Maison Akira Restaurant
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Owner and Chef Akira Hirose has created an exquisite menu Featuring the tastes of French and Japanese cuisine In this casual , but elegant atmosphere, one can experience unique fine dining with an international flair. Chef Akira was born in Kyoto, Japan and later moved to France where he studied under the world renowned Chef Joel Robuchon. Practicing his culinary skills, Akira worked at Maxim's in Paris and went on to study the fine art of pastries at Ecole de Lenotre. After working in France for eight years, Chef Akira came to Los Angeles and joined the kitchen staff of l'Orangerie. After two years in Los Angeles, he headed back to Japan to open his own restaurant, Azay Le Rideau, which became one of the top 50 French restaurant in all Japan. Returning to Los Angeles, he has satisfied many patrons at Citrus, Georgian Room at the Ritz Carlton, Pasadena, Belvedere Restaurant in the Peninsula Hotel in Beverly Hills, and more recently was the executive Chef at Tower Restaurant, Los Angeles. He was voted chef of the Year 1998 by Southern California French Chef Association and Maison Akira has received numerous honors, including top 40 restaurants by Zagat 2005, top 30 best services by Zagat 2005, and voted Best Champagne Brunch by the Pasadena Weekly.
Mon: Closed, Tue-Thu: 5:30pm - 9pm, Fri: 11:30am - 2pm 5:30pm - 9:30pm, Sat: 5:30pm - 9:30pm, Sun: 11am - 2pm 5pm - 8pm
Credit Cards Accepted
Street, Parking Lot
Good for Kids
Beer and Wine
$ - Cheap Eats (Under $10)
$$ - Moderate ($11-$25)
$$$ - Expensive ($25-$50)
$$$$ - Very Pricey (Over $50)
Reviews of Maison Akira Restaurant
12/12/2006 - MenuPix User
Japansese and french cuisine fused perfectly together.
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Too bad the area is mostly Asian cuisine. This place was a gem. ...
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This is one of the most relaxing places I know. I've been a fan since Pencil opened. The food is excellent, the atmosphere casual and friendly.
I went for first time today
Ordered veggie sandwich & I liked very much. I will go back soon. Hard to find decent vegetarian sandwich. So h...