Sushi AkiraThis was my first visit to Sushi Akira.It’s pronounced "Akira."The owner’s father is named Ryo, and it seems he wanted to incorporate the character for "Ryo" into the name.It’s clear that family is very important to them.Thank you for inviting me to such a precious seat.I am truly happy and grateful.The young chef is Mr. Kazunori Iwai.I heard he trained at "Sushi Takumi Masa" and "Chazenka," making him a promising young talent.I’m looking forward to it.I started with a drink of Japanese sake, specifically "Saku" White Crane.◎ Dishes Soup, sashimi, grilled items, steamed dishes, and seared items.Soup: The dashi made from 2.8 kg of conger eel from Akashi, combined with kombu dashi.Hmm? This is from Ao, right?Actually, I went to Ao just yesterday.The exquisite umami of the conger eel is exceptional.Kue (Japanese grouper): Freshly caught from Nagai Port.Nagai Port starts operations at 10 AM, so they go directly to the port to pick this up, showing their commitment.This knife work? It’s from Yoshitaka Tsukiyama.Wait, this is from Ao, isn’t it? (laughs)The freshness and the cross-section are reminiscent of Ao.The flavor of the fish is unparalleled.It’s still alive, just before rigor mortis sets in.I believe the taste of the fish is still vibrant.Kinmedai (golden eye snapper) from Inatori: Seared over charcoal.The cooking is superb, and the skin is incredibly delicious.The Fukui local mustard isn’t too spicy, but it adds a wonderful accent.Tsubaki (black abalone) from Tokiwa: Steamed with kombu.Served with liver sauce made from white miso from Wakayama.This flow might remind everyone of Ao.While Ao took 10 hours, this feels similar.The liver sauce was perfect as a side dish for sake.Ankimo (monkfish liver): From Yoichi.Grated kabosu peel adds a refreshing citrus touch.This light and creamy ankimo changed my perception of it.Botan shrimp: Seared over charcoal with three-star soy sauce.The precision of the cooking is exquisite.This is the best way to enjoy botan shrimp! I was truly impressed by its deliciousness.Akashi: Kawazu shrimp and monkey shrimp dashi.Combined with kombu dashi.This amber liquid, reminiscent of brandy, brings unparalleled happiness.It captures all the umami of the shrimp without any off-flavors.It’s like the best barista extracting the finest coffee.This paired perfectly with the Japanese sake.Tuna from Maruyoshi Suisan in Sado: Caught with a longline weighing 170 kg.I heard he’s very close with Chef Honma from the brother sushi in Niigata.The shiny tuna is incredible.◎ NigiriShiro-amadai (white sweetfish) from Ehime.Freshly caught makogarei (flatfish).Neuro-shime (neritic squid) weighing 2 kg.Unbelievable!The knife work and the texture felt through the teeth.The sweetness and umami are fresh.Hon-maguro (bluefin tuna) from Sado: Starting with chutoro (medium fatty tuna) to otoro (fatty tuna) and akami (lean tuna).The rice is a hybrid of red vinegar and rice vinegar.The presentation of this tuna is remarkable.It was an outstanding piece of tuna.Kohada (gizzard shad): From Amakusa. I’ve never seen knife work like this before.From Ehime, Imabari City.Ishidai (stone bream): Deep umami flavor.This is impressive.Asa-shime (freshly caught squid).Isaki (grunt fish): Seared.Akaza-ebi (red shrimp) from Nagai Port: This has that Ao feel to it.Aji (horse mackerel) tasting comparison: From Sazima in Kanagawa.I couldn’t finish everything.Finally, a clam dashi.The sake kept flowing.For sake lovers, this selection was irresistible:◉ "Saku" Junmai Daiginjo White Crane brewed by Seizaburo Shimizu in Suzuka City, Mie Prefecture.◉ "Etsu Kaijin" Junmai Ginjo from Maruo Honten in Kagawa Prefecture.◉ "KID Muryozan" brewed by Heiwa Shuzo in Wakayama Prefecture, which received the highest award "Champion Sake" at the International Wine Challenge 2020.◉ Plus, a carbonated barley shochu with sudachi.It was a great meal.Everything was incredibly delicious.I hope to visit again if the opportunity arises.
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