Akame Nigiri and Sake Omakase — Restaurant in Lexington

I could avoid writing this review to gate-keep this gem, but Chef Monaco deserves the praise for what he has created. Located in Lexington, Akame Nigiri and Sake is a humble six-seater with only two time slots per night (Thurs-Sat). For $180, you can get a 15-course omakase curated with delicacies sourced directly from Japan's Toyosu Fish Market. You can also add a sake pairing for an additional $70. One of the reasons Chef Monaco opened in Lexington is because it is easier and cheaper to get a liquor license, so I feel like the pairing would be worth it, but I had to pass this time since I was driving.

The interior is inline with the untraditional angle that Akame goes for: the simple aesthetic and the seating around the bar where you can watch Chef Monaco work his magic are reminiscent of places in Japan, but the furniture, decor, and music are not. However, I personally don't care for the ambiance so long as it does not distract from the experience because the food is what I will remember at the end of the day. Plus, those seats were so comfy even if I'll never see them in a true Japanese restaurant, so I'm not mad.

I enjoyed everything that I got to taste, but the standouts for me were: Foie Gras-Spiced Rice Crispy Ginger Yuzu Macadamia Dark Chocolate: This was my absolute favorite because of the rice crispy, which is funny because that's not even fish. But man, that rice crispy was to die for. If Chef Monaco decides to convert Akame into a store selling only these rice crispy treats, I'd be his #1 customer. The chocolate was also very good. Uni Sea Urchin-Rice Cracker Sichuan Pepper Corn Caviar: I was surprised by how much uni and caviar we were given. The uni was refreshingly chilled and so smooth and creamy. Ibodai Butterfish-Ginger Vinegar Apple Honey Mustard: The fish was firmer, but I really liked the sweetness of the honey mustard. Tairagi Pen Shell-Curry Tofu Pumpkin Seeds: Curry is something that I've never had with nigiri before, but the spices in the curry worked well. A5 Wagyu-Seared Yuzu Kosho Egg Yolk Custard Nutritional Yeast Truffle: Fatty. Melted in your mouth. Delicious truffle. The nutritional yeast was interesting (in a good way).

Honorable mentions: Yuki Masu Snow Trout-Gooseberry Kiwi Aonori: The aonori added great depth as a garnish, and I liked its flaky form. Hotate Sea Scallop-Gochujang Beet Salad Crispy Chickpea: The horse saddle style cut was so cute. The hotate was also so soft. Hotaru Ika Firefly Squid-Chorizo Salad Sesame Seeds: The squid was also very cute... cute enough to eat. Juicy and lemony.

This was the first time I've ever had Japanese without salmon or tuna, which I believe is part of what makes this place untraditional. But I didn't find myself missing them because each fish packed a unique flavor profile and texture. I also loved that there was a nutty crunch with most of the courses.

The entire experience took about 1.5 hours. The pacing between courses was consistent. The meal was mostly quiet, but Chef Monaco was very friendly when we did talk. Shout out to the chef's brother who attentively refilled my water and ginger throughout the night.

Overall, it was a delightful dinner, and I would be interested in coming back once the menu changes (but please keep the rice crispy treats... they have a...

Hands down THE MOST creative omakase I've ever been to. The chef literally takes imported fresh, authentic fish from Japan and pushes the boundaries with them in unthinkable yet genius ways.

Every piece he delivers is a masterpiece. He brilliantly hits different ratios of sweet/savory and intentionally incorporates variety in texture in literally everything he serves up. This man can COOK.

I would like to add that I have never been a fan of uni, but the chef changed my mind on that real quick. That's crazy. It was actually one of my favorite pieces from the whole set.

I would also like to add that one of the courses was a plate of multiple slices of perfectly cooked, geniusly assembled wagyu. That blew my mind. It was the best form of wagyu I've ever had, and I was so glad we got a small plate of it instead of one slice. Each piece assimilated into my tongue and gave me a sample of heaven. Praise the Lord for that.

The meal tastefully ended with two dessert courses. Bravo. I love dessert. Both of them went NUTS. Both were the best desserts I've ever had at any omakase, but I personally loved the second to last the most. Think of like a rice crispy, but give it an Asian twist, then level it up and evolve it all the way like your favorite Pokémon. Seriously, I wish I had an elf in my brain taking notes on each dish for me because they were so unique that I couldn't even comprehend how to describe the flavors more concretely right now.

The establishment was clean, simple, yet very homey —like if you had an uncle who turned his kitchen into an omakase joint. The chef was so very kind and sweet. He was great at making conversation and making you feel seen on a more personal level, which is way more than I can say for most places. Mind you, although it was a 6 seater, he was still a one man team —and he executed everything perfectly in a timely manner amidst the friendly convo. Just impressive. A gem among gems and a MUST try. Please, somebody just give this man some Michelin...

One chef, six seats, that's it. You can hardly call it a restaurant, but Akame Nigiri and Sake is one of the best dining experiences in Boston. And if people ever find out about this place, you will need to make a reservation six months in advance.

Michael Monaco is the owner and only employee, though he let me know his brother helps him out sometimes. Before starting a place of his own in 2022, he worked at Jasper White's Summer Shack and more recently at Uni under Ken Oringer and Tony Messina. Raised on the North Shore, he might not be what you expect in a sushi chef, but the man knows his fish which he sources mostly from Japan's Toyosu fish market.

Akame is located in Lexington, just off Mass Ave, tucked away in a parking lot in little building that also houses a nail salon and a frozen yogurt shop. But when you walk inside, and sit down at the sushi counter, you might as well be in Tokyo.

There are two seatings each night, 6:15 and 8:30, Thursday through Saturday. The cost is $180 for fifteen courses that includes mostly nigiri, but also A5 Wagyu beef and foie gras. (One course was we were served was Berkshire pork dumplings in a spicy broth which was good enough to build a an entire restaurant around.) For an additional $60 you can get sake pairings. That might sound like a splurge, but it is well worth it, and here's why. Most sushi restaurants are going to serve you primarily tuna, yellowtail, and salmon. Even o ya, the venerable Boston sushi mecca, allows those three fish to dominate their omakase. But Chef Michael presents you with truly unique and special fish, perfectly prepared and expertly garnished.

I cannot say enough about how great Akame Nigiri and Sake is, but I'm not the only one. Every single one of the sixty-three Open Table reviews is five stars. Google Maps, seventeen reviews, all five stars. Yelp, all five stars. All of them. Every single review. And I...