Maison Akira, is a French and Japanese inspired restaurant in Pasadena, California. It is an elegant yet casual restaurant lined with impressionalist pieces, which can make you feel like you are sitting at a cafe in Paris. What I failed to notice the first time I was here, is that the owner of Maison Akira, Chef Akira Hirose has studied under Chef Joel Robuchon… Yep, (nodding head) as in L’Atelier de Joel Robuchon.

Following a dessert course at Maxim’s in Paris and continuing his pastry education at Ecole de Lenotre. Chef Akira Hirose then came to Los Angeles and joined the staff of l’Orangerie in Los Angeles.

Akira then opened, Azay Le Rideau, in Japan, which also became one of the top 50 French places in Japan.

Chef Akira Hirose other stints include: Citrus, Georgian Room at the Ritz in Pasadena, Belvedere Restaurant at the Peninsula in Beverly Hills, and more recently was the the executive Chef at Tower Restaurant in Los Angeles.

It’s amazing what you find out while waiting for the restroom!

(Newspaper articles depicting Chef Akira Hirose, heroically slaying food for the enjoyment of us gluts, lined the walls adjacent to the bathroom).

Any hooz, I had the wonderful pleasure of revisiting Maison Akira for another sampling of their 4 course tasting menu ($55). After the first bite, like Eve, I couldn’t help but think I could get addicted to this place.

I found the amuse bouche of salmon and creamed fois gras uninspiring, which indeed shocked me because the previous amuse bouche of soba and smoked salmon was so good I nearly fell off my chair.

The first course of seared tuna, grapes, micro greens, and jello-esque soy sauce cubes was so delicious! The mixture of salty and sweet enhanced the dual textures of the seared fish. The micro greens provided wonderful crispness that made the dish all the more refreshing.

White corn soup with curried shrimp, aka the second course, was surprisingly sweet and creamy. Hmm.

My entree of Kobe beef, mashed potatoes, shitake mushrooms, carrots, and crisped seaweed was good. I should have ordered my steak medium, the slices of beef are thin and Kobe retains better flavor when prepared medium/ or medium rare.

The desserts were absolutely phenomenal. Dessert number one consisted of: creme brulee, chocolate brulee, with fresh strawberries. The second was a sugar cookie bowl with ice cream and fresh berries contained by a caramel cage. Both of these were remarkable. Pastries must be one of Chef Akira’s fortes.

They even make bento boxes that are picnic ready for the Hollywood Bowl of course!

Maison Akira’s Phone Number: 1.626.796.9501

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