Restaurant Overview: Akira Again

The Michelin Information has taken Miami by storm, however we’re lucky to have a chef proper in our personal yard who has additionally achieved that star-studded accomplishment. Chef Akira Again’s Seoul restaurant DOSA earned a Michelin star a couple of years in the past, and now he’s showcasing his proficient tackle Japanese delicacies at his namesake restaurant inside The Ray Lodge.

AB Tuna Pizza; photograph by Aaron Bristol

An imposing door leads into a up to date eating room that’s punctuated with pops of vivid colours. Whereas the décor is minimalist, Again breathes life into it by incorporating his mom’s paintings into the mural that adorns the sushi counter, the plush banquettes and even the dishware. Large home windows flood the room with pure gentle whereas greenery suspends from the ceiling, giving the area a heat, lush feeling.

Born in Korea and reared in Colorado, Again blends his heritage with Japanese flavors and strategies to ship dishes which might be distinctive to him.

The restaurant’s atmosphere is laid-back, and whereas the menu’s worth factors lean towards upscale, there are alternatives on either side of the spectrum.

The menu is split into cold and warm starters adopted by rolls, nigiri/sashimi, robata grill, mains and fried rice. Dishes are made to be shared (even the entrées), and our waiter instructed about 4 to 6 plates per couple. We began with the AB Tuna Pizza ($28) and Yellowtail Serrano ($28). Whereas the previous is a chef specialty—a crunchy, slim tortilla topped with tuna and white truffle oil—it was the yellowtail that received us over. Floating in citrus soy, the paper-thin slices topped with serrano salsa and a petite slice of the pepper delivered a fragile chew that was not overpowered by one ingredient.

Wagyu Brief Rib Fried Rice; photograph by Aaron Bristol

For the mains, we opted for the Sizzling Mess roll ($25), Seared Halibut ($42) and Wagyu Brief Rib Fried Rice ($31). The roll hit the desk, and I used to be instantly struck by the tuna’s beautiful spectrum of pinks because it overflowed from the crab tempura wrapped in rice paper. It’s topped with a spicy ponzu aioli, however the warmth doesn’t linger; it merely awakens the palate. The halibut—pearly white, tender and reduce into an ideal sq.—sits in a soy beurre blanc that I may have simply eaten by the spoonful. We loved that with a facet of the fried rice, which was garlicky and completely cooked with the correct quantity of seared grains; I had simply hoped for a bit extra meat.

Seared Halibut; photograph by Aaron Bristol

We completed the meal with a Chocolate in a Cup ($14), which is strictly what it’s. Layered Nutella and vanilla ice cream in a small cup, it’s a terrific alternative if what you’re in search of is a touch of sweetness to finish your dinner. For a lodge restaurant that had fairly the hype surrounding its arrival, I have to say the meticulous service and wealthy flavors elevated our night and made us excited to return.


233 N.E. Second Ave., Delray Seaside; 561/739-1708;

PARKING: Lodge valet, road and storage parking

HOURS: Tues.-Thurs., 5-10 p.m.; Fri.-Sat., 5-11 p.m.

PRICES: $8-$160

This text is from the November/December 2022 difficulty of Boca journal. For extra like this, click on right here to subscribe to the journal.