Photography by Tony Lewis, Jr.
Akira Ramen and Izakaya is a legitimate ethnic dining experience. Very enjoyable, even for first-timers new to ramen cuisine, which is the star of a plentiful Japanese menu. The growing regional chain of Akira restaurants has developed a devoted following that seeks tasty twists on the popular noodle-and-broth dish. But the menu goes much deeper than bowls of ramen, as we learned when visiting the Waugh Chapel location (Gambrills/Crofton) on a warm summer evening.
Located between the behemoth Dick’s Sporting Goods and Regal movie theater, Akira still stands out with a modern design and visible signage. A walk through the entrance lands you in front of the hostess for prompt seating. During our visit, the dining room was beginning to fill with eager diners, allowing us the choice between booth seating or stand-alone tables. We chose a booth to squeeze our family of four into. Chestnut-brown wood for tables/chairs are matched to black trim and backing. There are metal lattices and silver/black tilework throughout the space. The pitch-black painted ceiling is juxtaposed to light gray flooring. A semi-open kitchen and separate drink station offer peeks at the activity of your meal’s preparation.
The menu is easy to understand with the visual aid of photographs for most dishes. Descriptions help, too, but you’d be wise to pick the brain of your server for detailed explanations and recommendations. Our server was on point and steered each of us toward options that befit our preferences. Real ramen—made with traditional wheat noodles, a selection of broth, and a variety of proteins and vegetables—can seem a touch unnerving when ordering it for the very first time. What exactly is good? I’m a rookie, so I needed some help. There are many flavors, ingredients, and combinations to consider. With our server’s help, we figured it out.
I opted for Akira’s most popular ramen dish, the Akira Volcano Ramen (a spicy option), and my wife chose Shrimp Tempura Ramen (a safe option). Our kids flexed the menu’s muscles by ordering a couple sushi rolls (Rainbow and California rolls) and Karaage Don (steamed white rice with fried chicken cutlet and accoutrements). There is much more than ramen from which to choose your dinner adventure.
To warm up our taste buds, we chose several appetizers from the twelve options listed—the Waugh Chapel Crab Dumplings, Vegetable Spring Rolls, and Seaweed Fries. To wash it down, I selected a UCC-brand Oolong Tea; my wife, the Green Tea. Both served in ice cold cans. A nice touch was the carafe of ice water set on our table (replenished often, too).
Photography by Tony Lewis, Jr.
Each dish came from the kitchen piping hot and, after a few minutes, we started nibbling. The crab dumplings were light pockets of fried dough filled with a cream cheese and crab blend. Simple, tasty. The salty fry of the dumpling was nicely balanced by a delicate sweetness within. The spring rolls were on the mark—crisped perfectly and holding an appropriate veggie blend inside. The dipping sauce—not unlike an orange duck sauce—offered a dash of sweet tang with each bite. The fries were wide cut and dusted with seaweed flakes. Served with ketchup, they were a hit with the kids but fell flat with the adults.
Then, the stars of dinner arrived. Two large, deep bowls of ramen, well-crafted sushi rolls, and the rice ’n chicken plate. The spread looked good, smelled good, and would prove the kitchen’s competence at quick preparation of fresh ingredients that, together, make for comforting, delicious dishes.
Each of us was pleasantly surprised at how hearty a broth-based dish can be. We opted for the pork broth—a foundation on (or rather, in) which curly noodles, fishcake, egg, beansprouts, corn, scallion, bamboo shoots, wood ear, and nori were added. My selection—the Akira Volcano—had chashu (pork), plus the “volcano” red chili oil/spice blend. The Shrimp Tempura bowl came with two large, plump shrimp on the side, both battered in tempura and fried. Eating ramen is authentically accomplished with chopsticks for picking and prodding and a chirirenge—a massive wooden spoon for sipping the broth.
I found the experience fun. The chili spice kept me zinging along, but the pace of picking a bite or slurping a spoonful kept the heat in check. The morsels of pork, fishcake, mushroom…you name it, offered a variety of textures. The taste was mostly rich, succulent umami. The tempura shrimp of my better-half’s selection was fine accompaniment to this symphony.
Photography by Tony Lewis, Jr.
Sushi was a complete hit, too. The rolls were tight, made with premium grade short-grain rice, fresh fish, and the expected balance of vegetables (avocado, cucumber). No messing around with these rolls—they were simple and delightful.
The chicken cutlet served over rice was tenderized as one would a paillard (to borrow a term from French technique). Thin and gently battered, the fry on this chicken was perfect. The dish was rounded out with egg, pickled cucumber, and radish. A curry-based sauce came with it, which gave the entrée a dose of Eastern flavor.
During the evening, our eyes would wonder to a smartly placed “dessert card” on the table that listed the day’s offerings, along with their pictures. Among several varieties of cake, there was a version of tiramisu and our choice, the Hokkaido Fromage (cheesecake). We found the slice very light, airy, and less sweet than the American palate is accustomed to. It was a bit of a surprise, but nonetheless suitable for an already filling supper.
Supper—or as one would say in Japanese, “yuushoku”—may be an apt description of the Akira experience. The food is well made, hearty, full of umami flavor. It’s comforting. Even on a hot, summer day, a bowlful of ramen soothed the hungry soul.
Akira Ramen & Izakaya| 1417 S. Main Chapel Way, Ste. 108, Gambrills; | 301-968-2182 | waughchapelakiraramen.com
