Hot Pot (starting at $20, minimum of two orders) 3 assorted yakitori ($12 for five of chef’s choice, $2-$6 a la carte)
Tucked away on 11th Avenue is Japanese Restaurant Aki, a mecca for Japanese food lovers. Upon taking a seat at this lunch and dinner spot, eaters embark on a culinary trip to the Land of the Rising Sun.
Foodies searching for a well-rounded eating experience must try the restaurant’s Hot Pot (starting at $20, minimum of two orders required). Pick between hot pot flavors — Soymilk Szechuan Sesame or Beef Intestine Spicy Chige — and delectable ingredients like pork belly, tofu and mushrooms. All of which are sure to fill the air with rich aromas, tantalizing taste buds.
Any Japanese meal expedition wouldn’t be complete without sushi, a Restaurant Aki specialty. Assorted Sushi (market price) lines plates with the beauty of the ocean’s aquatic delicacies.
Assorted Sushi (market price)
One can indulge in O-toro (blue fin premium fatty tuna), Hirame (flounder), Mizutako (giant octopus) and other enticing bites — depending on availability. Restaurant manager Eric Rogers shares, “Our sushi and sashimi fish is shipped fresh from Japan. We try to get fish the same day it’s caught from Japan to Hawaii, so it’s the same quality as Japan.”
Assorted Yakitori ($12 for five of chef’s choice, $2-$6 a la carte)
One can’t miss the main attraction, a yakitori grill on display, showcasing delicious meats and vegetables seared to perfection. The establishment’s diverse menu includes Yakitori skewers (ranging from $2 to $6 a la carte, or an assortment of five sticks for $12) like Quail Egg and Beef Rib Eye. For those who need their fill of veggies, items such as Shii-take Mushroom, Asparagus, and Cherry Tomato, are available. These savory selections sizzle on the grill, releasing smoky scents of traditional Japanese Binchotan charcoal.
Japanese Restaurant Aki ensures a drink (or two) will perfectly complement the flavors of its delectable food. The menu boasts options of wine, beer and Japanese sake. Rogers recommends placing an order before last call, half an hour before closing.
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