This was my first visit to Sushi Akira, located near Hiroo Station, which continues to captivate many food enthusiasts.The owner, Mr. Maeiwa, possesses exceptional skills honed at renowned establishments. His meticulous craftsmanship and friendly service have earned him a stellar reputation, making this popular sushi restaurant a representative of Tokyo, even winning the Tabelog Award 2026 SILVER.Today, I enjoyed the "Omakase with Appetizers and Sushi (JPY 44,000)." I was completely overwhelmed by the impressive variety and the astonishing selection of white fish, which is surprisingly abundant for a sushi restaurant in Tokyo.【Omakase Course Contents】■ AppetizersHairy Crab Shabu-Shabu with Soft-Shelled Turtle Broth:The concentrated umami of the turtle broth elevates the delicate sweetness of the hairy crab to its peak.Aburi Kinmedai from Shizuoka with Fukui's Local Mustard:The highlight of the day. The exquisitely seared kinmedai's sweet fat is beautifully complemented by the sharp spiciness of Fukui's local mustard.Braised Abalone from Aomori:The abalone, luxuriously cooked, is astonishingly tender and aromatic.Natural Shima-Aji with Only the Skin Seared, Soft-Shelled Turtle and Citrus Jelly:The crunchy texture and rich flavor of the shima-aji are harmonized by the refreshing citrus and the depth of the turtle jelly.Marinated Firefly Squid:The rich flavor of the innards and the perfect seasoning make it a delightful pairing with drinks.Grilled Botan Shrimp:The shrimp, grilled to perfection, has a concentrated sweetness.Soup:A comforting bowl that gently wraps up the preceding dishes.■ SushiSweetfish:The highlight of the day in sushi form. The moist texture releases a clear and profound sweetness.Isaki:A refreshing taste that evokes early summer.Aori-Ika:The careful slicing maximizes the squid's sticky sweetness.Chutoro:A perfect balance of acidity and fat.Otoro:The moment it enters your mouth, the high-quality fat melts away.Marinated Red Meat:A classic finish with a concentrated umami.Kohada:Perfectly seasoned, creating a wonderful harmony with the rice.Umatsurahagi:The rich liver flavor intertwines with the fish's umami, creating an exquisite taste.Managatsuo:Notable for its unique and refined fat content.Akazamebi:Luxurious sweetness and stickiness cling to the rice.Tamura's Horse Mackerel:While rich in fat, it maintains a refreshing quality of excellent quality.Fukui's Purple Sea Urchin:No off-flavors, just a clean sweetness that fills your mouth.Anago Nigiri and Tamagoyaki Roll:The savory flavor of the anago and the gentle sweetness of the tamago create a satisfying conclusion.■ AdditionsKue:Overwhelmingly strong umami and elasticity.Oomonhata:Elegant and deeply flavorful with each bite.Ishidai:A crunchy texture followed by rich white fish flavor.Nodoguro:The rich fat bursts forth, making it exceptional.Kihada Tuna:A refreshing and pleasant umami.Braised Clam:The sweet sauce and the clam's umami work perfectly together.The beautiful presentation concludes the omakase and additions.【Overall Evaluation】Not only was the number of dishes in the main course impressive, but the variety of additions was astonishing. I could feel the owner's strong commitment to sourcing, especially with the rich variety of white fish that is hard to find in Tokyo.Mr. Maeda and the staff were incredibly friendly. Despite being a high-end restaurant, the warm and approachable service made for a relaxed atmosphere, allowing me to enjoy the best time. I would love to visit this remarkable establishment again. It was a great meal!