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 weekly 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 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 chef. 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 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 training, management operation, 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.