Akashiro Nikkei Sushi

Some of the individual pieces of sushi we ordered here were absolutely beautiful – the closest things we’ve recently seen to raw fish art, and we say that having recently visited great restaurants at Japan’s famous Toyosu fish market. Nikkei cuisine gives chefs more freedom to color and flavor their nigiri pieces with sauces, and Akashiro takes advantage of this with photo-worthy plating. The menu is heavy with sushi world common proteins such as bluefin tuna, salmon, scallops, and shrimp, but you’ll be hard-pressed to find others presented this well locally.

In terms of flavors, however, Akashiro is closer to par. Few of the items we ordered stood out as much during the tasting and chewing process as they did on their plates, though as contrasted with purely Japanese sushi, you can expect a little more spice and sweet-sour tang here. We would call Akashiro certainly worth trying, and the question of whether to return is only a toss-up because it hasn’t yet found its Nobu-like “only here” specialties. If there was something truly compelling to lure us back, we’d revisit in a heartbeat.