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  1. #1
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    Default Best Sushi in the Capital: AKA

    Just had to send off this rave for Aka, which forms part of a network of restaurants and stores bearing the name "Red."

    Aka can be found over on the corner of Lope de Vega and Max Henriquez Ureņa. Tel. 809 338 0999.

    This place is world class, and without any doubt the best sushi available here in the capital and probably the whole country. It compares with or excels some of the best places I have eaten in in NYC, and you will not be sorry for dropping a little extra money on the bill and going a la carte. The head chef, Take Yano, is a fantastic guy and knows just how to guide you through the meal. Let him suggest some unusual offerings, you will be very glad you did.

    All the fish is absolutely the freshest, tenderest, and most flavorful that I have ever had. Pulpo (octopus), normally a tough bit of leather, was so tender and succulent I must have eaten at least four helpings. The Hamachi (yellowtail), which is not often seen here, was fantastic, absolutely perfect. The salmon was delicate and subtle rather than smoky and overpowering. And they had some unusual offerings such as "white Tuna" which were well worth investigating. Portions are smaller, or shall we say, "conservative" in keeping with the real Japanese concept of proper proportions -- here they really know how to cut the sushi and sashimi, they dont just slop the fish over the rice. This is an essential part of preparing this food correctly.

    The service is excellent, just the right balance of attentiveness and discretion. The ambience is perfect, it's a beautiful space. The atmosphere is friendly, totally attuned to making your meal a thoroughly enjoyable experience.

    If you like sushi and you are in the capital, this is the place to go. Dont miss out on this wonderful eating experience. I cant wait to go back!

  2. #2
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    Chef is Peruvian, and if you check the menu, he offers "Ceviche", an incredible peruvian preparation made of raw fish, red onion, lime juice, pepper and other stuff...give it a try!!!
    The only down side was that I was never able to convince him to prepare the famous drink "Pisco Sour" ...ufff...thatīs awesome...

  3. #3
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    You probably can't get pisco in the DR, that's why.

    As for suishi, has anyone tried the place off Churchill a few blocks south of Kennedy. They make dominican fusion suishi, rice Aguacate and platano, haha. no joke - I wonder if they have abichuela, pollo guisado and arroz. But they do have some decent dishes, I think the fish is cooked, but if you are on a budget, it will fill you up.

  4. #4
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    cheking the address posted originaly, I feel it's wrong, AKA is where El Uruguayo is stating,

    Aka
    W. Churchill, Plaza New Orleans.
    Tel. 809-910-9873

    unless it has moved, it has been a year since I departed DR....I miss my great dominican friends I made, the beaches, the sun....

  5. #5
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    Question

    I have been living here 7 months and I miss sushi! Sounds good, may I ask what the average price range is for say 2 people, in pesos?

  6. #6
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    Nikke, it was not expensive a year ago, but my guesstimate for a couple is something near RD$1500/RD$1800....

    remember to ask for the Ceviche...

  7. #7
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    Quote Originally Posted by faer View Post
    Chef is Peruvian, and if you check the menu, he offers "Ceviche", an incredible peruvian preparation made of raw fish, red onion, lime juice, pepper and other stuff...give it a try!!!
    The only down side was that I was never able to convince him to prepare the famous drink "Pisco Sour" ...ufff...thatīs awesome...
    My ex-wife is Peruvian. Pisco Sour, by far, one of the best drinks I have ever had!!!!

    True Ceviche is made by cooking the fish with the lime or lemon juice.

  8. #8
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    Chilleans will argue that pisco is theirs - but Peru has a town called pisco, so it's a tough call.

    Ceviche can also be made with vinager - the idea being that the fish is cooked chemically by acid. Similar to Conch salad. btw, is this done in the DR, conch (lambi) with lemon and onion(i think)??

  9. #9
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    long story about the pisco, as i'm chilean, better get a look over here to understand this mess...

    Pisco - Wikipedia, the free encyclopedia


    BTW, I wouldn't try a ceviche made with vinegar....by no means....

  10. #10
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    Quote Originally Posted by faer View Post
    long story about the pisco, as i'm chilean, better get a look over here to understand this mess...

    Pisco - Wikipedia, the free encyclopedia


    BTW, I wouldn't try a ceviche made with vinegar....by no means....
    Thanks for the link!!!!

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