Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.
As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.
From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:
1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce
2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise
3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile
Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.
As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.
From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:
1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce
2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise
3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile
Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.
As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.
From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:
1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce
2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise
3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile
Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.
As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.
From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:
1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce
2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise
3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile
Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.
As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.
From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:
1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce
2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise
3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile
Chef Back has launched the 5-course omakase dinner experience at $148++ per pax and the meal starts with the Umami Hokkaido Uni, beautifully topped with gold flakes. The New AB Sashimi features delicate slices of kanpachi with a tomato citrus sauce, with the additions of crunch and refreshing pickled radish providing the nice flavour balance. The next Halibut dish comes with a clam ang-sauce and the apple puree is a nice surprise to cut through the richness.
The main is a “Sanchoku” Ribeye that is cooked to a medium rare and if you are still feeling hungry at this stage, you can add on the Lobster Claypot Rice at $65++ per pot. I will highly recommend it as this is such a comforting dish with a bowl of miso soup and a side of banchan to go along with it. Dessert is a matcha tart with hazelnut chantilly and barley ice cream, a nice creamy end to the meal.
The AB Cigar is so chio lor, highly recommend ordering this for your dessert.
Location: Akira Back, JW Marriott Hotel Singapore South Beach, 30 Beach Road, Level B1M, 189763
My personal favourite is their melts-in-your-mouth Short Ribs, so good till we ordered a 2nd plate. Yumz.
Akira Back located at JW Marriot Hotel Singapore @jwmarriottsg offers modern Japanese cuisine with a unique Korean influence. First time here, not sure what to order? Their signature includes the AB Tuna Pizza ($28++), Brother From Another Mother ($32++), Perfect Storm ($29++) and 48 Hrs “Sanchoku” Short Ribs ($56++). My personal favourite is their melts-in-your-mouth Short Ribs, so good till we ordered a 2nd plate. Yumz.
Location: Akira Back, JW Marriott Hotel Singapore South Beach, 30 Beach Road, Level B1M, 189763
Akira Back Singapore outlet is One of 15 restaurants in major cities worldwide, offers diners to expect quality ingredients, cross-cultural culinary techniques.
Feature :
💕AB Tuna Pizza
💰$28
💕Brother from another mother
💰$32
💕Perfect Storm
💰$29
💕Pork Belly (Bossam)
💰$35
💕Chilean Seabass
💰$43
💕48 hours “Sanchoku” Short ribs
💰$56
💕AB Cigar
💰$20
My fav for main is 48 hours “Sanchoku” Short ribs, the meat texture is really tender and melt in mouth from braised for 48 hours.
And I also like the dessert, AB cigar, beside the presentation on point, the combination of flavour also very good.
📍Akira Back
30 Beach Road
Singapore, 189763
Akira Back is a restaurant that delivers a fusion of modern Japanese cuisine with Korean accents and inspirations from around the world. A popular Korean dish, the Bossam is one of the four new dishes that was launched into the menu which has boiled pork belly paired with apple miso. The other hot sharing mains include the Chilean Seabass with anticucho miso and kabocha (squash) purée, and AB Cigar made with coffee mousse, macadamia praline and almond dacquoise.
Do not miss out on the restaurant’s signatures such as the iconic AB Tuna Pizza which hits you with the truffle aroma when it arrives onto the table, handrolls such as the Brother from Another Mother that pairs anago (saltwater eel) with unagi (freshwater eel), Perfect Storm of shrimp, tuna and salmon and the fall off the bone tender 48 hours Sanchoku Short Ribs.
Diners will start off with the cold sharing plates of the Tuna Pizza, Soul Mate of amaebi, uni and a tosa jelly and Yellowtail Jalapeno which comes paired with a yuzu soy, and you can add a sashimi combo for a supplement top-up of $55. For the mains, diners can choose between the Beef Cheek, Seared Seabass or the A4 “Tochigi” Striploin, the latter has a top-up of $55. Next comes the Perfect Storm and Hot Mess, the former is a sushi roll of shrimp tempura with spicy tuna, salmon belly aburi and chipotle mayo while the latter is a roll of king crab tempura, sashimi poke and chuka wakame with spicy ponzu aioli. The meal ends with the chef’s special dessert of the day.
•••••••••••••••••••
✨ Akira Back
📍 30 Beach Road, JW Marriott Hotel Singapore South Beach, Level B1M, Singapore 189763
🌐 https://www.akiraback.sg/specials
🍴 [Media Invite]
Available from 15 to 28 March, the menu consists of a six-course tasting menu, priced affordably at $75++ per pax, contemporary dessert curations and a lineup of Spring cocktails to commemorate the changing of seasons.
The tasting menu has been specially curated with Chef Janice, and the theme is to present a dining experience with a contemporary expression of art and food. Diners will start off with a warm and comforting Dobin Mushi that is made with a base of Katsuo dashi with the additions of kinmedai and spring vegetables. The savoury umami flavour balances out with the freshness of the vegetables, making this soup a highly palatable entry to the course meal. It will be followed by the Maple Iberico Pork Jowl served with a lentil bacon puree in which diners can enjoy the excellent texture and ratio of meat to fat. A citrusy palate cleanser, named Citrus on Wood, refreshes the tastebuds with a cardamom panna cotta at the bottom of the bowl with the tartness from the bergamot bubbles.
Perhaps my favourite and most surprising dish of the evening, the Nenrin will wow diners with the multiple layers of flavour, texture and temperature as on one side, you have a mushroom risotto and pan-seared foie gras, while on the other side, a burdock ice cream, with black garlic and salted caramel circling around the plate. You might think that the combination sounds farfetched and might not work out but put a bit of every single element of this plate onto a spoon, and you can truly understand why this dish is being highly raved about.
The meal concludes with the Kyoto Garden, constructed with an earl grey ice cream rock, orange blossom jelly and floral parfait, and the Ichigo of the Tochigi strawberries prepared four ways. All in all, an artful presentation and display of how different herbs, spices and ingredients can come together to create a masterpiece. What are you waiting for? Make a reservation today via email to jw.sinjw.dining@marriott.com as there is a preorder of the menu items at least two days in advanced, with limited sets available per day.
•••••••••••••••••••
✨ Akira Back x Janice Wong
📍 30 Beach Road, JW Marriott Hotel Singapore South Beach, Level B1M, Singapore 189763
🍴 [Media Invite]
Not the first time having this but like their light and fluffy texture and a kimchi twist to their maki-roll
🍴DINE OUT🍴
📍Akira Back, JW Marriott hotel South Beach📍
💸 48 Hrs "Sanchoku" Short Rib: $50
💸 "The Best Back" Bundle- Best of both worlds: $45 (we chose mushroom pizza and 'brother from another mother' roll)
Serving up good quality and innovative dishes with strong Japanese and Korean influences, Akira Back has become one of our favourite restaurants!! The dishes that we tried truly surprised us in terms of texture and flavour.😍
Our most most favourite dish goes to the short ribs!! Don't be deceived by its unassuming presentation, the short ribs are the epitome of 'melt in the mouth'.🥩 After being braised for 48h, the beef was sooo tender and flavourful that we didnt even have to chew much! Such a pity that there were only 4 pieces, given its hefty price tag.😢
Our experience at Akira Back was nothing short of fantastic in terms of the food and service, and till this day we still miss the food greatly!👏 However, as it's quite expensive, we'll probably be coming back on special occasions.😊
The mushroom pizza's crust was thin and crispy while the mushroom was slightly crunchy and chewy.🍕 Together with the truffle oil drizzled on top, it was truly an explosion of flavours in our mouths.🎊
The 'Brother from another mother' roll had an interesting concept featuring both unagi and anago in a sushi roll. However, maybe due to the fact that there was too much going on, we couldnt really taste the unagi and anago.😕
This stylish restaurant at JW Marriott has been offering modern and creative reinvention of Japanese cuisine, and now they're offering dishes for takeaways.
🔸
The five dishes pictured are:
.
* Signature Mushroom Pizza ($20). This is Akira Back’s worldwide bestselling dish
.
* Ji-dori Chicken ($28). Juicy chicken breast, perfected through 8-hour cooking where the chicken was brined, sous vide and browned. Served on a bed of soft truffled potato mash
.
* Brother from another Mother ($25, or $45 for any 2 signature rolls). My second favourite dish here. It comprises of Unagi Kabayaki and Anago Tempura topped with shaved Foie Gras tourchon. To enhance it, dip this into the accompanied ponzu mayo.
.
* Green Monster ($23, or $45 for any 2 signature roll). A roll with the timeless combination of cream cheese and avocado.
.
* Baked Crab Hand Roll ($16). My favourite rolls here. It's wrapped with king crab and crispy onions, then given a spicy kick with a dynamite metai sauce.
🔸
To order:
* Self Collection - Pre-order on https://jwmarriottsg.oddle.me/en_SG for self collection at Akira Back or drive through at JW Marriott Singapore South Beach driveway
* Delivery - Islandwide via Grabfood
🔸
Swipe for the original packaging it came in.
A signature of Akira Back, this juicy well-marbled A4 wagyu striploin smoked with Applewood is a must try.
