{"id":188708,"date":"2023-05-24T12:20:31","date_gmt":"2023-05-24T10:20:31","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/tapas-reviews-el-sushi-de-akase-en-jerez-o-la-virtud-de-dejarse-aconsejar\/"},"modified":"2023-05-24T13:45:14","modified_gmt":"2023-05-24T11:45:14","slug":"tapas-reviews-akase-sushi-jerez-or-the-virtue-of-heeding-advice","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/tapas-reviews-akase-sushi-jerez-or-the-virtue-of-heeding-advice\/","title":{"rendered":"Tapas Reviews | Akase sushi, in Jerez, or the virtue of heeding advice"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Omakase is a Japanese word that means “to leave something in someone else’s hands”. It is usually used in sushi restaurants when the customer asks the chef to prepare what he considers, and that is why Jaime Mena, chef at Akase<\/a><\/strong>, used the term to name his Japanese food restaurant in Jerez de la Frontera, C\u00e1diz<\/strong>.<\/p>\n\n\n\n

Mena has not always been dedicated to gastronomy. In fact, he comes from the world of osteopathy, but after venturing with some friends to set up his first restaurant, he has not left the hotel business, much less the kitchen. For this he has sought out the best teachers: he was working in Aponiente under \u00c1ngel Le\u00f3n<\/a><\/strong>, and there he got the bug for Japanese haute cuisine<\/strong>. A passion that is beginning to bear its first fruits, since April 2022, when Akase opened, it has already received a Solete from the Repsol Guide and recognition in the Michelin Guide<\/strong>.<\/p>\n\n\n\n

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A post shared by Akase Jerez (@akase_restaurante)<\/a><\/p><\/div><\/blockquote>