Akira Back in Singapore Melds Japanese and Korean Influences Delectably

From his Korean roots, Akira Back blends in a Japanese reverence for subtlety and quality inputs to produce deliciously creative dishes with a nuance of America. The main foundation of the food remains raw fish (Akira is a trained sushi chef) but it has been given a twist using Korean influenced sauces and garnishing. Within all this is a decidedly modern presentation.  Akira has restaurants located in Las Vegas, Seoul and Jakarta but we ate at his Singapore branch, which sits in the JW Marriott hotel at South Beach.

The man himself is fascinating, having been a professional snow boarder, but subsequently becoming a successful chef and gaining stature with his restaurant Yellowtail Japanese Restaurant & Lounge in the Bellagio Hotel in Las Vegas. Akira has even appeared on Iron Chef, and with his outgoing personality, his enthusiasm is infectious. The restaurant in Singapore is helmed by a well-seasoned team who have worked with him in his other outlets but Akira pops by a few times a year. It was on his recent visit that we had the chance to try his omakase menu. The eight course meal was well worth it in our view at around SGD230 per person (excluding drinks).

The restaurant is closed on Sundays and Mondays but open for lunch and dinner all other days. Reservations can be made by phone (+65-68181914) or online through chope reservations.

Our Meal

Akira Back in JW Marriott
Caviar Pizza – uni creme fraiche, botan ebi, onion gel
Akira Back JW Marriott
Kinmedae – raw snapper in a jalapeno, nanbanzu sauce, with chives oil
Creative Japanese cuisine
Foie Gras tart has an oatmeal crust, plum and apple jam and balsamic vinegar
Modern Japanese cuisine
Toro Tataki – the fatty tuna belly is rolled with onion salsa, mustard miso and sautéed shimeji mushroom
Modern Japanese cuisine
Blue Norwegian Lobster with carrot leaf, nori butter sauce and bugak
Modern Japanese cuisine
Halibut with mushrooms and vegetable scales in a beurre blanc sauce
Modern Japanese cuisine
Kumamoto beef accompanied by potato confit in a olive yoghurt with crispy herbs
Modern Japanese cuisine
He calls this a Messy Paulova – coconut meringue, pistachio & black sesame ice cream