I visited Sushi Akira in Ebisu, Shibuya Ward.The restaurant is located on the first floor of a building near the Ebisu 3-chome intersection, about a 10-minute walk from Exit 1 of Hiroo Station.This time, I went for dinner and enjoyed the omakase course, starting with appetizers and moving on to nigiri.◆ Here’s what I had in the omakase course:〇... More
I visited Sushi Akira in Ebisu, Shibuya Ward.The restaurant is located on the first floor of a building near the Ebisu 3-chome intersection, about a 10-minute walk from Exit 1 of Hiroo Station.This time, I went for dinner and enjoyed the omakase course, starting with appetizers and moving on to nigiri.◆ Here’s what I had in the omakase course:〇 Appetizers1. Hairy Crab Shabu-Shabu Sado-produced hairy crab. It was served shabu-shabu style in a soft-shelled turtle broth. The crab meat was beautifully presented, fluffy, and incredibly tender. The sweetness was rich, and the turtle broth enhanced the umami, making it exceptionally delicious.2. Kinmedai (Golden Eye Snapper) From Inatori. It was smoked with straw and then grilled over charcoal, focusing on the skin. Served with local wasabi from Fukui and soy sauce. The skin was made crispy by thoroughly drying it with highly absorbent paper before smoking it with straw. The careful preparation resulted in a crispy skin, and the sweetness of the fat was outstanding. The flesh was top quality with exquisite umami, and the aroma and spiciness of the local wasabi enhanced the flavor, making it a true delicacy.3. Nodoguro (Blackthroat Sea Perch) From Nagai, prepared with a nerve-killed technique. It was grilled over charcoal and topped with a citrus-infused jelly made with turtle broth. The nerve-killing technique allowed for a clean, light fat that was delightful. The pairing with the jelly was exceptional.4. Steamed Abalone Freshly steamed abalone from Ibaraki. It was served with a liver sauce made from white miso from Horikawa-ya in Wakayama. The hot, freshly steamed abalone had a chewy yet tender texture. The aroma and umami were perfect, and it was delicious when dipped in the liver sauce.5. Abalone Adductor Muscle Since it was a large abalone, the adductor muscle was removed before steaming, sliced raw, and served with sudachi lime. It was very tender despite being raw. The pleasant scent of the ocean and the umami of the abalone were delightful. I also enjoyed it with the liver sauce, and it was undeniably delicious.6. Bachi-ko (Japanese Horse Mackerel) Grilled over charcoal and served semi-raw. The saltiness was mild, allowing the clean umami of the bachi-ko to shine.7. Grilled Botan Shrimp Grilled over charcoal while being brushed with soy sauce from Mitsuboshi in Wakayama, served with sudachi lime. The sweetness was highlighted by the sudachi and soy sauce, making it as delicious as always.8. Kawazu Shrimp Broth From Akashi. Made solely with Kawazu shrimp and kombu broth, without any seasonings. The aroma was elegant, and the sweetness was intense, making it the perfect palate cleanser before the nigiri.● Nigiri The nigiri was made with two types of rice: red vinegar (aka) and white vinegar (shiro).1. Tai (Sea Bream) Freshly delivered from Akashi. The skin was treated with hot water and cut with a knife sharpened with natural whetstone. (For softer fish like tuna, a knife sharpened with a 30,000-grit stone is used, while fresh seafood is cut with a knife sharpened with natural stones to bring out the original umami.) The slices were thick, and the skin had a nice texture. The fat beneath the skin was rich, and the umami was outstanding.2. Kisu (Japanese Whiting) Lightly marinated with kombu, delivered from Imabari. Two slices were layered and pressed together. It had a thick, fluffy, and tender texture. The sweetness and surprising umami were incredible, and the kombu added a wonderful flavor, making it the best kisu I’ve ever had.3. Aji (Horse Mackerel) A 1 kg aji from Akashi. Lightly marinated and topped with a seasoning made from green onions and ginger. It had a soft texture, and the clean fat was abundant. The flavor was rich and very delicious.4. Chutoro (Medium Fatty Tuna) From Sado, caught with longline fishing. The tuna was cut with a knife sharpened with a 30,000-grit stone. It was served with red vinegar rice at a higher temperature, enhancing the acidity. The freshness and aroma were excellent, and the fat was rich yet refined. The umami was intense, and the freshly cut rice complemented the flavor beautifully.5. Otoro (Fatty Tuna) From Sado. It was cut into small pieces due to the tendons before being pressed. The fat was abundant, and the umami was rich, making it a satisfying otoro for this season.6. Akami-zuke (Marinated Lean Tuna) From Iki, caught by fishing. The marinated lean tuna was very tender. There was no acidity, but the umami was rich and very delicious.7. Aori Ika (Bigfin Reef Squid) Freshly caught from Nagai, treated with a nerve-killing technique. It was cut finely and pressed with salt and sudachi. Due to its freshness, the squid's cells were almost alive, resulting in a texture that was not sticky like typical aori ika but rather firm and chewy. The sweetness burst forth with every bite. I was able to enjoy the freshness and flavor of the freshly caught aori ika that can only be experienced at Sushi Akira.8. Haruko (Young Horse Mackerel) Freshly caught from Nagai, lightly salted. It was pressed with yuzu. The sweetness was incredible. Fish that is lightly salted tends to oxidize quickly, but if used immediately, the sweetness from the freshness can be enjoyed, which I experienced this time. It also had a refreshing umami, and I was amazed by the deliciousness of the fresh haruko.9. Oomon Hata (Grouper) Freshly caught from Nagai. It was pressed with a sweet soy sauce and sudachi. It was fresh and had a nice bite. The refined sweetness and rich umami were delightful.10. Isaki (Chicken Grunt) From Akashi. The skin was grilled over charcoal and pressed with sweet soy sauce and sudachi. The skin was fragrant, and the fat was just right. The flesh had a good bounce and rich umami, making it very delicious.11. Akazaebi (Red Shrimp) A very large akazaebi freshly caught from Nagai. It was pressed while still warm with salt and sudachi. It had a firm texture and was soft. The sweetness was rich and absolutely delicious.12. Aji (Horse Mackerel) Freshly delivered from Amakusa. It was served with green onions and ginger seasoning. It had a thick and tender texture. The aroma, sweetness of the fat, quality of the flesh, and flavor were all perfect, making it an exquisite aji.9. Hamaguri Broth A rich and concentrated broth made from hamaguri clams, serving as an excellent palate cleanser.10. Red Sea Urchin Tasting. I compared three types of red sea urchin and chose my favorite to be pressed. The three types of red sea urchin were: 1. Fukui-produced. 2. Hagi-produced. 3. Ikigami Island, Ehime-produced.11. Red Sea Urchin (Akau) Fukui-produced red sea urchin. I had the opportunity to try the Fukui-produced one, which I rarely get to eat. (Several customers had tried all three types.) The sea urchin pressed with salt was rich in sweetness. It had a beautiful umami and was incredibly delicious.12. Anago (Conger Eel) Sushi Roll with Tamagoyaki Served with a sprig of sansho. The sweetness of the tamagoyaki and the sweetness and umami of the anago combined beautifully, making it very delicious.13. Tamagoyaki (served after additional nigiri) A tamagoyaki made with scallop paste.That was the full course.◎ Additions 14. Harii Ika (White) From Akashi. Known as Sumi Ika in Kanto. Pressed with salt and sudachi. It had a crispy texture. The mild sweetness amidst its lightness was very delicious.15. Kisu (White) It was so delicious that I ordered more.16. Ken-saki Ika (Swordtip Squid) Cut and blanched, pressed with salt and sudachi. It had a nice firmness and chewiness. The clean sweetness was enjoyable with every bite.17. Kihada Maguro (Yellowfin Tuna) From Nagai, a 30 kg yellowfin tuna treated with a nerve-killing technique. Served with local wasabi. It had an incredibly tender texture. The aroma was pleasant, and it had a clean, refined sweetness and gentle umami. I enjoyed the beautiful sweetness and umami of this tuna, which is different from hon-maguro.18. Boiled Hamaguri (Red) From Chiba. Pressed with yuzu. Only the innards were cooked at 100°C, while the rest was prepared at low temperatures for a tender texture. The umami was rich and absolutely delicious.Once again, I enjoyed an exquisite selection of appetizers and nigiri made with seasonal, high-quality seafood.The kinmedai and nodoguro were exceptionally delicious among the appetizers.The tender texture and umami of the steamed abalone were also wonderful.All the nigiri were to my liking, but the kisu, haruko, and aji were particularly outstanding. I was amazed by the freshness and flavor of the kisu and haruko.The two types of gentle-flavored rice were also delicious, and I was very satisfied this time.Due to renovation work, the restaurant will be closed during the summer, so I won’t be able to visit for a while, but I look forward to visiting the newly renovated Sushi Akira.Once again, it was incredibly delicious. It was a great meal! Less
