From Our Editors
Amakara: A User’s Guide
- Starter: grilled edamame with olive oil and garlic salt
- Sushi: Klondike Express specialty roll with crab, tempura shrimp, scallops, avocado, and three kinds of tobiko
- Kitchen entree: chasu ramen with seaweed, egg, kikurage, and garlic
- Dessert: tempura apple ice cream
What People Are Saying:
- “Amakara doesn’t look particularly Japanese, with its polished stone floor and big leather dining chairs, but the food is the genuine article [and] the sushi here is superior. We loved the red tuna and its upscale cousin, toro.” — Diablo Magazine
- Dublin’s Patch readers named it Best Sushi Restaurant
- The blog Around Dublin claims “At the core of Amakara’s success is their fierce commitment to quality,” down to the brand of rice they serve and “incredibly generous” portions.
- Prime mealtimes often come with a crowd and a long wait, so if you’re in the mood for a less hectic dining experience, consider an earlier-than-usual dinner or a later-than-usual one.
- Afraid you’ll miss the big game? Don’t be—there’s TV screens on almost every wall.
Kikurage: an ear-shaped mushroom with a soft, jelly-like texture and mild flavor, commonly used in Japanese cooking
Tobiko: flying fish roe; its red-orange color and crunchy texture make it a popular garnish for sushi