ÅKER SALT LAKE CITY — MENU STUDY GUIDE

Modern Japanese + Nikkei influence Focus on premium dry-aged fish, wagyu, precise technique Balance of clean, citrus-driven flavors with rich umami Menu encourages sharing + progression

Hon Maguro

(Bluefin Tuna) – rich, buttery, top-tier tuna

Toro

Fatty Tuna) – ultra-rich, melts in mouth (MKT)

Chu Toro

medium-fat tuna, balance of lean & rich (MKT)

Kanpachi

• (Amberjack) – clean, slightly sweet

Suzuki

(Striped Sea Bass) – mild, delicate

Gindara

(Sablefish) – silky, buttery texture

Scottish Salmon

rich, familiar crowd favorite

Ikura

salmon roe, briny pop

Uni

sea urchin, creamy & ocean-forward (MKT)

Tombo

• (Albacore) – lighter tuna, clean finish

Nigiri Flight

Chef’s choice of 5 premium pieces

Sashimi Platter

• 15 or 30 pieces, chef’s selection

Åker dry-ages fish

A technique from beef aging, storing fish in controlled, low-humidity environments to concentrate flavor, deepen umami, and firm texture by evaporating moisture and breaking down proteins with natural enzymes, resulting in intensely flavorful, melt-in-your-mouth fish that's different from traditional wet-aged sushi

CRUDO

Raw, dressed seafood

Maguro Crudo 🌶

Dry-aged bluefin, blueberry habanero jam, house kosho
Sweet heat + richness

Suzuki Aguachile

• Sea bass, cucumber citrus marinade, passionfruit aji limo
  Bright, acidic, refreshing

Spicy Tuna

bluefin, cucumber, sesame

Åker Crunch

shrimp tempura, jalapeño, avocado, spicy aioli, tobiko (flying fish roe)

Natsumo (Veg)

tempura sweet potato, cucumber, cilantro, avocado, amarillo sauce

Ahi Zen

bluefin, cucumber, mango, avocado, black tobiko

Pae’s Inferno 🌶🌶🌶

fried serrano, bluefin, wagyu-like richness with heat

Citrus Tide

king crab, cucumber, salmon, lemon, ponzu

Strawberry Serenade

suzuki, chu toro, strawberry, garlic ponzu

Passion Bloom

shrimp tempura, suzuki, passionfruit aji limo

Katsumi 512 (GF)

king crab, grilled shishito, torched wagyu, truffle ponzu (⭐ Luxury roll – upsell)

Miso Soup

three misos, tofu, green onion

Sunomono Kimchee (Veg)

marinated cucumber, namasu vinegar

Kale Salad

butter-sautéed kale, sesame-ginger plum dressing

Edamame (GF/Veg)

garlic, sesame, whisky soy

Shishito Peppers 🌶

blistered, oyster garlic sauce

Tempura Vegetables

seasonal, optional shrimp add-on

Miso Shrimp

crispy rock shrimp, savory miso glaze

Hanabi

crispy rice, spicy tuna, jalapeño

Wagyu Gyoza

pan-seared, spicy ponzu

Oysters & Yuzu (MKT)

mango salsa, citrus

Bone Marrow

• filet mignon tartare, quail egg, crostini
  ⭐ Bold, indulgent dish

YAKITORI

Skewers, grilled, savory.

Chilean Sea Bass

truffle mash, spinach, miso-truffle glaze

Miso Cod (GF)

24-hour miso marinade, cauliflower purée

From the Land (All Wagyu)

• Wagyu Filet Mignon (8oz)

• Wagyu NY Strip (12oz)

• Wagyu Ribeye (12oz) 🌶

• A5 Miyazaki Wagyu (MKT) – ultra-luxury, fresh wasabi

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SIDES

Miso Corn (GF)

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Brown Butter Cake

toffee, vanilla ice cream

Chocolate Lava Obsession

molten center

Oreo Crumble Cheesecake

Yuzu Key Lime Pie

sakura meringue, raspberry sorbet
Bright, not heavy

TASTE OF ÅKER EXPERIENCE

• 7-course tasting

• $135 per person

• Whole-table participation required
  ⭐ Perfect for first-time guests or celebrations

SERVER SELLING STRATEGY

• Start guests with crudo or shared plates

• Upsell nigiri flight or premium rolls

• Recommend Sea Bass or Wagyu as mains

• End with Yuzu dessert if they want something light