Akashi

Restaurants, Japanese
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 (Photograph: Brent Herrig)
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Photograph: Brent Herrig

Kohada at Akashi

 (Photograph: Brent Herrig)
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Photograph: Brent Herrig

Murasaki uni at Akashi

 (Photograph: Brent Herrig)
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Photograph: Brent Herrig

Mackerel at Akashi

 (Photograph: Brent Herrig)
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Photograph: Brent Herrig

Miyazaki beef at Akashi

 (Photograph: Brent Herrig)
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Photograph: Brent Herrig

Tamagi at Akashi

 (Photograph: Brent Herrig)
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Photograph: Brent Herrig

Akashi

 (Photograph: Brent Herrig)
7/7
Photograph: Brent Herrig

Akashi

Yoichi Akashi is pretty comfortable behind a sushi counter. His 25 years as a sushi chef include stints at acclaimed raw-fish temples like Sushi Yasuda and Sushi Nakazawa. For his eponymous solo debut, the chef is turning out a kappo-style omakase—kappo means, literally, “to cut, boil, stew and fry”—to a 10-seat hinoki-topped counter and an eight-seat dining room decorated with floor-to-ceiling bamboo surfaces and a century-old stone accent wall. The daily-changing lineup, around 20 dishes, may include plates like broiled Sicilian eggplant with white miso, murasaki uni with soy-marinated salmon roe, and Miyazaki beef with seaweed salt and cucumber. Beverage director Melissa Avis and former 15 East sommelier Hiromi Kiyama complement the omakase with a wine list spanning New York to New Zealand, as well as sake available both chilled and warmed, like a plum variety from Nanbu Bijin. 

Posted:

Venue name: Akashi
Contact:
Address: 14 Christopher St
New York
10014
Cross street: at Gay St
Opening hours: Mon–Sat 5:30pm–midnight
Price: Omakase: $200
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