On the corner of one of the city's culinary blocks, a new-ish establishment is making a bold statement. āker opened on June 22, 2024, by Brandon Hargett, who folks may recognize from his other establishment, Hoppers, is an ambitious conversation between two vibrant culinary cultures: Japan and Latin America. Stepping inside, you leave the familiar behind and enter a space where precision meets passion, and every dish tells a story of unexpected harmony.
The restaurant is moody and welcoming. The lighting is soft and intimate, creating a warm glow that invites you to settle in and stay a while.
It's this thoughtful blending of aesthetics that hints at the creativity happening in the kitchen. The menu at āker is a playground of flavors, crafted by Chef Pae Randall, whose background reflects the restaurant's concept.
"My wife, Gabby and I love to travel, which inspired this concept," said Brandon Hargett, owner. "We are foodies and love that type of food. We wanted to do something different. We originally were going to put a Hoppers [Brew Pub] in that space. I live downtown and wanted a place to show off Utah."
Every first Tuesday night of the month, āker transforms into a culinary arena with its famed Tuna Fight Club event. Chef Pae and her talented team take center stage, expertly breaking down a 200+-pound tuna in front of the guests. What follows is an unforgettable dining experience featuring a meticulously crafted 10-course tasting menu that showcases the versatility of tuna's flavors. This Omakase event is ticketed, ensuring an intimate setting where guests can witness the kitchen's artistry while celebrating seafood.
"Tuna fight club is an experience," said Chef Pae. "I, along with my team, put a lot of love and creativity into curating a different menu every month. We try to make it fun and educational for our guests."
āker is also known for its dry-aged nigiri and sashimi. Dry aging is an innovative approach that elevates the dining experience by intensifying the fish's natural flavors. This process, which can take up to 60 days, enhances the fish's umami profile, creating a deep, rich, and complex taste that offers a buttery texture on your palate. To complement these bold flavors, pair with a dip of the whiskey barrel-aged soy sauce, which adds a smoky sweetness and depth, balancing the dish with a touch of refined sophistication. These elements showcase the artistry and dedication of Hargett and his team to pushing culinary boundaries. Rest assured, you will find Wagyu beef and potatoes on the menu.
"I really was building something, and then hoping to create some food," Hargett explained. "We were never going to be a sushi restaurant when we first started. The dry-aging really took off, so we switched things up."
Hargett's vision extends beyond the culinary experience, aiming to create a weekend hangout where guests can unwind and enjoy the space. āker features a DJ on the weekends. Yet another fusion, creating a place of exceptional food, music, and atmosphere, transforms the restaurant into a social hub.
"I want to experience something different here, and when people come in from out of town, I want them to be blown away by how Salt Lake has grown up," Hargett said.
Āker succeeds where many fusion concepts falter. It doesn't feel forced or gimmicky. For anyone seeking an exciting, soulful dining experience, a visit to āker is essential.