Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Akira
(すし 良月)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday、Sunday
Specialities
Chef
Kazunori Maeiwa - Continuing to hone his sensibility for fine cuisine
Food
Exploring a unique red rice that makes use of the traditional culture of his hometown
Food
The "temperature" gimmick that lets you enjoy sushi to the fullest
Review
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Review 91casesFollower 157PeoplePick-up reviews
広尾の『すし良月』さん定期訪問 食べログ4.27 食べログアワード2024silver 本日は広島で一番のお鮨屋さんとご一緒しました 山口のトラフグの白子から 藤本純一さんの白甘鯛のお出汁で 寒いから最初にこういう温かい料理が良いよね～ 出汁をひと口飲むと、居った❗居った‼...Find out more
2024/03 Visitation
2times
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Review 2,081casesFollower 10,349People大将の人柄がすごく良い
広尾の人気な予約困難店に初訪問してきました。 中華の名店「茶禅華」や、「すし匠まさ」で修行された若き大将が独立されたお店で、オープンまもなく予約困難店になっている今注目の...Find out more
2024/04 Visitation
1times
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Review 1,263casesFollower 957People４月のすし良月さん
金曜日の夜は４カ月ぶりのすし良月さん 楽しく美味しい夜だった。 まずはいつものように芋ソーダ、 さらにハイボールで喉を潤して あとは冷酒をおまかせでお願いしまた。 ...Find out more
2024/04 Visitation
7times
Restaurant information
Details
| Restaurant name |
Sushi Akira（Sushi Akira）
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry)・Inquiry |
050-3390-0121 |
| Reservation Availability |
Reservations available
ご予約は予約専用サイトからも承っております。 |
| Address |
東京都渋谷区恵比寿2-37-8 グランデュオ広尾 1F |
| Transportation |
10-12 minute walk from Hiroo Station, Ebisu Station, and Shirokane Takanawa Station 731 meters from Hiro o. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 ￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4011001155191 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Smoking is not permitted outside the store |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter,Free Wi-Fi available |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine,Particular about cocktails |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| With children |
Kids are welcome,Baby strollers accepted
We will accommodate your request on a private basis. |
| The opening day |
2019.11.4 |
| Remarks |
◾️Phone calls are best accepted from 3pm to 5pm. ■If you have a wide range of allergies, we may decline your reservation. Thank you for your understanding. ■If you are late or leave early, we may not be able to serve you part of the course, so please come with plenty of time. ■We ask that you refrain from wearing perfume or cologne, as we want you to enjoy the aroma of the food to the fullest. ■Smoking is prohibited inside the restaurant, including the entrance. ■Please note that if you do not arrive 30 minutes after the appointed time on the day, your reservation will be canceled. ■At the time of reservation, we ask you about any foods you cannot eat. We ask you to make a reservation in advance, not on the day, as we may not be able to accommodate you if we ask you on the day, or additional charges may apply. |
Environmental and social initiatives
フードロスの削減
寿司としては提供できない、炊飯時の窯底の米を活用したデザートを、元フレンチシェフのスタッフが考案。米をミルクで炊くフランスのデザート「リオレ」をヒントに、残ったご飯を活用。そこにアングレーズソースを合わせ、アイスクリームに仕上げている。米本来のやさしい甘みと香り、ねっとりとした濃厚な口溶けが堪らない、寿司店ならではのオリジナリティ溢れるデザートとして好評だ。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefKazunori Maeiwa - Continuing to hone his sensibility for fine cuisine
Born in Wakayama Prefecture in 1991, Maeiwa graduated from Tsuji Culinary Institute and was trained by Sushi Takumi's Nakazawa Keiji before joining the group. After seven years of training, he worked his way up to being the second in command at Sushi Takumi Masa in Nishi-Azabu. After going independent, he opened Sushi Ryogetsu in November 2019, which quickly became a popular restaurant that was difficult to book. Maeiwa says he has had a strong curiosity about food since he was a child, even buying sea urchin with his pocket money. Even now, his hobby is eating out, and he travels around the country on his days off to discover gourmet food.
Food Exploring a unique red rice that makes use of the traditional culture of his hometown
While Maeiwa was researching his own unique rice, he came across the ginjo red vinegar of Wakayama brewery "Kokonoe Saika." The red vinegar is made by aging the ingredients rice and homemade sake lees from sake brewing, and brewed in wooden barrels, giving it a deep flavor and soft acidity. To this, dark soy sauce prepared using traditional methods and Tosa sea salt are added as secret ingredients to enhance the umami of the sushi vinegar. Furthermore, the rice is soaked in plenty of water to bring out the umami and sweetness of the cooked rice, achieving the perfect balance with the carefully selected sushi vinegar.
Food The "temperature" gimmick that lets you enjoy sushi to the fullest
The first half of the omakase course is snacks, and the second half is nigiri sushi. Steamed sushi was created to add some contrast between the cold ingredients. Using seasonal ingredients such as blackthroat seaperch, crab, abalone and milt, the sushi is steamed piping hot in a steamer, providing a delicious treat. The restaurant is also equipped with heat lamps, which are rare in sushi restaurants. They also take great care in controlling the temperature of the dishes, such as arranging hot dishes and warming ingredients such as fatty tuna and golden-eyed snapper to body temperature.
Rich imagination and meticulous craftsmanship lead the next generation of Edomae Sushi.
Kazunori Maeiwa, a young general who inherits the lineage of "sushi masters", opened a Sushi restaurant in 2019. Created by Shari, which makes use of selected fish from all over the country and red vi
...negar from his hometown of Wakayama, the Sushi is full of tradition and inquisitiveness, and has already captivated foodies. In addition, the inflection of the course studied at the training destination is sublimated into Sushi with different temperature zones in the form of "steaming Sushi", and you can get a glimpse of the original Sushi philosophy. He is regarded as a seeker of Sushi who will lead the next generation.