Cuisine That Draws Out the Essence of Ingredients Without Genre
Located in Hiroshima's Miyajimaguchi, 'AKAI' is a restaurant led by Chef Kenji Akai, who embraces a 'no genre' philosophy to engage with the essence of ingredients. Utilizing a variety of ingredients such as soft-shelled turtle broth, sweetfish, oysters, venison, and duck, the restaurant applies optimal cooking techniques and a subtractive approach to create astonishingly pure and flavorful dishes. Each plate offers a fresh surprise, making it a special dining experience that attracts food enthusiasts from outside the prefecture.