Name in Japanese:すし良月 (Sushi Akira)
Location: 1F, 2-37-8, Ebisu, Shibuya-ku, Tokyo, Japan
Hours: 12:00 PM - 2:30 PM, 6:00 PM - 11:30 PM (Closed Monday & Sunday)
Tabelog Rating: 4.34 (Very Good)
How to Find It: Sushi Akira is situated in the bottom floor of an apartment building, just a 10-12 minute walk from Hiroo Station, Ebisu Station, and Shirokane Takanawa Station. The discreet entrance may be easy to miss, but if you spot a large residential building, you’re in the right place. My uncle, a dedicated sushi aficionado, was so smitten by this restaurant that he’s now considering renting an apartment upstairs just to be closer to his new favorite spot!
Overview
Sushi Akira (すし 良月), helmed by Chef Kazunori Maeiwa, combines traditional Edomae techniques with imaginative flair, creating a dining experience that balances heritage and innovation. Opened in 2019, the restaurant has quickly gained attention for its commitment to using seasonal fish from across Japan, paired with Wakayama-sourced red vinegar. Chef Maeiwa’s emphasis on varying temperatures and meticulous craftsmanship sets Sushi Akira apart from other high-end sushi spots.
Each piece is crafted with incredible precision. The three types of toro (fatty tuna) I sampled were nothing short of exquisite—melting in the mouth with a balanced richness. The abalone was another highlight, served fresh and with a clean, briny flavor. One of the standout moments was the buri (yellowtail) sashimi, which had been lightly seared over a charcoal grill, leaving the outside beautifully crusted while maintaining its buttery texture.
History & Background
Chef Kazunori Maeiwa’s journey began in Wakayama, where he developed a deep appreciation for regional flavors. After training at the Tsuji Culinary Institute and working for seven years at Sushi Takumi Masa, he opened Sushi Akira at the age of 28. His goal was to marry the time-honored traditions of Edomae sushi with new techniques like steaming (mushi-zushi) to create a distinct experience that reflects his Wakayama roots.
The restaurant’s emphasis on temperature and texture variation, such as in dishes like the hot anago (sea eel) combined with egg in a warm, steamy roll, showcases the chef’s unique take on sushi, elevating it beyond the ordinary.
Menu Highlights & Ordering Tips
Sushi Akira’s omakase is a carefully curated tasting journey, beginning with appetizers like charcoal-grilled buri sashimi and steamed abalone, followed by a progression of nigiri sushi. The three types of toro (fatty tuna) include otoro (most fatty), chutoro (medium-fatty), and akami (leaner cut)—each served at the optimal temperature to enhance its flavor and texture.
His inventive use of mushi-zushi adds another layer to the dining experience, especially when combined with sea eel and sweet egg in a warm roll that’s both savory and comforting.
Taste & Ingredients
Chef Maeiwa’s emphasis on high-quality ingredients is evident in every bite. The rice, sourced from Aomori Prefecture, is seasoned with Wakayama’s Saika Ginjo Akazu red vinegar, giving it a subtle tartness that enhances the natural flavors of the fish. The seafood, like kue (longtooth grouper) and shimaaji (striped horse mackerel), is sourced directly from local fishermen in Wakayama, ensuring the utmost freshness. Each piece is meticulously seasoned with sea salt and served with the right amount of wasabi, highlighting the clean, balanced taste that Sushi Akira is known for.
Location & Ambiance
Tucked away in a quiet residential corner of Ebisu, Sushi Akira’s minimalist, understated décor allows the focus to remain on the sushi. The atmosphere is intimate and refined, with a small counter where guests can watch Chef Maeiwa at work. The use of heat lamps, an uncommon feature in sushi restaurants, ensures that each piece is served at the perfect temperature, whether it’s a chilled piece of sashimi or a warm, steamed dish.
Why You Should Visit
Sushi Akira is the epitome of modern Edomae sushi, blending traditional techniques with innovative touches that surprise and delight. From the melt-in-your-mouth toro trio to the perfectly seared buri and creative temari-zushi, every dish is a testament to Chef Maeiwa’s mastery. With a solid Tabelog rating and a quickly growing reputation, Sushi Akira is a must-visit for those looking to experience sushi with a modern twist. Be sure to pair your meal with one of their carefully selected sake or beer options—my uncle was particularly fond of their bottled beer, and I’m currently working on getting more details about it!
Kommentare