Though Akiko’s may look like an average neighborhood sushi joint from the outside (especially since it’s often confused with a nearby spot of the same name), a meal here is a reminder that appearances can be deceiving. Those planning on dining in will want to make a reservation, as the small, industrial space is mighty popular—especially those coveted counter seats. Second-generation Chef/owner Ray Lee does wonders with nigiri from around the globe, from silky New Zealand king salmon to full-flavored Cyprian sea bream. Cooked dishes like gently battered agedashi tofu, in a flavorful broth accented with "pearls" of ikura, are just as appealing. And be sure to sample the excellent applewood-aged soy sauce, which brings out the flavors of each dish.
- MICHELIN guide inspectors
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