Back in Singapore
Prominent Chef-Restaurateur Akira Back is bringing his namesake brand to the Lion City.
After the successful collaboration between JW Marriott Hotel New Delhi Aerocity and the world-famous Japanese restaurant Akira Back last December, the hospitality group is creating a second partnership by bringing the first Akira
Back to Singapore. This Singapore outlet of Akira Back is part of JW Marriott Hotel Singapore South Beach, and it aims to showcase the brand’s signature menu of modern and contemporary Japanese cuisine.
The Akira Back restaurant in Singapore has a high-table sushi bar, providing a fun dynamic where diners can watch the chefs masterfully plating the dishes. Long high tables and smaller tables are also available to cater to each guest’s needs. For a semiprivate ambience, there’s the sunken area at the end of the restaurant. Akira Back regulars will notice that just like the other outlets, the one in Singapore is adorned with personal paintings by Chef Akira’s mother.
Long-time fans of Akira Back will also know that the restaurant’s signature delicacies are inspired by the namesake owner’s adventurous personality – an array of modern Japanese dishes with a touch of a Korean accent and eclectic culinary influences from around the world. While the overall theme of the menu is modern cuisine, Chef Akira uses classic offerings like meticulously prepared sushi and hand rolls as the underlining inspiration.
First-timers shouldn’t miss the signature tuna pizza, a wonderful marriage between perfectly crisp pizza crust with thinly sliced fresh tuna, topped with umami aioli and truffle oil. Carnivores at heart should opt for the 48-hour Tajima short rib, succulent with juiciness and rich intense flavour obtained from being slow-cooked for 48 hours. Also palate-worthy is the miso black cod, cooked with yuzu sake foam on the side, and the seared foie gras, lightly glazed with spiced lychee honey and served with a creamy corn croquette, kochujang miso and truffle powder.
Other than Chef Akira’s creative mind and Akira Back Singapore’s Chef de Cuisine Tomoyuki Kiga’s talent, the unrivalled dining experience at Akira Back is also a result of the dedicated attention given to the quality of ingredients. Akira Back restaurants only use the freshest fish from Tsukiji Market in Japan, Hida Wagyu from Japan, a selection of best meat cuts from the USA and Australia and octopus from Spain. Even the brown rice is sourced from Hokkaido, Japan. Every single ingredient is taken into a lot of consideration in the Akira Back kitchens. Chef Akira even sources his Tai snapper from Japan, the fish has been fed orange peel so that it has a hint of citrus in the meat. The skilled chef also ferments his own black garlic and brews his own namesake sake.