June 27, 2021
Story by: Lianne Bidal Thompson | Photos by: ANTHONY CONSILLIO
The concept of kaiseki is to use the freshest ingredients, adapted to the place and the season.
On July 1, Japanese restaurant Akira enters a new season, so to speak, when it reopens for in-person dining. The restaurant, run by chef Taiki Kawai, had turned into a take-out operation during the pandemic, offering bentos, donburi and sushi, among other Japanese favorites.
With the switch to an omakase (“tasting”) menu, guests will have a personal and up-to-date chance to re-discover Kawai’s culinary art. The chef, originally from Japan, came to the islands and landed a job at the New Otani Kaimana Beach Hotel, where he eventually rose to the position of chef. He was then executive chef of Sushi Izakaya Shinn.
“We have traditional Japanese dishes with local ingredients,” Kawai says. “The dishes are prepared in a very artistic way. Local customers love the high quality and uniqueness of my dishes.
He adds that the omakase menus available after July 1 will include “eight kinds of nigiri sushi and eight kinds of dishes”. True to the kaiseki style, this will be a set menu and the selection will depend on what’s freshest that day.
See more articles from: Akira Japanese Restaurant