Aker Restaurant & Lounge

Bluefin tuna, blueberry habanero jam, house dry-aged blue fin, house kosho

Hirame in passionfruit leche de tigre, pineapple chalaca, tempura carrot, crispy tosaka seaweed, cilantro, chili oil

Bluefin tuna in agave soy marinade and chili garlic oil, cucumber, mango, avocado, black tobiko, fried shallots, micro green salad

Bluefin tuna, fried serrano, watermelon radish, kanpachi, avocado, mango habanero sauce, soy agave, micro cilantro

Shrimp tempura, snow crab, cucumber, salmon, lemon slices, ponzu

Butter-poached lobster tail, blistered shishito, avocado, torched A5 wagyu, charred onion aioli

Bluefin tuna

Fatty tuna

Scottish salmon

Salmon Roe

Albacore

Amberjack

Sablefish

Striped sea bass

Chef's choice of 5 with complementing sauces

Chef's choice of 5 premium cuts with complementing sauces

Miso soup with dashi broth, three miso pastes, tofu

Persian cucumbers marinated with namasu vinegar and kimchee glaze

Spicy bluefin tuna, cucumber, sesame

Crispy shrimp tempura, jalepeno, avocado, spicy aioli, tobiko, soy agave

Black edamame sauteed in garlic, sesame and house whisky soy

Blistered shishito peppers lightly sauteed with oyster garlic sauce

Crispy calamari seasoned with signature aji panca spice blend, served with aji verde & spicy plum sauce

Spicy tuna atop rice cakes, topped with a mushroom blend, miso glaze

Pan-seared wagyu filet mignon dumplings with a spicy sauce

Fresh oysters with pina chalaca, a Peruvian-style mignonette with pineapple, red onion, fresno chili & togarashi

Butterflied whole dry aged branzino seasoned with signature aji panca spice blend, served with quinoa salad, pachamanca salsa criolla & seasonal vegetables

Bucatini pasta & crispy Kurobuta pork belly coated in a brown butter miso cream sauce, topped with whiskey soy marinated egg yolk & salsa macha

12oz. Wagyu ribeye cut grilled to achieve a flavorful crust while maintaining its juicy interior

8oz. Filet mignon center cut grilled medium rare to enhance its rich, tender and juicy flavors

5 oz. A5 12 bms (beef marbling standard) miyazaki wagyu seared with a hot stone and served with fresh wasabi and various sauces

48-hour huacatay & black tea brined airline 10oz chicken breast w/ amarillo mash, koji-glazed carrots, & mixed berry gastrique

Peruvian nikkei fried rice

Decadent chocolate lava cake with a molten center, served warm with a scoop of vanilla ice cream

Brown butter cake crowned with toffee shards and silky toffee cremeux, served with vanilla bean ice cream