Message: | My god, I think that has to be the most overrated restaurant amongst the pseudo-intellectual, chain bashing, any hole in the wall is good food critics around.
After reading so many glorious reviews of this place, I must wonder if any of their authors has the slightest clue about cooking. I can sum up Akira Maison by the two ingredients they use in every dish: butter (at least five sticks) and chicken broth. How about the fact that they use chicken broth in a "vegeterian" dish? Yes I had his signature sea bass that was served to the emperor of Japan 10,000 years ago and all I can say is this...it tasted like nothing but BUTTER. As an athelete, I typically consume 4,000 calories a day, I could wreck a las vegas buffet if I ever lowered myself to eat at one. But my goodness, I couldn't finish even half of his butter laden sea bass because I honestly felt like vomiting. My girlfriend got scallops that were overseasoned and so sweet it tasted like candy. And the presentation of the scallops was laughable. It reminded me of the way my mom used to dress up vegetable dishes at home when I was 8 years old so I would eat asparagus. I was hoping since the chef was Japanese and there was supposedly some sort Japanese influence on french cuisine that the flavors would be a tad more subtle. NOT! For French with Japanese influence I'd rather bear the annoying clientele and look of Chaya Brasserie, or maybe I'll just go to Spoon House in gardena and save myself $90. |