The best way to describe the food at Raya might be "Mexasian." The new restaurant at the Ritz Carlton has been advertised as Latin American or Pan-Latin coastal cuisine, but that doesn't explain the presence of miso black cod with kabayaki sauce, tuna tataki salad with lemon ginger wasabi dressing or ingredients like yuzu, daikon radish, sriracha sauce or kaffir lime leaves. So we have chosen to redub it.
There are a few straight Mexican dishes like lobster tacos or the mushroom or beef huaraches; however, most of the dishes combine elements of Asian and Latin American ingredients. Coastal cuisine here seems to mean the coast of Japan but the blending of these cuisines works in a most fortuitous and flavorful fashion. This unique fusion is the brainchild of restaurateur Richard Sandoval and is executed by Chef Greg Howe
The long narrow dining room, now separated from the main corridor by a sculptured hedge of metal leaves, has a breathtaking ocean vista from the lofty, arched, floor-to-ceiling windows. As the sun sets, translucent curtains soften the light and candles are lit at the tables. The room is both elegant and casual. We relaxed in the comfortable upholstered armchairs, perused the menu and watched the sun drop into the sea.