Akoya takes its name from the Japanese pearl, a reference to the restaurant's stated approach: dishes formed with patience and attention to detail rather than rigid formality. Chef Peter Hoang leads the kitchen, working with Japanese technique across both a structured omakase and an à la carte menu that changes with the season.
The omakase comes in two tiers — Umi, built around specialty sashimi sets, chef-selected nigiri, temaki, miso, and dessert, and the more premium Akoya version, which adds makimono and higher-grade nigiri to the same course-by-course format. Guests can also order individually from an extensive raw bar, including composed sashimi plates like yellowtail with sautéed shishito and yuzu shoyu, or sea bass with dried saikyo miso and yuzu, alongside classic nigiri ranging from sea bream and golden eye snapper to fatty bluefin and A5 wagyu.
Seating is available at the counter or at tables, with the kitchen's stated aim being a meal that feels considered and personal rather than showy.
The omakase comes in two tiers — Umi, built around specialty sashimi sets, chef-selected nigiri, temaki, miso, and dessert, and the more premium Akoya version, which adds makimono and higher-grade nigiri to the same course-by-course format. Guests can also order individually from an extensive raw bar, including composed sashimi plates like yellowtail with sautéed shishito and yuzu shoyu, or sea bass with dried saikyo miso and yuzu, alongside classic nigiri ranging from sea bream and golden eye snapper to fatty bluefin and A5 wagyu.
Seating is available at the counter or at tables, with the kitchen's stated aim being a meal that feels considered and personal rather than showy.