At Akiya Sushi, one dish on the menu carries more than just flavour. It carries memory.
The braised beef brisket with kelp knots is a quiet standout. At first glance, it’s simple: tender chunks of slow-braised beef resting among glossy ribbons of kelp, finished with a scattering of spring onions. But the depth sits in the detail.
The kelp is tied into small knots before cooking, allowing it to absorb the rich, savoury braising sauce. In return, it lends a subtle, clean note back into the dish. The beef, soft and deeply flavoured, balances that freshness with warmth and richness. It’s the kind of meal that doesn’t rush to impress, but settles in slowly.
- For the chef, this is a dish rooted in childhood. It’s a recipe passed down from a grandmother, recreated now in Cape Town, far from where it began. That sense of distance makes the dish feel even more intentional. It’s not just about technique, but about holding onto something familiar. Served best with a bowl of steamed rice, it’s the kind of plate that feels complete without needing much else.
At Akiya Sushi, known for its sushi and Japanese-inspired menu, this dish adds something different. It offers a glimpse into a more personal side of the kitchen. Less about trends, more about connection. And for anyone ordering it, that’s exactly what comes through. Not just a meal, but a story, served warm.
⇒ Shop No.4 Axis Building 9 Bridgeway Century City
- 021 110 5747
