Korean-Mexican fusion tacos where minced Wagyu beef is cooked in rich bulgogi sauce and paired with roasted tomato ponzu. Reviews describe them as umami-rich and perfectly crispy-chewy. The combination of Korean marinade and taco format is part of Chef Back's signature style.
Tips from diners
Order at least two servings if you're sharing — they're more substantial than they look but still easy to finish.
The restaurant's most celebrated signature dish features thin slivers of fresh tuna layered on a crispy golden tortilla, spread with umami aioli, topped with micro shiso, and finished with white truffle oil. Multiple reviews call it impressive and one of the best in Bangkok.
Tips from diners
Order this first — it's the dish that put Akira Back Bangkok on the map and reviewers consistently call it a must-try.
The portion is generous enough to share as a starter for 2-3 people before moving on to other dishes.
Silky, fatty belly meat of tuna refined with a touch of wasabi soy and crowned with Oscietra caviar. The dish is prepared tableside, adding a theatrical element to the dining experience. The quality of the toro and the caviar topping make this one of the more premium offerings.
Tips from diners
The tableside preparation is part of the experience — watch how they mix the wasabi soy into the toro before serving.
Wagyu short ribs slow-cooked for 48 hours until fall-apart tender, served with root vegetables and rich braising jus. The extended cooking time is significantly longer than most restaurants do, which is what gives the meat its texture. Reviews consistently praise the tenderness and depth of flavor.
Tips from diners
The 48-hour cook time isn't just marketing — the meat genuinely falls apart with a fork, so no knife needed.
This is rich and filling, so consider sharing if you're ordering multiple dishes or plan to try dessert.
Fresh scallop served in its half shell, topped with kimchi bacon and Korean chili paste (gochujang). The combination of sweet scallop, smoky bacon, and spicy-fermented gochujang is a clear example of the Japanese-Korean fusion approach. Each component adds a distinct layer of flavor.
Tips from diners
The gochujang has a kick — if you're sensitive to spice, ask for it on the side so you can control the heat level.
Tender grilled octopus with a smoky char, served with smoked jalapeño sauce and plated on a pillow of airy potato foam. The contrast between the charred octopus exterior and tender interior, along with the creamy potato base, makes this a textural standout on the menu.
Tips from diners
The potato foam looks like decoration but it's meant to be eaten with the octopus — scoop some with each bite.
Opened at Bangkok Marriott Marquis Queen's Park by celebrity chef Akira Back, known for blending his Korean heritage with Japanese techniques and American influences. The 37th-floor location offers skyline views while the kitchen turns out signature dishes like the tuna pizza that has reviewers calling it one of the best in Bangkok.
Book ahead for dinner, especially on weekends — the 37th-floor location with skyline views fills up quickly.
Marriott Bonvoy members get 10% off the bill when dining here, so mention your membership when booking.
Take the MRT to Queen Sirikit National Convention Centre station — the restaurant is very easy to reach by metro.
Thursday-Sunday lunch service runs 12:00-14:30 and offers a more affordable way to try the food than dinner.
Order several small plates to share rather than individual mains — the fusion style works best when you try multiple dishes.
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