Sushi Akira, opened in 2019 by Chef Maeiwa, quickly became a highly sought-after restaurant, making reservations nearly impossible. Now, it has become an ultra-popular spot with a Silver rating on Tabelog, where even the most eager diners find it hard to get a table!I have been a regular since its opening, but after a break due to COVID, this was my first visit in about five years.Sushi Akira is currently the pinnacle of freshness in sushi restaurants in Tokyo. Chef Maeiwa travels across Japan to source fish directly from top-tier fishermen and fishmongers, including Fujimoto, Hasegawa, Tsuruichi, and Honda-ya, acquiring fish that are incredibly difficult to find even in high-end establishments. Every morning, he personally picks up freshly caught, rigorously handled fish from Kanagawa.Chef Maeiwa emphasizes that the flavor diminishes if the fish is not cut fresh, so he skillfully prepares the fish just before serving, using the finest white and red rice to create sushi.Most of the fish are still alive at the time of cutting, with their cells reacting as he slices them. This results in a miraculous combination of the delightful texture of fresh fish and the rich flavor that comes from both the careful handling and the unique marine environment. The taste and aroma are completely different from the fish typically found in Tokyo, making even the same species surprising.Experiencing the freshly caught, translucent squid cut right in front of you is nearly impossible in Tokyo, but its texture, sweetness, and flavor are outstanding, unlike any squid I’ve known.This is a one-of-a-kind sushi restaurant where you can enjoy such freshness and quality right in Tokyo.Despite being relatively young, Chef Maeiwa has undergone remarkable evolution since the restaurant's opening, establishing it as one of Japan's leading sushi spots! This is one of the top three sushi experiences of the year!◇ Appetizers, ◆ Nigiri◇ Soup with Aka-za shrimp◇ Giant grouper◇ Seared red snapper◇ Steamed black abalone◇ Nodoguro with aspic◇ Firefly squid marinated style◇ Grilled sweet shrimp◇ Clam soup◆ White sweetfish◆ Isaki (grunt)◆ Freshly caught squid◆ Chutoro (medium fatty tuna)◆ Otoro (fatty tuna)◆ Marinated fish◆ Kohada (gizzard shad)◆ Umadura-hagi (triggerfish)◆ Shima-aji (striped jack)◆ Sawara (Spanish mackerel)◆ Akaza shrimp◆ Horse mackerel◆ Purple sea urchin◆ Anago (conger eel) rolled sushi with egg◆ Kensasaki squid◆ Ishidai (stone bream)◆ Shima-aji (striped jack)◆ Engawa (flounder fin)◆ Kihada tuna◆ Clam◆ Ibara crab◆ Warm dried gourd roll◇ Tamago (egg omelet)
We use cookies on this site to enhance your user experience.
