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| 12/3/25 Sushi omakase plate at Akebono,Wedgwood neighborhood |
After my satisfying completion of downsizing, phase 3,
last month, I had planned to celebrate in short order, but somehow appointments
and other things kept getting in the way (including my birthday, which had
several celebrations of its own). My calendar finally cleared so that I could enjoy
a leisurely celebration sketching lunch.
On my first visit to Akebono, a Japanese restaurant that opened in nearby Wedgwood last spring, I had given it my “chirashi test,” which is my favorite way to try any new-to-me sushi restaurant. I felt a little disappointed that time, though, that I didn’t sketch that fantastic meal in full color. Since then, I’ve gotten takeout meals from Akebono a few times (one of which I sketched to test my go-bag sketch kit last summer), but I hadn’t eaten inside the restaurant again. Now that I was certain the food was reliably good*, I knew what I wanted to do someday: Sketch (and of course eat! But sketching is the most important part, right?) an omakase meal there.
You may recall that my big celebration last December after a particularly burdensome downsizing task was an omakase meal at Moriyama. That was such a special and enjoyable experience that I wanted to repeat it at Akebono. Seeing the options on their menu previously, I suspected it wouldn’t be quite the same, mainly because the price was significantly lower at Akebono, but at least I was confident of the food quality.
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| I reserved my editorial comments for my sketch journal. |
I regretted not being able to sketch chef Alo this time, but because I was seated at the sushi bar, he was barely visible behind a pile of clutter. My biggest complaint, though, was how friggin’ cold the place was! I don’t remember it being that cold last spring. I kept my coat on (over three layers) for the entire meal. I was about to say something to my server when I overheard another party mention the same complaint. The server replied that the restaurant interior needs to be kept at that temperature to keep the sashimi fresh. Hmmm. I’ve dined in many, many sushi restaurants, and none of them have had to keep patrons refrigerated at the same temperature as the fish!
Next time I’m in the mood for Akebono (which also serves ramen, bowls and other items I haven’t tried yet), I’m going to stick with takeout so I can enjoy the food in my heated home. Maybe I’ll dine in again on a sweltering summer day, when the “refrigeration” will feel comfortable.
* At the risk of sounding like a restaurant critic (OK, I suppose I’m already a donut and croissant critic; I might as well move on to sushi), the main reason I haven’t been back to Moriyama in a while is that their food quality has been inconsistent. After a couple of great dining experiences and then that knockout omakase, I had two very disappointing takeout meals. Typically, hot takeout foods can suffer by the time you get them home, but sushi is already cold, so that shouldn’t affect quality. It just wasn’t good. I’m not sure what the problem was, but as it’s also an inconvenient drive with difficult parking, Moriyama is no longer on my go-to list.
























