On the first floor of Japan House London, guests are welcomed into a new restaurant created by, and bearing the name of, Japanese chef Akira Shimizu. The restaurant, AKIRA, offers an authentic Japanese dining experience based on Chef Akira’s ‘trinity of cooking’ principles – food, tableware and presentation. Akira, who is no stranger to the London gastronomic circuit, having opened some of the UK’s most highly regarded Japanese restaurants, has big ambitions for the restaurant and is striving to create “an innovative Japanese restaurant like no other ever-before-seen in London”.
Guests are immersed in Japanese-style omotenashi hospitality and experience the theatre of cooking as chefs prepare dishes reflecting Japan’s surprisingly diverse food offer, using seasonal ingredients over roaring robata (charcoal grill) flames. Highlights of the menu include imaginative sushi specialities and chargrilled kushiyaki skewers made from umami-rich wagyu beef, pork, chicken, seafood and vegetables. The Japanese staple is rice will be prepared in adonabe, clay pot, a process of cooking, which dates back to pre-electricity days and gives the rice a deliciously nuanced flavour. The dining experience is complemented by serving dishes Akira has sourced from artisans across Japan and drinks in fine Japanese glassware. Guests can also enjoy original cocktails made using Japanese ingredients including rare sake, yuzu and shiso.
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