Second visit.Sushi Akira. Chef Iwa Kazunori, originally from Wakayama, moved to Tokyo at 18 and trained at the renowned Sushi Takumi Masa in Nishiazabu, later gaining experience at the Michelin three-star restaurant Chazenka. In November 2019, at the age of 28, he opened Sushi Akira in Hiroo. Since its opening, it has been consistently popular and well-received.The restaurant is committed to using the freshest seafood, vegetables, and Wakayama seasonings from across the country. They source directly from top-tier fishermen and fishmongers, such as the legendary fisherman Fujimoto, Hasegawa from Kanagawa, Tsuruichi, and Honda-ya, obtaining extremely rare fish that are hard to find even in high-end establishments. (Especially, they receive freshly caught fish with nerve control from the super wholesaler Hasegawa Daiki, who is active at Nagai Fishing Port. Hasegawa's mushrooms, vegetables, and freshly harvested bamboo shoots are also known for their exceptional quality.)Not only are the ingredients outstanding, but Chef Iwa’s meticulous preparation of each dish showcases the freshness of the ingredients and the perfect balance with the rice (using both white vinegar and red vinegar depending on the topping). His temperature control is excellent, allowing the quality of the ingredients to shine through.The overall quality of the course, the deliciousness, and the intermezzo dishes are simply perfect. Even after finishing all 25 dishes, you won’t feel bored; instead, you’ll want to eat more. This is a testament to the chef's careful planning. (The intermezzo dish, a soup made from freshly harvested madake bamboo, is key!)Every dish was delicious. The most impressive was the grilled botan shrimp, where the sweetness of the meat combined with the mellow soy sauce created a burst of umami. The red shrimp nigiri offered a different sweetness and texture compared to the sweet shrimp, with a rich, sweet aroma that lingered in the nose—truly exceptional. These two dishes showcase Chef Iwa's true skill, with surprising temperature control and aroma.Additionally, the broth made from Kawazu shrimp was rich in flavor, highlighting the essence of the shrimp.Chef Iwa's humble and warm personality seems to translate directly into the exquisite flavors of the dishes, and his staff are friendly and provide excellent service. I had a wonderful time this visit. Thank you very much. It was a great meal!Menu for June 1, 2020:1. Steamed black abalone from Aomori (900g) with Wakayama white miso and liver sauce2. Abalone and shellfish3. Strawberry stew4. Grilled Kinmedai from Shimoda, Shizuoka5. Sea cucumber6. Saba rolled sushi7. Grilled botan shrimp, brushed with Wakayama three-star soy sauce (cover photo)8. Dashi from Akashi Kawazu shrimp (Saru shrimp)Nigiri:9. Shiro-amadai from Fujimoto in Ehime10. Tai from Akashi11. Freshly caught Aori squid from Hasegawa at Nagai Fishing Port (today's top dish)12. Chutoro from Sado Island tuna13. Otoro14. Marinated akami15. Kohada16. Intermezzo: Soup made from freshly harvested madake bamboo from Hasegawa Daiki17. Isaki18. Horse mackerel and liver19. Shima aji (Shizuoka type)20. Red shrimp from Hasegawa (cover photo)21. Amakusa aji22. Clam soup23. Purple sea urchin (from Fukui, Obama)24. Anago rolled sushi with egg25. Tamago (scallop dashi)
We use cookies on this site to enhance your user experience.
