Akira Back - Michelin-Starred Japanese With a Korean Twist

There are chefs who cook Japanese food. Then there’s Akira Back — a Michelin-starred Korean-American who spent seven years as a professional snowboarder before stumbling into the culinary world, and who now runs one of Singapore’s most distinctive fine dining addresses.

Tucked into the basement of JW Marriott Hotel Singapore South Beach, Akira Back isn’t trying to be a traditional Japanese restaurant — and that’s exactly the point.

AB Tuna Pizza — $26

No dish better captures the restaurant’s philosophy than the AB Tuna Pizza, and it has earned near-legendary status among regulars. The crust is paper thin, layered with fresh tuna and herbs, then finished with a drizzle of truffle oil — a combination that sounds chaotic on paper and lands flawlessly on the palate. Texturally precise, umami-forward, and effortlessly photogenic, this is the dish that has made its way across countless Instagram feeds and remains the undisputed entry point for first-timers.

AB Wagyu Taco

Wagyu bulgogi — deeply marinated and tender — arrives wrapped in a crispy taro shell, with roasted tomatoes and ponzu doing the work of a bold, umami-laced salsa. It’s one of the more quietly ingenious dishes on the menu: the taro shell delivers a crunch that a standard wheat taco can’t match, and the ponzu cuts through the richness of the wagyu with a clean, citric brightness. Korean in spirit, Japanese in technique, and completely its own thing. The wagyu taco is all about the unctuous mouthfeel — the kind of textural hit that makes it difficult to stop at one. A tuna version is also available for those who prefer to keep it lighter.

48-Hour Sanchoku Short Ribs

The kitchen’s patience is on full display here. These short ribs are braised for a full 48 hours, emerging with a fall-off-the-bone tenderness that no amount of quick cooking can replicate. The marbled wagyu breaks apart at the lightest touch of a fork — the kind of result that only comes from a kitchen that takes the long view on flavour. It’s a dish that earns its place as a repeat-order staple, with regulars consistently flagging it as a non-negotiable at every visit. Rich, deeply savoury, and built for sharing — though sharing it is the harder part.

AB Sashimi

The Yellowtail Jalapeño is a study in restraint — thinly sliced yellowtail accented with a touch of jalapeño for a clean, slow-building heat that never overwhelms the delicate fish. It’s one of the more composed dishes on the menu, letting premium produce do the work without the kitchen reaching for unnecessary complexity. The AB Sashimi more broadly features seasonal cuts dressed with a tomato citrus sauce, with pickled radish adding crunch and a refreshing counterpoint to the richness of the fish. Sourced from Japan and rotated with the seasons, the sashimi selection reflects the restaurant’s commitment to quality produce — this isn’t an afterthought on the menu, but a deliberate showcase of the kitchen’s access to premium seafood. During brunch, sashimi and nigiri are presented in a stunning spread that’s as much a visual statement as it is a meal.

“Sanchoku” Ribeye

The Sanchoku Ribeye arrives cooked to medium rare, plated with cauliflower miso cream, burdock jam, and myoga — a Japanese ginger with a delicate, floral bite. It’s a more composed plate than the short ribs, leaning into the kitchen’s Japanese technique rather than the slow-braise approach. The F1 Wagyu brings a deep umami richness, finished with a butter sauce that ties the accompaniments together without overshadowing the quality of the beef.

Wagyu Fried Rice

Each grain comes out perfectly fried and distinctly fragrant — the kind of wok discipline that separates a well-executed fried rice from a forgettable one. The wagyu lifts what could otherwise be a supporting dish into something worth ordering for its own sake, its richness folding into the rice without overwhelming it. The Wagyu Fried Rice is a reliable constant for regulars who return specifically to close out their meal with it — a dependable finish that balances the bolder flavours that precede it. Simple in concept, careful in execution, and the kind of dish that tends to disappear from the table faster than expected.

Scallops on Half Shell

Plump, sweet scallops arrive with gochujang butter and aged kimchi — a pairing that makes Back’s Korean heritage impossible to ignore. The gochujang brings heat and depth without overwhelming the natural sweetness of the shellfish, while the kimchi adds a fermented complexity that keeps each bite interesting. It’s the kind of dish that converts sceptics who thought Korean-Japanese fusion was a gimmick.

The Philippe Starck-designed interior is sleek and chic with communal tables, a full bar, and quieter pockets for more private dining. It reads nothing like the hushed, minimalist aesthetic of a conventional Japanese restaurant — which, again, is the entire point.

Akira Back is the rare fine dining restaurant that earns its price point not through ceremony, but through genuine culinary conviction. The technically demanding Jidori Chicken — brined, sous vide, chilled, and browned — is a mainstay on every Akira Back menu globally and the first dish Back personally checks at every new opening , which speaks to the consistency standards behind the brand. Whether you’re coming in for a casual à la carte lunch or committing to the full omakase, the kitchen delivers a distinctly cross-cultural dining experience that’s difficult to find elsewhere in Singapore.

Address: 30 Beach Road, Level B1M, JW Marriott Hotel Singapore South Beach, Singapore 189763
Tel: +65 6818 1914
Opening Hours: Daily, 12pm – 2:30pm, 6pm – 10:30pm (Fri–Sat until 10:30pm)
Instagram: @akirabacksg | Website: akiraback.sg