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Akira Back

127 Wishlisted
~$80/pax
The Akira Back restaurant by award-winning Chef Akira Back showcases modern Japanese cuisine with Korean accents and culinary influences from around the world. Featuring innovative dishes centred around seasonal produce and artisanal ingredients, look forward to a sense of adventure and creativity in this signature restaurant of JW Marriott Hotel Singapore South Beach.

30 Beach Road
Level B1M South Beach Tower, JW Marriott Hotel Singapore South Beach
Singapore 189763

(open in Google Maps)

Saturday:
06:00pm - 11:00pm

Sunday:
Closed

Monday:
Closed

Tuesday:
06:00pm - 11:00pm

Wednesday:
06:00pm - 11:00pm

Thursday:
06:00pm - 11:00pm

Friday:
06:00pm - 11:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

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The house signature cocktails are all named after emotional states.
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This is inspired by the rhythmic drumming of the Korean janggu (a 2-sided hourglass-shaped drum).
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It features a blend of The Botanist Islay dry gin, Honjozo sake, Noilly Prat sweet vermouth, lemon juice, yuzu juice, egg white, and a shiso leaf garnish.
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Refreshing and bright, this has a calming herbal sweet earthy boozy flavour. Nicely thirst-quenching and aptly peaceful.
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Akira Back
More details in profile & blog

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Features a medium sized fillet of flounder fish, pan-seared, with a slight crisp edge and a tender flaky moist soft texture. Good sweet savoury flavour to the fish.
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Plated over a creamy smooth cauliflower puree, which has a vegetal earthy sweet flavour.
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Crunchy shreds of marinated and seasoned kelp seaweed accompany, lending a sour earthy sweet flavour.
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Finally, a salty tangy sour herbal gravy of light soy sauce, garlic, and ponzu (yuzu, white vinegar, sugar, mirin rice wine) is poured over tableside, lending a delicious depth of flavour.
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So good.
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Akira Back
More details in profile & blog

Quite disappointed as the Foie Gras did have the melty texture and caramelised crust. Maybe the focus on the crust is on the corn croquette instead. The white truffle powder was totally unnecessary, underwhelming and un-understandable.

1 Like

This limited-time only dinner set featured 3 courses from their 3 resident chefs as well as 2 others from Chef Bobby of Akira Back Bangkok.
The composition was an experience of not only its contemporary Japanese-Korean cuisines but also a taste of Thai accent from the collaboration. “Interesting” as we replied when asked how some of the dishes tasted, but they were certainly delectable with the distinctive touch of @akirabacksg .
We enjoyed the set as much as some of their ala carte items, such as their Tuna and Mushroom Pizza that we could never get enough off. From their list of intriguing desserts, the Beehive that we had was beautifully executed and a great wrap to our meal.
Besides the food and ambience, their awesome services definitely stood out. Thank you to Hanny and her attentive crew for making our experience a pleasant and memorable one.

1 Like

For only $88++, you can indulge in a dining experience over five courses by four Akira's chefs from Akira Back Singapore and Akira Back Bangkok. Chef William Rusli even specially flew in from Bangkok for this 10 day special to personally prepare the food, so expect only the best especially with his prior experience from a three-Michelin starred restaurant.
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The five courses are grounded in the principles of Chef Akira Back’s culinary ethos of pursuing boldness in cooking and playful creativity in presentation:
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Course 1 (second pic): Norweigian Salmon (by Chef Tomoyuki Kiga) taking you through a sensorial journey of smell, sight, texture and taste with house-cured salmon, smoked with applewood at the table.
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Course 2 (3rd pic): Hokkaido Scallo (by Chef William Rusli) paired with thai green curry and citrusy notes of Kizami Yuzu.
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Course 3 (cover pic): Sakana Chazuke (by Chef Bobby Hyungmin Bae) inspired by his childhood snack – “Yukwa” a traditional Korean puffed rice where he showcase his take of the traditional classic.
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Course 4 (4th pic): Charcoal-grilled Lamb Loin (best seller in Akira Back Bangkok, by Chef William Rusli) served with smoked chipotle anticucho sauce.
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Course 5 (5th pic): The Glass (by Chef Koh Shu Pei) where Chef Koh curated each sugar glass ala minute, served with pearl barley ice cream with sweet wintermelon vanilla foam and coconut praline encased in the glass tower.
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This menu would only be available till 7 July 2019.
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Every dish was so good!
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Started the evening with specialty cocktail - PEACE ($25) - gin, honjozo, noilly prat, lemon, yuzu, shiso, egg white - refreshed!
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Tuna Pizza ($26) - simply thinly crispy & wonderfully yummy!
Hokkaido Scallop ($28) - uniquely served with kiwi & truffle yuzu - fresh & marvelous!
Toro Tartare ($60) - wowed by its beautiful plating & yumminess!
Baby Spinach ($17) - fascinated by its rolled form served with delectable sesame dressing!
Wagyu Tacos ($25) - so so so rich & flavorful!
Charcoal-grilled Ribeye ($72) - 350 days grain fed F1 Wagyu - umami with butter sauce!
Rolls - Holy Cow ($30) & Crispy Pork Belly ($25) were so satisfying!
Salmon Sashimi ($20) - so fresh & cottonly soft!
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An extremely pampered meal with happy feel & grateful heart. Thank you for the treat! And of course in wonderful dining company
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#burpple

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