Sushi Akira

Sushi · New York

By phone

orders & questions

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Own Sushi Akira?

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Take orders on this pagePickup and delivery, card payments, straight to your kitchen. We take a flat 3% at any volume. Card processing is billed separately by the payment provider, as it is in the dining room — and on a pickup order paid at the counter there isn't any.
Your menu, prices, photos and hoursChange a price at 6pm and it's live at 6pm. Nothing reaches diners until you've confirmed it's right.
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Promotions, offers and reservationsRun an offer, take bookings, set a delivery radius — all switched on or off by you.
See who's orderingWhat sells, what gets reordered, and which dishes people ask about but you don't list.

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What to order

from the menu

19-course omakase menu

Experience our thoughtfully crafted 19-course omakase menu, all for $220. We care deeply about where our ingredients come from, using only the finest available to ensure every dish captures its true essence. All of our fish is flown in directly from Japan. Sourcing from suppliers who are reliable partners with renowned Michelin-starred restaurants, our team offers a top-tier experience. We handle these ingredients with care and respect, authenticity and precision. The starters are carefully crafted, showcasing creative combinations between the artistry of Kaiseki and French culinary techniques. The appetizers include a variety of cold and warm dishes, guiding you through a dynamic entry of your culinary journey. The sushi nigiri and hand rolls bring the magic of the meal to life, with a captivating show unfolding both visually and on the palate. These creations feature freshly sourced and seasonal ingredients, offering a sophisticated exploration of flavor. The desserts serve as a refreshing palate cleanser, bringing the meal to a graceful conclusion. For reservations, please visit our Resy page to secure your seat. We are currently reservation-only. Our team keeps the artistic mastery over Edomae sushi in harmony with modern culinary innovation. This is where one finds more sushi that takes true skill and nuance, like that associated with working with Hikarimono or "光り物" – the silver-skinned fishes like mackerel, sardine, and horse mackerel. These fish are notoriously tricky to prepare, requiring great attention to detail to bring out their delicate yet bold flavors.

Omakase$220

Sushi — food to try

Salmon nigiriask if they make it
Start with one piece: the rice temperature tells you everything.
Spicy tuna rollask if they make it
The crowd-pleaser — good tuna needs very little mayo.
Chirashiask if they make it
Assorted sashimi over seasoned rice; the best value on most menus.
Miso soupask if they make it
Free at some places, made from scratch at the good ones.

19-course omakase menuExperience our thoughtfully crafted 19-course omakase menu, all for $220. We care deeply about where our ingredients come from, using only the finest available to ensure every dish captures its true essence. All of our fish is flown in directly from Japan. Sourcing from suppliers who are reliable partners with renowned Michelin-starred restaurants, our team offers a top-tier experience. We handle these ingredients with care and respect, authenticity and precision. The starters are carefully crafted, showcasing creative combinations between the artistry of Kaiseki and French culinary techniques. The appetizers include a variety of cold and warm dishes, guiding you through a dynamic entry of your culinary journey. The sushi nigiri and hand rolls bring the magic of the meal to life, with a captivating show unfolding both visually and on the palate. These creations feature freshly sourced and seasonal ingredients, offering a sophisticated exploration of flavor. The desserts serve as a refreshing palate cleanser, bringing the meal to a graceful conclusion. For reservations, please visit our Resy page to secure your seat. We are currently reservation-only. Our team keeps the artistic mastery over Edomae sushi in harmony with modern culinary innovation. This is where one finds more sushi that takes true skill and nuance, like that associated with working with Hikarimono or "光り物" – the silver-skinned fishes like mackerel, sardine, and horse mackerel. These fish are notoriously tricky to prepare, requiring great attention to detail to bring out their delicate yet bold flavors.$220.00

317 E 75th St, New York, NY, 10021

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