Architecture, with its emphasis on precision and structure, seemed a natural fit for a chef born into a traditional Asian household. Yet even as a young boy, Earl Akido sensed that this path was not truly his own.
The early 2000s marked a pivotal moment in southern Africa as the sushi craze began to take hold. Japanese cuisine, with its focus on balance, aesthetics, and the purity of ingredients, captivated Earl in a way that architecture never had. At the age of 20, he made a bold decision that would change the course of his life – he left his architecture studies to immerse himself in the world of sushi.
But if architecture is a science, sushi is an art – and like all great art, it demands more than just skill; it requires heart, patience, and an understanding that perfection is not a destination, but a journey.
Chef Akido has spent two decades in the culinary world, including a notable tenure as head chef at Nobu in Cape Town. Today, he is the owner of Akido Restaurant, located in the heart of Johannesburg’s Sandton.
What is your culinary philosophy, and how does it influence the dishes at Akido? Every sushi chef must prioritise tradition. Without it, innovation isn’t possible. At Akido, we focus first on rich tradition, especially in a city like Johannesburg, which is very Westernised. We return to the basics, implementing and presenting them in a simple yet proper way, focusing on everything from rice preparation to cutting techniques and execution. Sushi isn’t just rice and fish; it’s about the rice’s temperature, the fish’s thickness – every detail matters. At Akido, our daily pursuit is perfection, and that’s what we revolve around.
What makes a perfect Omakase experience and how do you personalise it? Omakase means “I’ll leave it to you”. It’s about trust. We create a balanced experience, tailoring each dish without overpowering flavours. My tasting menu balances hot and cold kitchens – appetisers from the hot, and sushi from the cold. We add personal touches, such as adjusting nigiri for left-handed diners or using less wasabi if preferred, ensuring every detail enhances the experience.
What role does sake play at Akido? Sake is a staple in Japanese households and a key element in high-end restaurants, especially in regions like Ginza, Tokyo, and Kansai. Sake varies by region, with different rice breeds and polishing ratios, much like the way wine varies by grape. We offer over 20 000 types of sake from across Japan, personally curated to complement our dishes, and we’re releasing a sushi and sake pairing menu soon. Besides high-end options, we’ve introduced more accessible choices to ensure everyone can enjoy a well-rounded experience.
We continue to push boundaries to deliver exceptional flavour profiles.
How do you source and age your fish? We prioritise the traditional jukun wet-ageing method to enhance the natural flavours. Approximately 80% of our fish is sourced from Cape Town, and we use premium ingredients from Japan to maintain a minimalist approach. Ageing times vary – tuna ages for two weeks, salmon for five days, and white fish for three to four days. This centuries-old Japanese technique isn’t commonly practiced outside of Japan and is often misunderstood, but we continue to push boundaries to deliver exceptional flavour profiles.
What has been the most challenging dish for you to perfect? Eel sushi is particularly interesting because it doesn’t easily adhere to the rice – it’s a very stubborn fish. It’s not the most visually appealing either. But working with eel can teach you something about yourself, like patience. It’s a humbling experience.
Are there any new innovations you’re excited to explore? I’m interested in the new style of sushi that isn’t as raw, but not fully cooked either. It has a different appeal and sometimes comes in a marinade.
Who have been your mentors, and what valuable lessons have they taught you? I’ve had both Japanese and non-Japanese mentors. They’ve all taught me patience, which is crucial in this journey. Japanese training is intense – mental conditioning, self-discipline, and striving for perfection from the start. The first few years were the toughest, focusing on discipline and patience.One of my non-Japanese mentors taught me that “done is better than perfect”. It’s about progress through continuous effort, rather than obsessing over perfection from the beginning.
What inspired the design concept of your restaurant, and how does it reflect the culinary experience? The restaurant was built in 2019 but went into hiatus due to Covid. My business partner and I revived it in 2022. The design – copper, gold and wood – creates serenity, balancing tradition and simplicity. The wood reflects traditional high-end sushi bars, while gold adds a touch of luxury, important in Asian culture for symbolising prosperity. We’ve combined these elements with European standards to enhance the dining experience.
Discover more at akido.co.za
A Thoughtful Space
The Baobab Treehouse at Xigera Safari Lodge in Botswana offers one of the most unique experiences of the Okavango Delta. The steel structure is in the middle of a copse of Croton trees a kilometre away from the main lodge. It’s built in the shape of a baobab tree – Africa’s legendary ‘tree of life’ – inspired by the painting of a solitary baobab tree by South Africa’s famed landscape artist Jacobus Hendrik Pierneef. A winding staircase inside the ‘trunk’ allows guests to enjoy three levels. Carved wooden furniture by designers John Vogel, Chuma Maweni, and Adam Birch are part of the second level bedroom decor, while the bathroom (which has canvas walls that open up for an outside-in experience, as does the bedroom) and open-air deck on the third level present the most spectacular views of the floodplains. If you’re in search of a once-in-a-lifetime opportunity, this is it.
Discover more at xigera.com
A spa with a sustainable soul
The Verde Vita Spa & Wellness Centre, situated in the renowned eco-conscious Hotel Verde at Cape Town Airport (which offers a carbon-neutral stay with a 100% offset), has evolved from a modest spa to an offer-it-all wellness sanctuary. What sets it apart is the integration of green practices into all its operations. Like the hotel, it uses energy-efficient systems, minimises water waste and relies on eco-friendly materials in its design. It also offers organic skincare products, organic facials, environmentally hydro treatments and a focus on natural healing practices – all crafted for minimal impact on the environment.
