Sushi Akira — Restaurant in New York

This was our favorite omakase experience in the US so far. In short, fresh fish, Michelin level service and attention to detail, and a great relaxed environment!

We have been to Japan twice now and are huge sushi fans (as I would guess you are if you’re reading this too).

Let’s start with the fish: All incredibly fresh, they take great pride in the fish they have and share info on the fish, species variety etc. They confirmed all the fish and uni for the night came straight from Japan.

The selection and was delicious, of course fresh Wasabi ground on sharkskin, etc. The rice was very well made. A note on this, I personally like a bit more tang in the rice from the vinegar in the prep, however this was more neutral and suited the fish very well, so no complaints.

Portions were generous and that includes premium ingredients. Heaping lumps of caviar, large rich cuts of fatty tuna, and big slabs of wagyu steak on the sando. On the Uni too, loads of fresh uni!

Next appetizer courses: These were incredibly creative and flavorful. Again closer to what I would expect from a Michelin star restaurant with the beautiful microgreens, gold foil, caviar etc. The foie gras clamshell is delightful, and there was an abalone shell bake that had incredible flavor. Special shoutout to the wagyu sando… god that was flavorful.

Sake: They had a great list of sake to choose from that paired very well with the meal. A note here, they were very happy to let you try (and a generous try) any of the bottles that had glass options before committing which was nice! Also fun little twist, they let you pick out your own sake glass (this gets to the culture and environment, stay tuned). We had a bottle with our night and they ensured our small carafe on the table remained full and at the end of the evening, had a nice small wine bag to send the rest home with us. Also, a very nice touch, the chefs sent all of us a glass of yuzu sake to celebrate the evening (Valentine’s Day) as they mentioned it paired very well with the fatty tuna and caviar piece served simultaneously.

Service/Environment: Our sushi chefs were warm, welcoming from the moment we walked in. They were happy to chat casually but also incredibly knowledgeable about the fish. The music was upbeat and I hate to use the word “vibe” but overall there was a comfortable relaxed vibe at the counter. It was Valentine’s Day weekend and they had a beautiful set up along with wall with roses and a fun heart balloon. Again attention to detail, our napkins were folded in a tux (with a little bow tie attached for me) and a heart for my fiancé.

As the evening went on, the generosity continued. We actually got an extra course thrown in just because it was Valentine’s Day bringing our total to 19. I also ordered a second piece at the end and they had just a bit of fish leftover, and so they actually gave me 2 for 1 which was a very generous gesture.

The night ended and they offered to take our photos or even to come behind the sushi bar for a photo near the rose wall. Just cannot say enough about how much more comfortable my experience was here than other omakase restaurant. No stiff awkward quiet, but also not “inauthentic”. Just a really great time.

We left feeling like the food and experience was worth every penny we paid which is not something I usually say after Omakase. If you’re here, you need to pay Sushi...

TLDR: Sushi Akira is a new addition to the UES neighborhood and one of the better sushi-yas offering omakase at the moment. The venue is clean/comfortable, the hospitality is fantastic and the food of course - is excellent.

Sushi Akira was a place I had made a note to visit, especially after several friends who eat omakase a lot recommended them. Pricing is at $190 with 5 otsumami (apps), 11 nigiri/courses and dessert. While it's pricier than the budget omakase, it is fair for the quality, etc.

Chef Nikki Zheng is knowledgeable, skilled and an incredibly friendly chef.

The otsumami definitely stood out. The foie gras monaka, a French/Japanese bite with texture, lots of flavors and done very well. The apple wood smoked sawara (Spanish mackerel) I enjoyed with the micro greens, jelly and crispy binchotan skin. My favorite definitely was the abalone, grilled and served with its own liver sauce and a small ball of sushi rice on the side to mix in with that luscious richness.

All the nigiri was excellent, the shari was seasoned well with a nice chew to it. For me my favorites were the uni kegani (sea urchin + hairy crab), the seared kinmedai (goldeneye snapper) cured in kobujime (kelp) and the anago which is grilled super crispy leaving a soft inside.

The double desserts was great, a sliced Japanese crown melon and a hojicha pudding with actual cold hojicha over it.

Sushi Akira was one of the places that I was very happy I found and will definitely visit again. Few restos leave an impression like that on me but very again - definitely should be on your...

I came here for dinner at their last seating one evening and thought that it was a wonderful meal. Their dinner is 195pp and consists of 18 courses. The staff is wonderful and the chefs are professional and fun. The ambiance of the restaurant is a bit more upscale, bright, clean, and comfortable.

We started the meal with a couple appetizers consisting of foie gras, beautifully presented sashimi, and abalone. Each bite was amazing and I loved how the dishes were garnished in a way that highlighted the fish, rather than just adding more flavors into it. Although I loved the foie gras and sashimi, my favorite was definitely the abalone, which was grilled and served with a creamy sauce. All of the pieces were so delicious and unique. Following the appetizers, you are met with the nigiri course, which was phenomenal. The pieces were so fresh, and the quality was amazing. My favorite nigiri pieces were definitely the hairy crab and uni (which I've never had together before) and the scallop. Their uni was probably one of the richest and buttery pieces of uni I've had. The meal finished off with a dessert course of melons and hojicha pudding. A great meal and...