Most of the time when restauranteurs talk about fusion cuisine, they’re talking about some kind of amalgamation of East and West. What’s appealing about Akemi’s menu is the way the kitchen brings in non-Japanese Asian flavors, as well as elements from other food traditions that you wouldn’t expect to find at a Japanese restaurant. A hamachi (yellowtail) appetizer consists of thin slices of raw fish that were topped with mashed avocado and jalapeno slices, and had been drizzled with ponzu and red chili oil — like the kind of sauce you’d dip a potsticker in. The okonomiyaki (a savory cabbage pancake) is a cross between the traditional Japanese version and Korea’s shrimp-studded haemul pajeon, or seafood pancake. Meanwhile, Akemi is also a place where you can grab a seat at the sushi bar and have a better-than-average traditional raw fish meal.

— Luke Tsai

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