I visited Sushi Akira, a Tabelog Silver-rated restaurant listed among Japan's top sushi spots, for their lunch nigiri course. Chef Maeiwa, born in 1991 and still in his mid-30s, has quickly gained high acclaim since the restaurant's opening in 2019, achieving recognition as one of the top 100 sushi restaurants within two years and earning a Silver Award in his fifth year. Reservations are now quite difficult to secure.However, what’s truly impressive is his refusal to rest on his laurels; he is constantly seeking new challenges. During my visit, he mentioned two recent initiatives:1. Emphasizing freshness by serving fish caught that morning without agingIn recent years, there has been a trend towards "aged sushi," but traditionally, Edomae sushi has involved letting fish rest for a few days to enhance its flavor. Chef Maeiwa, however, has taken a different approach after participating in an event at Niji Kichi in Ehime, where he worked with the charismatic fisherman Fujimoto, preparing freshly caught fish. He is now focusing on creating nigiri that highlights the freshness of the fish. To achieve this, he has staff who take turns driving to the fish market every morning to pick up fresh catches from the renowned fish dealer, Hasegawa, in Kanagawa. As a result, the squid prepared with Hasegawa's exceptional technique offered a delightful crunch and light flavor, distinct from the rich, aged squid. Personally, I preferred the one-day-old horse mackerel from Amakusa over the freshly caught one from Kanagawa, but being able to compare the two was a rare experience. I believe Chef Maeiwa is still in the process of experimentation, but I am confident he will continue to refine the balance between "fresh" and "aged" sushi based on the type of fish.2. Using red vinegar and rice vinegar for sushi rice based on the type of fishIn recent years, more sushi chefs have started to differentiate their sushi rice based on the fish used, but Chef Maeiwa initially believed that a true sushi chef should be able to bring out the best flavor using the same rice for all types of fish. However, after his experience at Niji Kichi, he began to recognize which vinegars pair well with fresh fish and which do not, leading him to explore the use of different vinegars based on the fish's characteristics and whether it is served fresh or aged. During my visit, he generally used red vinegar rice for tuna and aged fish, while opting for rice vinegar for lighter white fish and fresh catches. I felt that this pairing was spot on.This lunch course focused solely on nigiri, allowing me to taste over 20 varieties, including the differences between fresh and aged fish, as well as the distinctions between red vinegar and rice vinegar rice. It was a delightful experience. I would love to try the full course that includes appetizers as well.I will be keeping a close eye on Chef Maeiwa and Sushi Akira as they continue to innovate and refine their craft. As I mentioned earlier, he is still in his mid-30s. If you become a regular now, I believe it will become a sushi restaurant you can enjoy for the next 30 years. Lunch Omakase Nigiri from JPY 33,000 (tax and service included)- Hamo dashi, 2.8 kg of whole hamo condensed- Freshly caught Mako flounder- White sweet sea bream- Freshly grilled skipjack tuna- Freshly caught squid- Medium fatty tuna from Sado- Fatty tuna from Sado- Marinated red meat tuna in salt crust- Young horse mackerel- Nine-spined stickleback- Grilled Spanish mackerel- Freshly caught squid- Cherry salmon- Grilled sea bream- Red shrimp- Freshly caught horse mackerel from Kanagawa- Horse mackerel from Amakusa- Clam dashi- Simmered clams- Grilled eel rolled with omelet- Spring child (additional)- Kawahagi with liver (additional)- Cucumber roll (additional)- Kanpyo hand roll (additional)- Omelet
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