Akira Back is a world-renowned chef known for his innovative and original interpretations of modern Japanese cuisine. His culinary style, distinguished by Michelin-starred excellence, uniquely blends his Korean heritage with global culinary influences to redefine the fine dining experience.
Akira’s creative mind earned him a Michelin star for his restaurant DOSA in Seoul, underlining his influence in the culinary industry. Through his dedication to gastronomic exploration and meticulously crafted dishes, Akira Back continues to enchant diners globally with his artistic presentations and bold flavours.
Tell us all about your style of cooking at Akira Back?
Akira Back London offers modern Japanese cuisine: a mix of traditional Japanese techniques and influences coming from my travels across the world, as well as my life experiences as a Korean-American.
What is the concept of your chef’s table concept Dosa?
Dosa by Akira Back is Korean cuisine executed at its highest level. The menu changes with each season, so your experience dining at the restaurant will depend on the time of year. Even though the menu changes, the same traditional Korean ingredients and techniques are always used – which is quite a unique offer in the UK.
The cocktail concepts at Akira Back as well as ABar Lounge and ABar Rooftop are all very distinctive and unique. What are your favourite creations and what is next for mixology at the hotel?
Personally, I like wine over cocktails, but we have an amazing and inventive selection of both red and white wines to choose from at Akira Back. We focus on independent and rising wine producers. The more natural the wine is for me, the more I enjoy it. For cocktails, I am simple and I like an Espresso Martini as it’s light yet still gives me some energy.
Tell us about the design concept of the restaurant and how is this reflected in the food?
The venues are modern and upscale just like our cuisine, service, drinks and ambiance. Our space also takes inspiration from the four elements of earth, wind, fire, water and air serve as focal points throughout the restaurant.
Are there any new dishes you are working on for Akira Back London?
I am always thinking of new dishes and trying out new things. I usually test it on one market before moving to another, making sure everything is absolutely perfect with flavour, presentation, service, etc. We have 30 locations worldwide.
Can sustainability in UK restaurants ever become the norm?
Sustainability is a great thing which can definitely become the norm in more industries like restaurants and hospitality. I am a big supporter of the environment so if everyone does their part, little by little the world can improve and we can create a better life for future generations.
What is next for Akira Back?
I have more openings later this year across the globe: Rome, Hong Kong, Florence and the United States. I can’t say exactly where yet publicly but these are all beautiful cities in amazing locations and I’m excited to bring Akira Back to new audiences.
Discover more, at Akira Back.
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All imagery courtesy of Akira Back.