Despite the bottle service and velvet ropes of Pearl being upstairs, Adam Erace says Akoya is all about the food. 

 

Buttery miso-glazed pork belly kebabs were perfection for only $7. Tender short rib sliders (braised in pho paste) were a $12 trip to Vietnam. Indonesian- style spare ribs cured in-house and tossed in vibrant kecap manis ’cue sauce: not so bad for $10—especially considering the accompanying mound of soulful, sweet soy baked beans mined with scraps of char sui pork. That East/West harmony blended so seamlessly, calling it fusion would be an insult.

With similar Asian flavors and dedicated tempura and yakitori sections, Akoya’s menu comes a little too close for comfort to Michael Schulson’s at Izakaya. But looking past that, Garbacz delivers better food—and the staff better service—than you’d ever expect in such swank surroundings.

 

Akoya [Philadelphia Weekly]
Akoya [Official Site]