Few sushi counters in Tokyo can match the freshness of the seafood at Sushi Akira Hanare, where much of the fish is shipped directly from fishermen across Japan. The Edomae-style omakase begins with seasonal appetizers before the nigiri courses that progresses from delicate white fish and squid to richer cuts of tuna.

The charcoal-grilled botan-ebi from Hokkaido is a Sushi Akira signature. The prawns are brushed with soy sauce as they cook over the flames, releasing the aroma of smoke and caramelized sauce. Aori-ika, or bigfin reef squid, sourced from Kanagawa fisherman Daiki Hasegawa, is scored with meticulous knife work, then layered in a way that allows the squid and rice to dissolve together in your mouth. Managatsuo, or silver pomfret, is served simply with the skin lightly seared. The kohada, sourced from Hondaya in Amakusa, is cured in saltwater to preserve a supple texture and gentle salinity. Both the otoro and akami arrive directly from Sado Island.

Under Noma’s direction, the rice at the annex takes on its own style. Unlike the flagship counter, which incorporates red vinegar, the rice here is seasoned solely with white vinegar, giving the shari a cleaner profile. Cooked in a traditional Nambu iron pot, the grains emerge slightly firmer and more defined. The shaping is deliberately light, allowing the character of each ingredient to come forward naturally.

INGREDIENTS
At Sushi Akira Hanare, much of the seafood is shipped directly to the restaurant from ports across Japan, thanks to the network of fishermen and specialist fishmongers cultivated over many years by Kazunori Maeiwa, the owner chef of Sushi Akira. These trusted relationships allow the restaurant to bypass Toyosu Market entirely, securing fish at a level of freshness and condition that is difficult to achieve through conventional channels.

Among the fishermen the restaurant works closely with are Junichi Fujimoto in Ehime and Daiki Hasegawa in Kanagawa, alongside suppliers such as Namikiya at Odawara Fishing Port, Hondaya in Kumamoto and Maruyoshi Fish Store in Niigata. The tuna arrives from Sado Island through Maruyoshi Fish Store and is selected according to precise specifications. The rice is Hokkaido-grown Nanatsuboshi, chosen for its sweetness, texture and clarity.