Cuisine:

• French
• Diner
• Fine Dining
• Japanese
• Others
• Pacific Rim
• Contemporary

Maison Akira Description:
Kyoto-born chef-owner Akira Hirose boasts quite an impressive résumé, having cooked at places like L'Orangerie and Citrus. In addition to those local venues, Hirose studied under France's renowned Joël Robuchon and has even cooked for the Emperor of Japan. Serious classical training, complemented by artistic Asian sensibilities, enables Hirose to produce compelling French cooking with Pacific Rim highlights. For many years now, he has had his very own stage, where he enjoys total creative freedom. The restaurant is broken up into several intimate dining areas accented with mirrors, crystal chandeliers, theatrical red drapes and a romantic fireplace. Hirose's ambitious menu is studded with truffles, foie gras and caviar. On the other hand, simple French classics like escargots de Bourgogne and onion soup gratinée share a list of starters with Asian-influenced dishes like Maine lobster salad with wasabi caviar and oyster mushrooms, and eel chawanmushi. Entrées include shiso-dusted tuna served rare in yuzu soy, duck breast and crispy leg confit in Calvados sauce, and grilled rib-eye in a marchand de vin sauce. The dish the chef prepared for the emperor, a miso-marinated grilled Chilean sea bass in honey-lemon dressing, is now available to the rest of us. Maison Akira can become a pricy affair, but reasonably priced tasting menus and the introduction of tapas-size plating options has made the restaurant more appealing for non-special occasions. The wine list, while not particularly extensive or remarkable, also offers considerable value.


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