At Akira Sushi Bar, we pride
ourselves in having the freshest and highest quality of ingredients
used to prepare your food. Our sushi begins with the breakdown of
every atom in creating the perfect vinegared rice. We invite you to
enhance your epicurean palate by exploring our traditional and new
flavors which are achieved by pairing unique ingredients and
elements of Japanese cuisine for an exquisite dining experience at
Akira. We fly in special item fish such as: Toro, Bluefin Tuna, Ahi
Big Eye, and Uni every Tuesday and Friday from certified license
providers to guarantee you the best taste and quality. At
Akira, we also offer the traditional hot towel (oshibori) before
your meal and oranges at the end of your meal.
Chef
Huy Chef Huy came to the United States
in 1989 and his family opened a Chinese restaurant in 1994. In
2000, Huy started his career in Japanese and sushi cuisine at Fuji
Sushi Bar. Huy was trained by one of Fuji’s finest chefs. In 2007,
Huy was promoted to Head Chef at Fuji. He left in 2009 to help a
friend open Flying Fish Sushi Bar. During his time at Flying Fish,
Huy continued to polish his fine art in sushi and trained many up
and coming established chefs. With more than 20 years’ experience,
combined, in the hospitality business, Chef Huy and his former
partner opened Akira Sushi Bar on February 25th, 2012. Chef Huy now
owns and operates Akira Sushi Bar as the head Chef. He oversees all
aspects of the business including chef's training, management
operations, and menu design. As Chef Huy desires to deliver
first class taste to all his customers and remain on the leading
edge of his craft, he continues to study and refine his skills and
shares this ever increasing knowledge, as a true mentor, with the
Akira Sushi Bar team.
