Akashi非常了解马来西亚人喜欢吃烧烤的美食文化，所以就把日本烧烤概念，Izakaya带入马来西亚。Izakaya是日本街边小食，是很多上班族放工后聚集在一起烧烤吃东西的饮食文化。虽然六点才开始营业，但是经常七点多就已满座了，可想而知是有多么的受欢迎。
Location
| Monday : | Closed |
| Tuesday : | Closed |
| Wednesday : | Closed |
| Thursday : | Closed |
| Friday : | Closed |
| Saturday : | Closed |
| Sunday : | Closed |
Video
Review
猪肉拉面 - 猪肉拉面是道特别为马来西亚人的口味而设的菜式。拉面的口感类似于板面，非常独特。所使用的猪骨汤也非常有特色，经过熬煮十二个小时，还放有鱼浆，所以口感比较接近猪肚汤的稠度。虽然没传统拉面猪骨汤那么浓缩，但喝起来顺滑，非常开胃。
炒拉面- 日本炒拉面的面条很有嚼劲，而且味道非常香浓。在选材上，老板非常大胆地使用了mayonnaise配上柴鱼，还放了炸葱，口味比较重，是道马来西亚风味显著的一道菜。
Gengiskhan - Gengiskhan的汤汁混有Sake烧酒，而且羊肉的油分都溶入在汤汁里，有着一股独特的香味。夹起一片羊肉，即可看见肉的颜色比较红，这都是因为辣椒和萝卜完全渗入于羊肉中，导致颜色较鲜红。羊肉的口感意外的浓厚，好比奶油的味道。而也因为羊肉吸收了汤的精华，所以比较湿润，不会太干，肉质也变得有弹性，口感绝佳。
肋眼 - 牛肉肋眼总是大众的头号食品之一。Akashi更是有着自己独门配方的酱料搭配，混有烧酒成分，带有香辣甜咸的味道。五分熟的牛肋眼沾上酱料一起吃，入口即化，那香浓的味道充斥着整个嘴巴，让人对它欲罢不能。
猪肩肉 - 猪肩肉带有天然的油份，不需再倒入任何添加油，放到铁网上就已足以烤成一片片诱人的猪肉片。唯独这里的猪肩肉片没有怎么腌制过，所以比较适宜搭配酱料一起吃。
五花肉 - 五花肉有着一股独特的肉香味，是众所周知的事实。沾上本店独特的辣酱，更是让整体的味道得以升华，非常可口。
Pork Ramen - This Pork Ramen is a recipe specifically created to suit our Malaysian taste. The texture of the ramen is similar to Pan Mee noodles, so it differs from others. After boiling the pork bone soup for around 12 hours, the flavours are inconceivably incredible; the addition of fish paste into the soup has changed its consistency, alike a pork stomach soup instead. Although it is not as thick and dense as traditional tonkotsu ramen, it is still fairly smooth and creamy, very appetizing.
Stir-fried Ramen - Japanese style stir-fried ramen noodles are firm and chewy, and has some great flavours to top. The owner has boldly chosen mayonnaise, preserved skipjack tuna, and fried shallots as his ingredients for this dish. Being strong in taste, this dish is prominent in Malaysian flavours.
Gengiskhan - The broth in Gengiskhan has Shochu added into it, and the lamb’s fat has also dissolved into the soup and made it a uniquely flavourful soup. Picking up a piece of lamb, it has a vibrant red colour thanks to the chili and carrot infused into the meat. The texture of the meat is surprisingly rich and buttery. Moreoever, it has absorbed the essence of the broth, so it is moist, tender and springy.
Rib Eye - Beef Rib Eye Steaks are always a crowd favourite. Akashi has its own twist on preparing this dish, pairing it with a Shochu instilled homemade sauce; it is aromatically spicy, sweet and savoury. The rib eye steak is grilled till medium, and eating it with the sauce, it melts in your mouth and coats it with a rich aromatic flavour that is simply irresistible.
Pork Shoulder - This part of the pork has a natural high content of fat, so it doesn’t need any additional oil when grilling it on the wire gauge. The slices of alluring pork shoulders are not pre-marinated, so it is very suitable to be dipped into various sauces to enjoy it.
Pork Belly - The pork belly has its own unique fragrance of meat, and this fact is why it is so sought after by the masses. Dipping the pork belly meat into Akashi’s distinctive spicy sauce, it elevates the overall flavours to a whole new level of deliciousness.
