Sushi Akira Tokyo

Sushi Akira, a restaurant that's hard to book, is currently operating in the space of Kanda's Sou during its renovation period.The Omakase course mainly follows this flow. The balance between grilled and fresh ingredients is exquisite. The mix of local produce from Wakayama and carefully selected ingredients from across Japan is remarkable.▪️ Hamachi broth ▪️ Hamachi sashimi with soft-shelled turtle ▪️ Bonito, smoked with straw, served with grated green onion and ginger ▪️ Abalone and scallops with liver sauce ▪️ Botan shrimp with three-star soy sauce, grilled yet still fresh and delicious ▪️ Abalone and kombu kelp broth with sea urchin ▪️ Freshly caught sea bream with rice vinegar ▪️ Sea bream ▪️ Chutoro from Sado Island ▪️ Otoro ▪️ Akami ▪️ Aori squid ▪️ Kinmedai, prepared with nerve ▪️ Shima-aji ▪️ Sawara, grilled with straw skin ▪️ Akaza shrimp, known for its strong sweetness ▪️ Freshly caught aji from Akashi ▪️ Ikura ▪️ Clam broth ▪️ Sea urchin ▪️ Anago sushi rolled with egg ▪️ Bonito belly. Less

I finally visited Sushi Akira, a restaurant known for its difficulty in making reservations. After experiencing the meal, I completely understand why it has such a reputation. The quality of the ingredients, the meticulous preparation, and the overall excellence of the sushi made for an unforgettable dining experience.One standout was the uni from Honda-ya. Its aroma, sweetness, and clean finish were remarkable, and the moment it touched my palate, I couldn't help but nod in appreciation of its deliciousness. The sea bream from Fujimoto was also exceptional, showcasing beautiful texture and umami. Instead of being flashy, it offered a deep, lingering flavor that conveyed the power of the ingredients and the skill of the chef.Additionally, the tuna sourced directly from Niigata was impressive. Its freshness was evident, and the rich flavor and aroma of the red meat were beautifully pronounced, clearly demonstrating that they serve high-quality tuna in excellent condition.And we can't forget the grilled botan shrimp, a must-try at Sushi Akira. The balance of its savory aroma, sweetness, and the umami brought out by grilling was outstanding, exceeding my expectations. It had a different charm compared to raw shrimp, with a fragrance and concentration that lingered in my memory.Overall, it was clear that the focus was not just on presenting high-end ingredients, but on thoughtfully enhancing the unique qualities of each one. The flow of the sushi was pleasant, and I enjoyed a highly satisfying experience from start to finish. It's no wonder that reservations are so hard to come by at this renowned establishment. I definitely want to return and experience it in a different season. Less

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Sushi Akira révolutionne le sushi de luxe à Tokyo en poussant le shinkejime à un niveau inédit. En maîtrisant le temps, les découpes et la texture du poisson, il révèle des saveurs d’une profondeur exceptionnelle.

Une approche unique, où tradition et innovation se rencontrent pour réinventer le sushi.

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Sushi Akira is redefining luxury sushi in Tokyo by pushing shinkejime to a whole new level. Through precise control of time, knifework and texture, he unlocks extraordinary depth of flavor.

A unique approach where tradition and innovation come together to reinvent sushi.

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#sushi #tokyo #japon #food #explore Less

It was delicious.Everything was incredibly tasty.I heard that the chef will be going to Melbourne next.Both the head chef and the younger staff were friendly and approachable.It was wonderful.The warm dashi made from conger eel was a great start.The conger eel, with its boneless back portion, showcased excellent technique, allowing me to fully appreciate its flavor.The seared bonito was also fantastic; the cooking was superb.The steamed abalone was exquisite, served with a liver sauce made from white miso that was incredibly delicious.The tenderness was just perfect.The abalone adductor muscle was thinly sliced, providing a great texture, and it was very tasty.The seared minke whale was exceptional and very delicious.The seared sweet shrimp had perfect cooking; it was exquisite and very sweet.The strawberry stew with purple sea urchin was delightful.The sea bream from Akashi was very tasty.The red sea bream was also very good.The striped jack was exquisite.The medium fatty tuna was very delicious.The fatty tuna was also very good.The Meiji sea bream was incredibly tasty.The seared red shrimp was exquisite and visually appealing.The horse mackerel was exceptional; it was a 3kg fish, which is quite rare to find.The red sea urchin was very delicious.The shirasu (whitebait) roll was also very tasty.Everything was delicious.If I have the chance next time, I would love to try Mr. Miyashita's sushi.Thank you for the wonderful meal.I will definitely visit again.Looking forward to it! Less

Special Course at Sou, Higashi-Kanda* Ichiro's Malt Highball Hamo (from Akashi) and Dashi (Rishiri Kombu) Sashimi of Hamo (with back and belly skin) and simmered soft-shelled turtle jelly Katsuobushi Tataki * Nichinichi (Yamada Nishiki from the former Yoneda Village) Black Abalone (from Sado), liver miso Sashimi of Abalone (adductor muscle) Bachiko (half-grilled) ⚫︎ Botan Shrimp * Kido (Junmai Ginjo Natsu no Shippu) Grilled Botan Shrimp Purple Sea Urchin (from Yoichi) with a hint of strawberry * Kamonishiki (Hafuda Sake, Misato Nishiki 2025 BY) Gari Sea Bream (morning-caught from Akashi) White Sweet Sea Bream (from Yahatahama) * Hōken (Super Dry) Aori Squid (from Sakana Hito Hasegawa) Meichidai (morning-caught) Kinmedai ⚫︎ Chutoro Chutoro (directly shipped from Sado) with red vinegar * Hirotokawa (Special Junmai) Otoro Marinated Red Meat Oni Aji (morning-caught from Akashi, about 1kg) Kijihata (morning-caught from Odawara) * Ōraku (Kei) Kinmedai (from Izu Ito, blood removed) ⚫︎ Akaza Shrimp Akaza Shrimp Clam Dashi Red Sea Urchin (from Amakusa, opened on July 21) ⚫︎ Anago Sushi with Dashimaki Tamago Anago Sushi with Dashimaki Tamago Nagasukujira (seared marinated) ← additional Kuro Mutsu ← additional Shirasu Hand Roll (from Imabari, June to July) ← additional Less

This restaurant is notoriously difficult to book, but I was fortunate enough to secure a reservation during a special period when they were operating out of a private members' salon while undergoing renovations. I’m so glad I had the chance to visit. The sushi was truly moving and full of new discoveries.It was the first day of their temporary operation, but everything went smoothly. The counter was very close to the kitchen, creating a lively atmosphere that made for an enjoyable experience.The course for the day included:Appetizers:- Dashi made from hamo (pike eel) and kombu kelp- Sashimi from the back of hamo and boiled soft-shelled turtle jelly- Katsuo (bonito) tataki- Black abalone from Sado Island with abalone liver miso- Sashimi of abalone adductor muscle- Bachi-ko (sea urchin)- Grilled botan shrimp- Strawberry-style murasaki uni (purple sea urchin) from YoichiNigiri:- Tai (sea bream)- Shiro-amadai (white sweetfish)- Aji (horse mackerel) from Akashi- Tuna from Sado Island (chutoro, otoro, akami)- Aori-ika (bigfin reef squid)- Hamo harasu (belly)- Kinmedai (golden eye snapper)- Managatsuo (Japanese mackerel)- Akaza ebi (red shrimp)- Aji from Amakusa- Akau uni (red sea urchin) from Awaji IslandEnding:- Anago (conger eel) egg roll- Clam dashiEvery dish was delicious, a parade of emotions and culinary bliss. The standout for me was the nigiri of aji from Akashi. The sweetness of the fresh fish fat was remarkable. That sweetness blended beautifully with the sweet rice vinegar, making me realize just how sweet aji can be! Of course, the umami was also rich, balanced by green onions and wasabi.The nigiri of shiro-amadai was similarly delightful, with a harmony of sweet fat and sweet rice. The fish fat melted in my mouth, mixing with the rice to create pure happiness.The tuna was paired with red vinegar rice, giving it a sharp acidity.The squid was served chilled, quickly refreshing with salt, sudachi, and rice vinegar. The flow of flavors was masterful.The nigiri of akaza ebi was also impressive, showcasing the shrimp's natural sweetness.Later, they served aji again, this time from Amakusa. It had a different character than the fresh aji from Akashi, embodying the essence of blue fish. Aji tasting comparison was a delightful experience.The akau uni was rich and satisfying, leaving a lingering taste in my mouth that I wanted to savor.All the appetizers were great, but my favorite was the sashimi of black abalone adductor muscle. It was sweet and delicious on its own, without any condiments.It’s rare to see botan shrimp served as an appetizer rather than nigiri, but the grilled shrimp, brushed with soy sauce from Wakayama, was indeed delicious on its own, allowing me to fully appreciate its flavor.The murasaki uni was served in a style reminiscent of Aomori's local dish, strawberry stew, alongside the abalone dashi. Both the dashi and uni were delicious, and the presentation was genius.Throughout the meal, I felt a strong desire to explore various ingredients and elevate them into sushi. Trying hamo and akaza ebi as nigiri for the first time was a revelation, and they were executed perfectly without any awkwardness.Meanwhile, the classic sushi ingredients were given a twist, showcasing originality. For example, the botan shrimp was not formed into nigiri, the aori-ika was served chilled, and the kinmedai was paired with mustard.The rice played a supporting role, not overpowering but rather enhancing the flavors of the ingredients, acting as a shadowy hero. The acidity was well-balanced, and the rice was neither too hard nor too soft.This is what it means to stand out. Given the level of skill demonstrated in this temporary operation, I can only imagine how much better it will be at their main location after renovations. I definitely want to visit again! Less

(Soup)- Freshly caught Hamachi from Akashi(Appetizers)- Uncut Hamachi belly- Katsuo from Kesennuma- Steamed Abalone- Sashimi of Abalone adductor muscle- Charcoal-grilled Botan Shrimp- Purple Sea Urchin in Abalone broth(Nigiri)- Sea Bream from Akashi- White Sweetfish- Tsukasa (young Yellowtail) with Shiso- Chutoro (Medium Fatty Tuna) with red vinegar rice- Otoro (Fatty Tuna)- Aori Squid- Hamachi belly- Torigai (Surf Clam)- Torigai liver- Clam broth- Red Sea Urchin from Obama- Grilled Anago (Conger Eel) Tamagoyaki- Tamago (Egg) Less

●Date: June 23, 2026 (Tuesday) at 8:30 PM, First visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Young Chef's Sushi Course (JPY 24,200 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Sea Bream Broth (from Akashi) ▷Sea Bream Sashimi with Kombu Soy Sauce (from Akashi) ▷Red Sea Bream (from Odawara) ▷Grilled Grouper ▷Fresh Shirasu (from Imabari) ▷Botan Shrimp ▷Kawazu Shrimp Broth with Kombu ▷Sea Bream (from Odawara) ▷Squid (from Nagai Fishing Port) ▷Medium Fatty Tuna (from Sado) ▷Fatty Tuna (from Sado) ▷Red Meat Tuna (from Sado) ▷Giant Grouper ▷Steamed Crab Sushi ▷Horse Mackerel (from Amakusa) ▷Shirasu Hand Roll (from Imabari) ▷Simmered Clam (from Choshi) ▷Clam Broth ▷Purple Sea Urchin (from Yoichi) ▷Anago (Conger Eel) Sushi with Egg Roll ▷Tamago (Japanese Omelette) ●Add-ons ▷Toro-Taku Hosomaki (Half) ▷Sake (180ml) \ JPY 25,960 / ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review I found an opening for the Young Chef's Sushi Course through OMAKASE and made an immediate reservation. There were five appetizers. The lightly grilled grouper was plump, and the texture of the soft-shelled turtle jelly on top was delightful, complemented by the refreshing acidity of sudachi. It was visually stunning and sparkled beautifully. The botan shrimp was cooked to perfection. The center was left rare, seasoned with three-star soy sauce from Wakayama and sudachi, and the moment I bit into it, the umami burst in my mouth. The sushi rice was made from "Nanatsuboshi" from Hokkaido, cooked with soft water from the Shirakami Mountains. The grains were well-defined, and the clean sweetness was impressive. Among the nigiri, the horse mackerel from Amakusa stood out, with a perfect balance of rich fat and the aroma of green onions. The squid was finely chopped and tightly pressed. It was so tender that you didn't even need to chew, leaving a strong sweet aftertaste. The saltwater purple sea urchin had large grains and a melt-in-your-mouth texture. The three types of broth made from Sea Bream, Kawazu Shrimp, and Clams all had a clear flavor, rich in umami without any off-tastes, and the deliciousness seeped into my body. The warm soup served between the nigiri was a nice touch. The final dish, the tamago, contained scallop paste. It had a moist sweetness and umami, providing a high level of satisfaction until the very end. Less

Sushi Akira has become one of the most sought-after restaurants in Tokyo! I truly believe it’s one of the best places I’ve been visiting for years!Here’s what I enjoyed:- 2kg Hamachi from Akashi- Freshly caught Longai Horse Mackerel- Iwaki Kinmedai with mustard from Ito, Shizuoka- Abalone liver with white miso- Yamaguchi Hagi Red Sea Urchin with simmered strawberries- Firefly Squid marinated in soy sauce- Botan Shrimp with Mitsuboshi Soy Sauce- Akashi Kawazu Shrimp broth- Kiss (a type of fish)- Maaji (Horse Mackerel)- Sado Island Chutoro (medium fatty tuna)- Sado Island Otoro (fatty tuna)- Freshly caught Aori Squid with nerve control- Ehime Shiro Amadai (white sea bream)- Freshly caught Longai Oomon Hata (large-scale grouper)- Akazame from Nagai- Amakusa Horse Mackerel- Clam broth- Ehime Futagami Island Red Sea Urchin- Fukui Red Sea Urchin- Anago (conger eel) sushi- Harii Squid- Kamatsu (a type of fish)I truly believe that only Sushi Akira can gather such fresh ingredients in Tokyo!!! They do what others won’t! It’s a unique concept, and I’m always reminded of the dedication and passion that Chef Maeiwa pours into this place!It feels like a life lesson in itself!This time, I particularly enjoyed:- Kiss- Sado Island Tuna- Longai Akazame- Ehime Red Sea UrchinThis restaurant shines in Tokyo! I sincerely hope they continue to stay in Hiroo instead of returning to their hometown of Wakayama!!! Less

In June at Sushi Akira, I look forward to enjoying the red sea urchin during this season. Before that, I indulged in the ultimate dashi and fresh squid and horse mackerel. The rice, both white and red, was even more delightful—truly wonderful.Today's MenuAppetizers:- Dashi from Hamo (pike eel)- Marinated Horse Mackerel- Grilled Kinmedai (golden eye snapper) with straw- Steamed Abalone with liver sauce and white miso blend- Strawberry with red sea urchin from Hagi- Firefly Squid in a pickled style- Grilled Botan Shrimp- Dashi from Kawazu ShrimpNigiri:- Sea Bream- Kiss (Japanese whiting)- Horse Mackerel- Chutoro (medium fatty tuna)- Otoro (fatty tuna)- Marinated Fish- Aori Squid- Shiro Amadai (white sweetfish)- Oomon Hata (humphead wrasse)- Akaza Shrimp- Horse Mackerel from Amakusa- Dashi from Clams- Red Sea Urchin- Anago (conger eel) Sushi Roll Less

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

I visited "Sushi Akira" for the first time.From appetizers to sushi, each dish was crafted with meticulous attention to detail, showcasing the ingredients' natural flavors in a wonderful course. The harmony between the rice and toppings was evident, and it felt like every aspect, from temperature to aroma and texture, was carefully considered.Each piece of sushi allowed me to fully appreciate the umami of the fish, with distinct personalities for each, while the overall flow of the course was beautifully orchestrated. The balance of flavors was exquisite, keeping me engaged and satisfied throughout the meal.The chef's graceful movements added to the experience, and watching him prepare each piece right in front of me created a sense of specialness. The restaurant had a calm atmosphere, combining the tension of a renowned establishment with a comfortable space. The chef's warm personality also left a lasting impression, as we enjoyed a pleasant conversation at just the right distance.Currently, they are not accepting new reservations, so I feel incredibly grateful for the opportunity to visit this time, making it a truly valuable experience.With high satisfaction in the food, ambiance, and service, the sushi left a delightful aftertaste. It makes me eager to try the seasonal ingredients and techniques in the future. It was a wonderful experience. It was a great meal. Less

I revisited my favorite Sushi Akira!I enjoyed a variety of exquisite appetizers full of creativity, including:- Dashi broth with conger eel- Back meat of conger eel (topped with soft-shelled turtle broth)- Grilled Kinmedai (golden eye snapper) with straw- Saba sushi (mackerel)- Steamed abalone- Bachi (sea urchin)- Charcoal-grilled Botan shrimp- Conger eel (belly)- Dashi broth with Kawazu shrimp- Tai (sea bream)- Isaki (grunt)- Harii squid- Chutoro (medium fatty tuna) from Sado- Otoro (fatty tuna) from Sado- Kihada tuna (yellowfin) from Nagai- Kohada (shad)- Oomonhata (grouper)- Conger eel belly- Dashi broth with bamboo shoots- Aji (horse mackerel)- Akaza shrimp- Aji (horse mackerel)- Dashi broth with clams- Anago (conger eel) rolled sushi- Clams- Tamago (egg)The black abalone, steamed to perfection, along with the dashi from the conger eel and shrimp, truly brings out the potential of each ingredient!I was particularly amazed by the Botan shrimp, expertly grilled over Kishu Binchotan charcoal, showcasing a wonderful balance of temperature and aroma!Transitioning from the appetizers to the sushi, the chef's exceptional dedication shines through here as well!The rice, made with red vinegar from Wakayama Prefecture, the chef's hometown, has a mild acidity and a natural sweetness that perfectly enhances the flavors of the tuna and seasonal fish in a harmonious balance!Each dish, combining the solid traditions of Edomae sushi with the chef's unique sensitivity, leaves a lasting impression of deliciousness!I had a truly fulfilling experience, where the chef's humble and warm personality is reflected in every piece of sushi!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's featured menu item is Aji (horse mackerel)!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 2-37-8 Ebisu, Shibuya-ku, Tokyo, Grande Duo Hiroo 1F Nearest Station: Hiroo Station ■ Business Hours Monday, Thursday, Friday, Saturday, Sunday, Holidays, Day before Holidays, Day after Holidays 12:00 - 23:00 Closed: Tuesday, Wednesday Budget: JPY 40,000 - 49,999 Cards: Accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─ 【Rating Criteria】 4.6-5.0 points: A place I want to visit for a lifetime 4.3-4.5 points: I want to return 4.0-4.2 points: Yummy 3.5-3.9 points: Average 3.4 points or below: No comment Less

Not only the nigiri but also the appetizers are surprisingly delicious. The tender abalone is exceptional, and the scallops, which you rarely find at other restaurants, are truly remarkable. The classic strawberry simmered sea urchin and grilled botan shrimp are outstanding as well. This time, I also added three types of soup.I believe the handling of fish is crucial for sushi restaurants, and Akira stands out in this regard.◇ 900g Giant Black Abalone ◇ Fresh Abalone Scallops ◇ Aomori Purple Sea Urchin with Strawberry Simmer ◇ Ito Kinmedai (Golden Eye Snapper) ◇ Semi-cooked Bachi (Butterfish) ◇ Awaji Saba Sushi with Sweet Vinegared Kombu ◇ Grilled Botan Shrimp with Three-Star Soy Sauce ◇ Dashi Soup made from Awaji Kawazu Shrimp ◆ Fujimoto's Nerve-Processed White Sweetfish ◆ Akashi Fujimoto's Nerve-Processed Sea Bream ◆ Medium Fatty Tuna ◆ Fatty Tuna ◆ Tuna ◆ Amakusa Kohada (Gizzard Shad) ◇ Sweet Dashi Soup from Madake Bamboo ◆ Umuzurahagi (Flatfish) ◆ Isaki (Chicken Grunt) ◆ Akaza Shrimp ◆ Horse Mackerel ◇ Clam Dashi Soup ◆ Kurobama Red Sea Urchin ◆ Anago (Conger Eel) Sushi with Tamago (Egg) Roll ◆ Ishidai (Striped Sea Bream) ◇ Tamago (Egg) Less

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) Less

A renowned sushi restaurant, Sushi Akira, located in Hiroo.Chosen as a Tabelog Silver restaurant, it represents the current sushi scene in Tokyo.Upon sitting at the counter, you immediately feel the warmth of Chef Iwa Kazunori.Despite the restaurant's refined atmosphere, there is a welcoming and relaxed vibe that makes the experience enjoyable.The chef's gentle personality, meticulous craftsmanship, and sincere dedication to each piece of sushi come together to create a memorable dining experience that goes beyond just delicious food.This time, I was particularly impressed by the exquisite Akaza shrimp.Its sweetness, aroma, texture, and lingering finish were all exceptional, bringing an involuntary smile to my face with every bite.What sets Sushi Akira apart is the evolution of flavors that I notice with each visit.It feels complete yet continues to reach new heights.The temperature of the sushi, the harmony between the rice and toppings, and the seamless transition from appetizers to sushi are all continuously refined. Less

I visited Sushi Akira, a Tabelog Silver-rated restaurant listed among Japan's top sushi spots, for their lunch nigiri course. Chef Maeiwa, born in 1991 and still in his mid-30s, has quickly gained high acclaim since the restaurant's opening in 2019, achieving recognition as one of the top 100 sushi restaurants within two years and earning a Silver Award in his fifth year. Reservations are now quite difficult to secure.However, what’s truly impressive is his refusal to rest on his laurels; he is constantly seeking new challenges. During my visit, he mentioned two recent initiatives:1. Emphasizing freshness by serving fish caught that morning without agingIn recent years, there has been a trend towards "aged sushi," but traditionally, Edomae sushi has involved letting fish rest for a few days to enhance its flavor. Chef Maeiwa, however, has taken a different approach after participating in an event at Niji Kichi in Ehime, where he worked with the charismatic fisherman Fujimoto, preparing freshly caught fish. He is now focusing on creating nigiri that highlights the freshness of the fish. To achieve this, he has staff who take turns driving to the fish market every morning to pick up fresh catches from the renowned fish dealer, Hasegawa, in Kanagawa. As a result, the squid prepared with Hasegawa's exceptional technique offered a delightful crunch and light flavor, distinct from the rich, aged squid. Personally, I preferred the one-day-old horse mackerel from Amakusa over the freshly caught one from Kanagawa, but being able to compare the two was a rare experience. I believe Chef Maeiwa is still in the process of experimentation, but I am confident he will continue to refine the balance between "fresh" and "aged" sushi based on the type of fish.2. Using red vinegar and rice vinegar for sushi rice based on the type of fishIn recent years, more sushi chefs have started to differentiate their sushi rice based on the fish used, but Chef Maeiwa initially believed that a true sushi chef should be able to bring out the best flavor using the same rice for all types of fish. However, after his experience at Niji Kichi, he began to recognize which vinegars pair well with fresh fish and which do not, leading him to explore the use of different vinegars based on the fish's characteristics and whether it is served fresh or aged. During my visit, he generally used red vinegar rice for tuna and aged fish, while opting for rice vinegar for lighter white fish and fresh catches. I felt that this pairing was spot on.This lunch course focused solely on nigiri, allowing me to taste over 20 varieties, including the differences between fresh and aged fish, as well as the distinctions between red vinegar and rice vinegar rice. It was a delightful experience. I would love to try the full course that includes appetizers as well.I will be keeping a close eye on Chef Maeiwa and Sushi Akira as they continue to innovate and refine their craft. As I mentioned earlier, he is still in his mid-30s. If you become a regular now, I believe it will become a sushi restaurant you can enjoy for the next 30 years. Lunch Omakase Nigiri from JPY 33,000 (tax and service included)- Hamo dashi, 2.8 kg of whole hamo condensed- Freshly caught Mako flounder- White sweet sea bream- Freshly grilled skipjack tuna- Freshly caught squid- Medium fatty tuna from Sado- Fatty tuna from Sado- Marinated red meat tuna in salt crust- Young horse mackerel- Nine-spined stickleback- Grilled Spanish mackerel- Freshly caught squid- Cherry salmon- Grilled sea bream- Red shrimp- Freshly caught horse mackerel from Kanagawa- Horse mackerel from Amakusa- Clam dashi- Simmered clams- Grilled eel rolled with omelet- Spring child (additional)- Kawahagi with liver (additional)- Cucumber roll (additional)- Kanpyo hand roll (additional)- Omelet Less

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) Less

Sushi AkiraThis was my first visit to Sushi Akira.It’s pronounced "Akira."The owner’s father is named Ryo, and it seems he wanted to incorporate the character for "Ryo" into the name.It’s clear that family is very important to them.Thank you for inviting me to such a precious seat.I am truly happy and grateful.The young chef is Mr. Kazunori Iwai.I heard he trained at "Sushi Takumi Masa" and "Chazenka," making him a promising young talent.I’m looking forward to it.I started with a drink of Japanese sake, specifically "Saku" White Crane.◎ Dishes Soup, sashimi, grilled items, steamed dishes, and seared items.Soup: The dashi made from 2.8 kg of conger eel from Akashi, combined with kombu dashi.Hmm? This is from Ao, right?Actually, I went to Ao just yesterday.The exquisite umami of the conger eel is exceptional.Kue (Japanese grouper): Freshly caught from Nagai Port.Nagai Port starts operations at 10 AM, so they go directly to the port to pick this up, showing their commitment.This knife work? It’s from Yoshitaka Tsukiyama.Wait, this is from Ao, isn’t it? (laughs)The freshness and the cross-section are reminiscent of Ao.The flavor of the fish is unparalleled.It’s still alive, just before rigor mortis sets in.I believe the taste of the fish is still vibrant.Kinmedai (golden eye snapper) from Inatori: Seared over charcoal.The cooking is superb, and the skin is incredibly delicious.The Fukui local mustard isn’t too spicy, but it adds a wonderful accent.Tsubaki (black abalone) from Tokiwa: Steamed with kombu.Served with liver sauce made from white miso from Wakayama.This flow might remind everyone of Ao.While Ao took 10 hours, this feels similar.The liver sauce was perfect as a side dish for sake.Ankimo (monkfish liver): From Yoichi.Grated kabosu peel adds a refreshing citrus touch.This light and creamy ankimo changed my perception of it.Botan shrimp: Seared over charcoal with three-star soy sauce.The precision of the cooking is exquisite.This is the best way to enjoy botan shrimp! I was truly impressed by its deliciousness.Akashi: Kawazu shrimp and monkey shrimp dashi.Combined with kombu dashi.This amber liquid, reminiscent of brandy, brings unparalleled happiness.It captures all the umami of the shrimp without any off-flavors.It’s like the best barista extracting the finest coffee.This paired perfectly with the Japanese sake.Tuna from Maruyoshi Suisan in Sado: Caught with a longline weighing 170 kg.I heard he’s very close with Chef Honma from the brother sushi in Niigata.The shiny tuna is incredible.◎ NigiriShiro-amadai (white sweetfish) from Ehime.Freshly caught makogarei (flatfish).Neuro-shime (neritic squid) weighing 2 kg.Unbelievable!The knife work and the texture felt through the teeth.The sweetness and umami are fresh.Hon-maguro (bluefin tuna) from Sado: Starting with chutoro (medium fatty tuna) to otoro (fatty tuna) and akami (lean tuna).The rice is a hybrid of red vinegar and rice vinegar.The presentation of this tuna is remarkable.It was an outstanding piece of tuna.Kohada (gizzard shad): From Amakusa. I’ve never seen knife work like this before.From Ehime, Imabari City.Ishidai (stone bream): Deep umami flavor.This is impressive.Asa-shime (freshly caught squid).Isaki (grunt fish): Seared.Akaza-ebi (red shrimp) from Nagai Port: This has that Ao feel to it.Aji (horse mackerel) tasting comparison: From Sazima in Kanagawa.I couldn’t finish everything.Finally, a clam dashi.The sake kept flowing.For sake lovers, this selection was irresistible:◉ "Saku" Junmai Daiginjo White Crane brewed by Seizaburo Shimizu in Suzuka City, Mie Prefecture.◉ "Etsu Kaijin" Junmai Ginjo from Maruo Honten in Kagawa Prefecture.◉ "KID Muryozan" brewed by Heiwa Shuzo in Wakayama Prefecture, which received the highest award "Champion Sake" at the International Wine Challenge 2020.◉ Plus, a carbonated barley shochu with sudachi.It was a great meal.Everything was incredibly delicious.I hope to visit again if the opportunity arises. Less

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! Less

I visited this restaurant with a colleague from work.The interior consists only of counter seating, and everything starts at once.The style is a combination of appetizers followed by sushi.The appetizers focus heavily on the natural flavors of the ingredients, showing a lot of dedication to quality.Indeed, everything was incredibly delicious!The sushi rice is a perfect blend of red vinegar and white vinegar, complementing the toppings very well.The kanpyo (dried gourd) roll surprised me by being warm, but it is quite salty, so be cautious.Each dish, including the appetizers, comes with an explanation of why it’s delicious, which can feel a bit pushy at times.I understand the desire to promote the dishes, but...For those who don’t mind, it’s a comfortable place to dine.Reservations can be hard to come by, but if you’re interested, I highly recommend visiting at least once! Less

This place is all about temperature! You can really feel the effort put into each exquisite dish and sushi. The tender and plump abalone, shrimp, and the melt-in-your-mouth tuna and sea urchin were simply the best. The toro-taku I had made on request was also to my liking. The dashi was incredibly delicious! To finish off, the tamagoyaki was almost like a castella cake—sweet and delightful as a dessert. ^^ The atmosphere was great, and the chefs were friendly and wonderful people. It's no surprise that reservations are hard to come by at this restaurant! Less