About Sushi Akira
Kazunori Maeiwa opened this eight-seat counter in 2019, after training at Sushisho Masa and Kozasa. The style is Edomae with a creative streak: he uses heat lamps to bring neta like nodoguro and toro up toward body temperature, and blends the red-vinegar shari with aged sake lees. A sommelier handles the sake pairings, and the meal runs from appetizers through eighteen-odd pieces.
Tabelog reviewers praise the range and the cooking from the opening dishes through the sushi, calling out fresh, top-grade neta and the temperature-play concept, and the room has climbed quickly in popularity. On food blogs and forums, diners single it out as one of the best omakases of a trip, with one saying it beat about seven other sushi spots they tried. Several flag the lunch as strong value.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Sushi Akira takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about two weeks in advance.
It varies by season. Table Alert checks Sushi Akira around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about two weeks in advance..
The dinner omakase course at Sushi Akira is ¥44K · $273 per person.
Sushi Akira is in Shibuya, at 東京都渋谷区恵比寿2-37-8 グランデュオ広尾 1F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
