Sushi Akasu

Great experience and amazing sushi. The red vinegar rice added some cool flavor to the sushi. I enjoyed every single course prepared by amazing chef Murakami. 😌

Behind the bar there was also a wonderful lady who spoke English, Mandarin and Japanese from what I could tell. she was able to tell us a lot about every fish, their provenance and more.

Overall the staff was all very kind and funny. And very interactive with the guests.

As far as I could see there were 8 seats in the restaurant and they work in shifts. So if you have a reservation. Make sure you’re on time since otherwise you’ll be catching up with the courses.

All the courses were great and definitely enough to satisfy you for the night. My girlfriend could barely finish the last course and had to ask for extra small portions.

When I told the chef I didn’t like sea urchin that much he kindly offered to substitute that course with any fish of my liking of the previous courses.

Regarding the drinks, besides some drinks like green tea that come with the final courses I had some sake which were recommended to me by the waitress. All good!

Before going, I saw some other reviews talking about shady practices and annoyances they had about a dishwasher? I can say for us none of those things were an issue and we had no clue what they were talking about. The staff never tried to offer us anything besides the set menu. Also besides rinsing some cups we never had any issues with anything going on in front of us. So don’t be discouraged.

Overall I would highly recommend this Omakase experience! 🙏

Really enjoy the red vinegar rice. Nice balance of sourness and sweetness. High quality fish, especially the fatty tuna belly. Abalone risotto was rich and savory. Also like the add on seaweed mochi fish roe dish.

Seared bonito: excellent and fresh. Great starter

Kinki shabu shabu in ponzu sauce: the fish was amazing even though it was cooked. Sauce complemented it very well

Kansai-style grilled unagi: this is my first time having kansai-style, which forgoes the sauce and only had salt. It was DELICIOUS and really allows the flavors of the unagi to shine through

3 tunas: we had 3 types of tuna. The chutoro was probably my favorite, as it melted in my mouth. The seared ootoro was a close second. I think I would have enjoyed it more completely raw

Hokkaido scallop and the hair tail fish chawanmushi were strong contenders as well.

The Hokkaido Purple Uni was SO creamy.

The abalone with truffle sauce had so much truffle on it! The sauce was incredibly delicious. It really elevated the abalone to the next level.

Finally, the last course is a minced tuna hand roll. If you ask for the large, it is the equivalent of about 8 nigiri pieces. Amazing LOL

Service was above and beyond. Our waitress spoke English and Chinese in addition to Japanese. She was very helpful with translations! The chef didn't speak much English or Chinese, but he did his best to converse with us. It was a really good experience.