At Sushi Akira, the omakase expertise isn’t only a meal, Chef Nikki Zheng is the maestro that makes it a symphony. With masterful, nearly musical precision, she curates an intimate, transportive eating expertise that blends custom with quiet innovation; her sushi is actually a murals. As one of many few feminine cooks helming a high-end sushi counter, Chef Nikki strikes with the boldness of somebody who has fought for her place in a male-dominated area—but her presence is heat, her consideration to element nearly orchestral.

Over the following decade, I hope to see extra range behind sushi counters—not solely extra feminine cooks but in addition a shift towards valuing expertise and fervour over outdated traditions.

Chef Nikki Zheng

I had the pleasure of eating at Sushi Akira to get a first-hand style of Chef Nikki’s artwork. From the second she greeted me with a form inquiry about my day to the ultimate, delicate chunk of housemade roasted inexperienced tea pudding, each interplay felt deliberate, each dish a narrative. Over the course of the night, I watched as she seamlessly balanced flavors; wealthy foie gras tempered with brilliant acidity, smoky mackerel unfolding in layers of complexity, Hokkaido sea urchin melting like oceanic ice cream. In honor of Ladies’s Historical past Month, I requested Chef Nikki to speak about her journey from Michelin-starred kitchens in Tokyo to breaking limitations in New York, the artwork of omakase, and why sushi—regardless of what she was as soon as advised—isn’t only a man’s recreation.

(Dialog evenly edited for size and readability.)

What made you select to pursue Omakase and Sushi as a culinary profession?

After I was finding out in Japan, I labored part-time as a dishwasher at a Michelin-starred restaurant in Tokyo. It was there that I found meals’s unbelievable energy to remodel perceptions and convey real pleasure. I didn’t all the time know this might be my path, however what stored me going was the relentless pursuit of perfection. I’ve all the time been drawn to precision, restraint, and a focus to element—qualities that outline sushi in its highest kind. Sushi might seem easy, however in actuality, there’s no room for error. From the freshness of the fish and the temperature of the rice to the feel of every grain and the precise strain of each grip—every refined element determines whether or not a single piece of sushi succeeds or falls quick. I grew to become devoted to mastering this delicate stability, pushed by my perception that creating sushi is a lifelong self-discipline of fixed refinement.

Omakase is commonly seen as an unique, nearly sacred eating expertise with strict traditions. Your strategy—providing a high-end but extra accessible omakase menu—challenges that notion. What was the most important threat in breaking from conference, and the way have diners and the culinary world responded?

On one finish of the spectrum, Michelin-starred omakase experiences priced above $500 cater to diners looking for status and exclusivity. On the opposite, inexpensive omakase choices sacrifice high quality to draw diners in search of frequent, budget-friendly meals. Our purpose is to bridge this hole by delivering Michelin-level high quality at an accessible value level, making certain our visitors take pleasure in a refined but approachable eating expertise at $200.

We perceive this center floor includes distinctive challenges: diners accustomed to ultra-luxurious experiences might query our high quality, whereas these used to funds omakase might discover our costs larger. To beat this, we stay dedicated to sourcing solely the best substances, meticulously crafting each dish, and prioritizing creativity over conventional limitations.

To this point, our diners’ responses have been overwhelmingly optimistic. As soon as visitors expertise our omakase, they shortly understand it meets—or exceeds—their expectations when it comes to high quality, style, and worth, and so they recognize the stability of authenticity and innovation.

You’ve spoken about going through skepticism early in your profession, with individuals saying, “Ladies can’t deal with sushi knives.” Are you able to share a particular second while you needed to show your self within the kitchen, and what that have taught you about resilience in a male-dominated area?

There have been many memorable moments in my profession, however one which notably stands out was once I first joined the three-Michelin-starred restaurant Masa. As I used to be fastidiously getting ready a fish, I overheard Chef Takayama quietly observing and remarking, “She makes sushi calmly, shortly, and excellently—really uncommon and distinctive. That’s how you must work.”

Receiving such reward from a grasp chef deeply impressed me—it was greater than only a praise; it validated that talent and dedication transcend gender. His phrases motivated me to proceed refining my craft, reminding me that the easiest way to beat biases is thru persistently demonstrating excellence till these biases ultimately fade away.

Your culinary background spans Japanese kitchens, classical French strategies, and your individual Chinese language heritage. How do these influences come collectively in a dish at Sushi Akira, and the way does your various coaching form your philosophy on omakase?

My culinary basis is rooted deeply in Japanese sushi, emphasizing precision, stability, and respect for the pure flavors of substances. I believe simplicity is the important thing—that each lower, each seasoning, all of the method is supposed to boost, not overpower.

My expertise with French delicacies additional deepened my appreciation for aesthetics and presentation, educating me that how a dish seems may be as significant as its style.

Moreover, my Chinese language background provides yet one more layer of depth. I thoughtfully weave in components like aged soy sauce, fermented substances, or refined touches of citrus—every evoking the fragile stability of acidity and umami attribute of Cantonese seafood dishes.

This fusion permits me to create omakase that honors custom whereas bringing a novel identification to every course. My philosophy is straightforward: respect the basics, however by no means hesitate to evolve.

Luxurious eating, particularly omakase, can typically really feel intimidating or unique. How have you ever designed Sushi Akira—not simply the menu, however the environment—to make it extra inviting and redefine what superb eating may be?

I consider omakase ought to really feel private and immersive—by no means intimidating. We’ve fastidiously designed an expertise that’s heat, participating, and interactive. Our intimate, relaxed environment permits visitors to really feel really linked to the method. As a substitute of the standard silent, inflexible atmosphere, we encourage dialog, storytelling, and real interactions between chef and diner. Our final purpose is to ship an unforgettable expertise that’s each refined and welcoming, making certain each visitor feels comfortably concerned from begin to end.

You’re not simply making waves within the culinary world—you’re creating area for future feminine sushi cooks. What recommendation do you’ve got for them, and what do you hope will change within the business over the following decade?

Success on this business begins with selecting one thing you genuinely love and wholeheartedly committing to it. Turning an extraordinary path into extraordinary success relies upon enormously in your capacity to execute persistently and with excellence. For those who pair sturdy execution expertise with unwavering dedication to your ardour, you’ll carve out a novel area of interest—going one meter vast however ten thousand meters deep—and finally grow to be an skilled in your craft.

Sushi, specifically, calls for precision, restraint, and meticulous consideration to element. Keep targeted, constantly refine your expertise, and by no means let exterior doubts or negativity undermine your dedication. Hunt down mentors who consider in you, but in addition be ready to maneuver ahead even when help isn’t available. The culinary world, particularly inside sushi kitchens, nonetheless harbors biases—however your talent and perseverance will all the time communicate louder than stereotypes.

Over the following decade, I hope to see extra range behind sushi counters—not solely extra feminine cooks but in addition a shift towards valuing expertise and fervour over outdated traditions. The final word purpose is to normalize seeing ladies main sushi kitchens, reasonably than treating it as distinctive. True progress occurs when alternatives are awarded based mostly on talent, ardour, and dedication, not gender.

The next are photographs from my expertise at Sushi Akira