Hong Kong’s Akikan Robatayaki has opened in bustling Causeway Bay, bringing authentic Robata experience to discerning diners in the city, while offering an intimate dining spot for business clients looking to enjoy fresh sushi and sashimi paired with specialty sake.
Robatayaki or robata, referring to fireside-cooking, is commonly arranged in a central position around which the customers are seated. At Akikan the grill sits behind the 16-person bar on restaurant’s upper floor, allowing for cooked-to-order skewers experiences, including oyster simmered in sake broth; wagyu beef steak; stir-fried Iwatei hokkinton (platinum pork) with ginger sauce; and executive chef Kenji Sugihara’s recommendation, kaba (sauce) or shiro (salt) grilled Japanese eel.
The airy restaurant, with six semi-private banquettes and two private rooms seating six and eight guests, also offers fresh flown-in daily seafood at the sushi bar located on the restaurant’s lower floor. Hiroshima-born Chef Sugihara, who previously worked with one of the city’s most respected sushi restaurants, Sushi Hiro, makes the traditional accompaniments of seaweed, small fish and Japanese green chili for Akikan’s lunch sets.
To enjoy with the restaurant’s extensive menu of speciality skewers, Akikan offers a comprehensive list of sakes, spirits and wines, including its awardwinning craft beer brewed in Belgium. On the sake front Akikan carries its own line of specialty Daiginjo sake from the Nigata Prefecture. www.akikan-global.com
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