Tabelog 4.40π₯
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Sushi Akira is currently helmed by a young chef, Maeiwa San, who was born in 1991 in Wakayama. Before running his own sushiya, he spent 7 years at Sushi Sho Masa and some time at the globally renowned Chinese restaurant in Tokyo, Sazenka. Needless to say, patrons are expected to experience influence from Sho-style sushi omakase and Sazenka in Maeiwa Sanβs cuisine.
Out of respect of his Kansai root, Maeiwa San serves steamed sushi and bouzushi in his regular omakase menu. With regard to shari, he uses a special preparation method involving cooking rice in a Japanese enamel pot called vermicular. The rice is seasoned exclusively with akazu, a barrel-aged red vinegar made from sake lees, along with precise amounts of salt. Akazu imparts a depth of umami and a slight briny sharpness that enriches the rice without overpowering the toppings, making it versatile with different types of netas.
Maeiwa San sourced his maguro from Yunoka as he thinks the owner tends to support young chefs by supplying them with higher quality maguro when compared to other veterans like Yamayuki and Ishiji. The steamed sushi aka mu-sushi was an ingenious rendition of crab sushi, bringing the best out of kegani in terms of sweetness and aroma.
The team of Sushi Akira speaks really good English. The vibes are also less uptight when compared to other top-ranked sushi restaurants in Tokyo. I strongly recommend Sushi Akira to overseas sushi lovers who would like to enjoy sushi and wine in a relaxed manner.
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π΅ Budget: 40,000 yen
