves salad. Praise be, this is delicious! Zero musk, since it’s a suckling (young) goat. Cooked to tender and crispy crusted and a delicate taste that’s grassy, robust, and with only a hint of gaminess. 

As for steaks, there's plenty to choose from the “butcher’s selection” cuts, served by the kilo. Think a conservative 1.2kg ribeye to a massive 3kg T-bone steak. All beef cuts are from Uruguay or Argentina, mostly wagyu with a marble scoring of M6+. If your group isn’t big enough for those cuts, there are also steaks like picanha (¥428/300g) and skirt steak (¥378/300g).  

Otherwise, there's also this: 

UYYU Wagyu Tenderloin (¥1,188) with grilled foie gras and black truffle.

I don’t usually go for tenderloin as it doesn’t have the marbling I like. But this wagyu tenderloin has me eating my words, and every piece of the steak. 

It’s a heaping 500g UYYU wagyu tenderloin cooked to medium rare, half-sliced to reveal the tender center, and studded with foie gras pieces and shaved black truffle. It’s flambéed tableside with calvados. It’s an incredible piece of meat, tender and full flavored, and the added foie gras just makes it all the richer. 

All desserts are ¥78. Of the three I tried, I highly recommend the “Carrot Cake Our Way” a unique dessert of confit carrots, smoked pumpkin and carrot yogurt ice cream, carrot-orange sauce. Easily my Top 10 desserts in Shanghai. Desserts are also pretty large in portion, suggest sharing. 

Carrot Cake Our Way – Strong fresh carrot notes, candied confit carrots, blackberry for tartness, crunch, carrot and ginger juice for lift, and a spiced cake. Tastes like Christmas.

Grilled Banana Infused in Rum – Burnt salted butter foam, coconut cream, chocorum and passion fruit ice cream, caramelized bananas, crumbly cookies, and crushed nuts. 

Smoked Tiramisu – Stracciatella ice cream, smoked sabayon, coffee foam. Creamy layers soaked with strong coffee. 

Desserts → →

RAW is a gem that deserves to be shared and celebrated. The dedication and passion of the entire team are evident in every aspect of the dining experience. It is no wonder that RAW has gathered and maintained such a devoted following.

While the energy peaks towards the weekend, even on quieter nights, the magic is still present.

Deals

Nomfluence Readers Deals

Nomfluence readers that book via the QR code below will get a complimentary selected drink at RAW! Deal is valid until December 30, 2023. 

• Complimentary sparkling cava or selected cocktail. Limited to one per person with dinner. 

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Sponsored by RAW Eatery & Wood Grill

RAW Eatery and Wood Grill

📍 2/F, 98 Yanping Lu, near Xinzha Lu 延平路98号2层, 近新闸路

📞 62418568 
🕒  Daily, 5:30pm-1am

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