Excellent meal overall at Sushi Akira. The chef and his assistants were friendly and spoke enough english to clearly describe the dishes and nigiri. The quality of the fish was high and the chef used two different rice mixtures for his nigiri. Fun and delicious list of sake by the glass.
First two pictures are tuna followed by sawara, shinko, pristine aji (favorite), and a wonderfully textured squid nigiri.
Charcoal grilled amaebi.
Grilled kue with vinegar jelly and daikon sprouts.
Uni in a prawn broth.
Grilled kuromutsu.
Very pure and delicious clam broth.
Abalone steamed for six hours. Another favorite. Served with its liver mixed with miso.
Anago roll inside a tamago roll.
by Different-Run7276
Dining and Cooking