Sushi Akira

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.

Edomae sushi, built on ageing

• The fish is aged by the chef in house, and that controlled time is treated as part of the craft, not a storage step.

Shari tuned with red vinegar

• The rice is dressed with a personal blend of red vinegars, giving the sushi a darker, more savoury backbone than standard white vinegar shari.

A zensai prelude before the main run

• Starters span dishes such as unagi and abalone, warming the palate before the sushi courses.

Counter proximity, with a more private room option

• Counter seats keep diners close to the action, while the room also allows for more privacy.

Signature Ingredients

• Hokkaido rice, used for the shari and kept in tight control for temperature and bite.
• A house blend of red vinegars, used to season the rice in an Edomae style.
• Aged fish, handled in house, with time and refrigeration used as part of the flavour design.
• Tuna, singled out as a standout, with different cuts served across the meal.
• Unagi and abalone, used in zensai starters before the sushi run.