Sushi Akira
Taipei, Taiwan
⭐1 Star
The Experience
From Michelin Guide
With over 20 years of experience, the sushi chef makes diners feel right at home with his warm and gentle personality. This favourite among locals for over a decade is best known for Edomae sushi made with the chef’s precise blend of red vinegars and the finest fish aged according to his experience. The room with counter seats allows for more privacy without missing any of the action.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Sushi Akira in Taipei:
1. Precise Blend of Red Vinegars in Edomae Sushi
Sushi Akira is renowned for its Edomae-style sushi made with the chef’s precise blend of red vinegars combined with the finest fish aged according to his experience. This meticulous approach to sushi rice seasoning is a defining feature that elevates the flavor profile of the sushi served here.
2. Heat Lamps Installed at the Sushi Counter
An unusual and rare feature for a sushi restaurant, Sushi Akira has heat lamps installed within the sushi counter area. This element, more commonly found in Italian and French cuisine establishments, adds a unique touch to the dining experience and distinguishes Sushi Akira from typical sushi bars.
3. Intimate, Cozy Setting with a Private Dining Room and Warm Hospitality
The restaurant offers a cozy atmosphere with an L-shaped counter seating only eight guests, allowing for close interaction between diners and the chef. Additionally, there is a private dining room that creates a warm and intimate vibe, ideal for romantic outings. The chef is noted for his warm and gentle personality, ensuring guests feel comfortable and welcomed throughout their meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Sushi Akira in Taipei are:
Red Vinegar (Akazu): The chef uses a precise blend of red vinegars to season the sushi rice (shari), which is a hallmark of Edomae sushi style. This vinegar blend imparts a distinctive tartness and depth to the rice, balancing the flavors of the fish.
Finest Fish Aged by Experience: Sushi Akira is renowned for using the finest fish, carefully aged according to the chef's expertise. This aging process enhances the umami and texture of the fish, elevating the sushi experience.
Chutoro (Medium-Fatty Tuna): Featured as a signature topping, chutoro is paired with the freshly made, vinegared rice. The medium-fatty flesh of chutoro complements the tartness of the rice, creating a harmonious balance in flavor and texture.
Hikarimono (Blue-Backed Fish): This category includes sardines, horse mackerel, flying fish, gizzard shad, herring, and perch. These oily fish are prized for their rich flavor and are prepared with careful technique to highlight their natural qualities.
Shellfish and Anago (Conger Eel): Shellfish and anago are also key ingredients, with specific preparation techniques such as crisscross diagonal cuts on squid and a looser grip on fatty tuna and anago to enhance texture and mouthfeel.
These ingredients are used with meticulous attention to detail, from rice cooking methods (using a cast enamel pot) to seasoning adjustments, ensuring each piece of sushi is perfectly balanced and refined.