Dustin Murata co-owns Akira, on Soquel Avenue, with Greyson Lanzarotta-Leek.
Akira hasn’t even been open two years, but the Soquel Avenue sushi restaurant already has built a steady crowd of regulars who appreciate its vibrant atmosphere. “We don’t get a whole lot of tourists,” co-owner Dustin Murata says. “What we do get it is great, but we primarily shoot for people who live in this neighborhood right here.” Akira’s modern, fusion approach to sushi incorporates flavors like basil and jalapeño, which aren’t readily available in Japan, into their rolls.
SANTA CRUZ WEEKLY: What’s the best part about running your own business?
DUSTIN MURATA: Given that we’ve always been employees, just showing employees that respect we always wanted—treating people good that work for us and putting that same energy into everyone that comes in.
Does business stay steady, because you’re not relying on tourists?
DM: Summertime it pumps up even more. But it’s pretty steady throughout the winter. It fills up pretty much every night, so we can’t complain about that.
How do you prepare teriyaki skirt steak?
DM: We cut it down real thin. We cut all the excess fat that’s not necessary off.
Greyson Lanzarotta-Leek: And then we marinate it for the day, and then lather it with some teriyaki sauce. It’s our own marinade with soy sauce and onions, all that stuff.
What’s your favorite kind of fish?
GL: Tuna family—that’s number one. And I love lobster, but we don’t have it on the menu.
What dishes are you unveiling next?
DM: Our Japanese curry, because it’s not something a lot of people are pushing too much in Santa Cruz right now. On these winter days, it’s super savory and warm. It makes you feel good.
