Aki (NY, NY)

Chef Siggy Nakanishi serves creative Jamaican-Japanese food at this tiny West Village gem.

Tuna Mille-Feuille (tuna, fuji apple, avocado, shiso and tobiko with apple vinegar and white balsamic sauce); Spicy Tuna Tartare (chopped tuna with scallion, red raisins, pine nuts, seaweed, coconuts flake, spicy mayo sauce and mango chutney soy sauce); Montauk Salad (mixed sliced sashimi, pine nuts, wasabi tobiko, garden salad and olive oil vinaigrette); Seared Spanish Mackerel (bell peppers, onions, garlic, vinegar, and seaweed); spicy yellowtail roll and fried oyster roll.

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