The Bite Magazine - Summer 2019 - Issue 25

bite cuisine You will find that this restaurant is minimal with a modern decor designed by Katayama Masam- ichi of Wonderwall reflecting the Japanese phi- losophy of place and home called doma , a social space where family, friends, and neighbours come together. We certainly felt at home when we were seated by Michael, the senior manager of the res- taurant. There was a large group a table away from where we were sitting and you could see that they were having a fantastic time and had thoroughly enjoyed the food. I was fascinated by the wood partition that sepa- rates the dining area from the bar which remind- ed me of Japanese homes, the black slatted ceiling with small spotlights, and the polished concrete floor that echoes the precision of Akira dishes. The open kitchen is very visual where you can see the chefs hard at work preparing the food. You can also sit at the counter for a fascinating insight into how they do things or gather around the hand- crafted tables and chairs designed by renowned woodworker George Nakashima. Japanese people believe in ‘omotenashi’ which is their unique approach to hospitality and involves the “subjugation of self in service to a guest, with- out being ‘servile’”. The servers certainly achieved this as they milled around the diners with extreme professionalism and courtesy. At Akira, you can have lunch or dinner and experience the theatre of cooking as the chefs prepare dishes reflecting Japan’s diverse food offerings, using seasonal in- gredients over a roaring robot (charcoal grill) flame. If you’re an avid sushi lover, this is the place for you as the menu includes imaginative sushi spe- cialities as well as chargrilled kushiyaki skewers made from umami-rich wagyu beef, pork, chick- en, seafood and vegetables, while the Japanese staple of rice is prepared in a donabe (clay pot). You will also be wowed by the tableware that is sourced from artisans across Japan and drinks in fine Japanese glassware. On the drinks menu, there is an array of sake and original cocktails made using Japanese ingredients. The lunchtime set meals are virtually a mirror of the evening set meals but have the addition- al choice of Akira Bento, Sushi Bento, and Veg- etarian Bento Boxes; Fried Chicken, and Special Wagyu Beef Noodles; Special Wagyu Beef, Fried Chicken, and Saikyo Fried Salmon Dons; Special Wagyu Beef Don Bento, Special Wagyu Noodle Bento, Saikyo Fried Salmon Don Bento, Fried Chicken Don Bento, and Fried Chicken Noodle Bento Boxes at individual prices. While we waited for our appetisers from the three- course Robata Omasake and Sushi Omasake set meals, we had a couple of cocktails - Citrus Cool- er with citron vodka, kumquat, mint yuzu juice, apple sake and lemonade (except without alcohol in this one); and Peachberry with sparkling sake, raspberry puree, peach liquor, and lemon juice. Both were refreshing and fruity; you could really taste yuzu juice in the Citrus Cooler and raspber- ry with a hint of lemon in the Peachberry. The al- cohol in this drink was not strong. Rice malt marinated salmon with beetroot and tartare sauce Lamb rump, chicken thigh, vegetable tempura, sushi, and miso soup