About Us
At Akoya, we believe dining should feel thoughtful, not complicated.
Named after the Japanese pearl, Akoya reflects something formed over time through care, patience, and attention to detail. That same philosophy shapes everything we do, from the way our rice is prepared to how each piece is served.
Our menu moves with the moment, guided by seasonality and a deep respect for ingredients. Rather than following a fixed format, we focus on what is best today and present it with intention.
Whether you join us at the counter or at a table, our goal is simple. To create an experience that feels genuine, welcoming, and worth returning to.
What is Omakase
Omakase means “I leave it up to you.”
It is a dining style rooted in trust between the guest and the chef. Instead of ordering individually, the meal is curated and served course by course, based on the best ingredients available that day.
At Akoya, omakase is not about formality or rules. It is about experiencing food in its best moment, prepared with care and served at the right time.
Each course is meant to be enjoyed as it is presented, allowing the flavors, textures, and progression of the meal to unfold naturally.
Chef Peter Hoang
Chef Peter Hoang leads the kitchen at Akoya with a focus on precision, balance, and intention.
His approach is shaped by years of experience and a deep respect for Japanese technique, while remaining grounded and approachable. Every detail matters, from the temperature of the rice to the cut of each piece of fish.
For Chef Peter, the goal is not to impress, but to create something honest and memorable. A meal that feels considered, personal, and quietly refined.