Aka Bistro Chef Brings Big City Sashimi Talent To A Boston Suburb

Adventurous Boston diners who venture to suburban AKA BISTRO, having heard that it's prices and creativity compare favorably to critical darlings O YA and UNI, shouldn't be shocked to find sashimi being prepared at this elevated level.

AKA BISTRO chef /owner Chris Chung's reputation as a raw fish innovator dates back to 2006, when he was hand-picked by Kenneth Oringer to open UNI Sashimi Bar within his flagship restaurant, CLIO.

Over the next few years, Chung shuttled between east and west coasts as a private chef for a roster of celebrity clients. At UNI in 2009, he was named a Rising Star Chef, and many young talents he tutored there are now blossoming.

In 2010, Chung and business partner Christian Touche (CLIO's 15 year GM) broke from CLIO with Oringer's blessing, and headed out to Lincoln, MA. There, AKA BISTRO has taken the entire metrowest area by storm, with a concept that offers Chung's stellar sashimi on one menu, and classic French bistro fare on another.

Chris Chung's star talent shines on AKA's early spring menu:

Seared Maine Sea Urchin with tofu skin, wasabi powder and pomegranate tamari

Grilled Baby Octopus with avocado cream, king oyster mushrooms and lime chicharron

Branzini with pickled burdock root, hot sesame oil and cilantro

Sea Bream Sashimi with Shanghai style cabbage and shiso granite'

Striped Bass Sashimi with mango kosho, umeboshi and red shiso

Kumomoto Oyster with Barberry tapioca and ponzu

Spanish Mackerel Tataki with curry oil, aji Amarillo and pickled radishes

Kobe Beef Dumplings with Sukiyaki consomme

Hokkigai (Surf Clam) Cerviche with tomastoes, oranges, jalapenos

Shishito (sweet hot peppers) with sesame kabayaki glaze & bonito flake

Scottish Salmon Sashimi with Hakka soy bean vinaigrette

More than a dozen fine sakes are available by the glass or bottle, and the house cocktail is a mixture of lemongrass syrup and sake ($8)


AKA BISTRO
145 Lincoln Road Lincoln, MA
781-259-9920 akabistrolincoln.com

Dinner nitely except Sunday - Lunch weekdays - Weekend brunch