Akiko’s Restaurant—not to be confused with the unrelated Akiko’s Sushi Restaurant—has been a Japanese mainstay for more than 30 years. With its exposed brick walls and minimalist wood-and-steel decor, the space feels industrial, but comfortable. Though Akiko’s serves a wide range of rolls, the menu’s real star is the sashimi, sourced fresh daily from local purveyors, as well as Japan’s Tsukiji Fish Market. Akiko’s specializes in preparing rare fish and inventive flavor combinations, like the monkfish liver, silky Ensuii uni, and gindara (black cod, squid miso, roe, and Koji egg yolk). The menu is helpfully categorized by white fish and “vibrant” fish (think buttery, full-flavor varieties), as well as roe, egg, tofu, and crustaceans.
