South Jersey is going to get a taste of the omakase experience.
AKIRA70 Omakase, owned by Chef Frank Zheng, will open at 249 Marlton Pike this winter.
With nearly 30 years in the restaurant industry, Chef Zheng told Whatnow Philadelphia he felt it was time to create a concept of his own, one reflecting his culinary vision and identity.
“I’ve been in restaurants for a long, long time. I wanted to experiment with more high-end culinary and bring the best quality, service and traditional type of Japanese cuisine to the area,” he said.
AKIRA70 Omakase’s culinary team brings Japanese fine dining and luxury hospitality experience.
Chef Charlie Ni has spent 18 years honing his craft, including time at MASA and Sushi Nakazawa. Head Sushi Chef Han Wang has more than 20 years of Japanese culinary experience, while Chef George Yinfeng Chu has spent more than 30 years working in luxury hotels, five-star resorts and New York restaurants.
“All our chefs are well-experienced in all high-end restaurants, all Michelin-star restaurants. They all have great experience,” Chef Zheng said.
The menu will center on a seasonal omakase experience, a Japanese dining style in which chefs curate a multicourse meal for guests. The progression will include zensai (appetizers), otsukuri (sashimi), yakimono (grilled dishes), nigiri, te-maki (hand rolls), suimono (soup) and kanmi (dessert), with ingredients sourced from Japan.
Guests can also opt for a four-course chef’s table menu featuring an appetizer, soup or salad, an entree and dessert. Entree options will include dry-aged ribeye, roasted duck breast, grilled jumbo shrimp, grilled salmon, seasonal vegetable steak and a fresh seafood rice bowl.
The food can be enjoyed alongside Japanese-inspired design, featuring wooden accents throughout the space.
Chef Zheng looks forward to bringing “something new” to South Jersey.
“I believe everyone is going to be excited about what we did,” he said.
AKIRA70 Omakase is targeting a late November or December opening and will roll out its dining experience in three phases. The initial opening will feature omakase and chef’s table offerings. The restaurant will add à la carte dinner service in Phase 2 and lunch service in Phase 3.
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