The Bite Magazine - Summer 2019 - Issue 25

bite cuisine As the appetisers and sashimi change on a dai- ly basis, they do not have specific names on the set menu so there is an element of surprise when each one is served. We were looked after by the wonderful Peter and Benoît who educated us on the dishes as they came. Our appetiser consisted of rice malt marinated salmon with beetroot and tartare sauce which was crunchy with soft pieces of salmon garnished with a very distinctive fla- vouring and was very enjoyable. When Peter arrived at our table with two large wooden boxes, we were excited to see what they contained. Inside, there was an array of assorted sashimi, Japanese osozai side dishes, and vegeta- bles. These included sour pickled lotus and car- rot, a slightly spicy cold omelette, delicious cro- quette, gorgeous vegetable tempura, a lightly-set soy-flavoured egg custard topped with three edamame beans, and two slices each of lean and fatty tuna, salmon, sea bass and yellowtail, along with a variety of three sauces. The main courses we had consisted of a charcoal grilled selection, sushi and miso soup. I’ve tried miso soup before and didn’t particularly like it but this one was very warming and enjoyable. Served on a giant volcanic rock which I found very interesting, the meat choices were lamb rump and chicken thigh, along with vegetable tempura which I really liked. The sushi consisted of salmon roe, scallops, yellowtail, tuna, sea bass, salmon and octopus. With matcha tea becoming very popular in Lon- don, it was befitting that Akira would use this ingredient in their desserts. We were served chocolate fondant with matcha sauce and mocha matcha, and mille crepe matcha layer cake with matcha sauce and jelly on the side. Admittedly, the chocolate fondant was my favourite; it had a nice richness that tantalised my palate while the matcha had a pleasant and interesting taste. Who would have thought you could make a dessert us- ing matcha? Dining at this restaurant does not mean you have to go directly for the set meals. Akira has a selec- tion of individually priced appetisers, fried, Ro- bata charcoal grilled and sumiyaki dishes such as Crab & Cream Croquettes with salt and lemon; Panko Crumbed Fried Miso-Marinated Salmon with chilli soy sauce dressing; Chicken Breast & Negi Skewers; Japanese Caesar Salad; Sea Ur- chin, Salmon & Tuna Egg Crepe Roll with truffle cream sauce; Spicy Grilled Chicken on the Bone; and Chargrilled Wagyu Rump or Sirloin. Akira restaurant is opened Monday to Saturday from 12pm to 3pm and 6pm to 11pm and on Sundays and Bank Holidays from12pm to 4pm. Akira 110-111 Kensington High Street London W8 5SA Tel: 020 3971 4646 www.japanhouselondon.uk/eat/restaurant Chocolate fondant with matcha and mocha matcha Mille crepe matcha layer cake with matcha sauce and jelly