Sous-vide Australian Wagyu short ribs with refined galbi-jim sauce, served with daikon and sesame seeds
Tips from diners
48-hour sous-vide renders the fat completely. These ribs fall apart when you touch them with a fork
The galbi-jim sauce is sweet and savory—Korean braised short ribs refined. Soak the daikon in the sauce
Fresh tuna sashimi on crisp wood-fired crust with ponzu aioli, white truffle oil, and microgreens
Tips from diners
This is the signature starter, not a traditional pizza. The tuna is sushi-grade and stays raw. Don't overcook it
The truffle oil is heavy-handed here—it dominates the tuna flavor. Share if you're sensitive to it
Chef's selection of creative rolls with modern plating, featuring unexpected flavor combinations and presentation
Tips from diners
The rolls here are plated like art. They come to the table looking sculptural. Eat immediately before the composition collapses
Ask your server what the special roll of the day is—the chef rotates creative rolls based on market ingredients
Fatty tuna tartare served with caviar, nine house-made condiments inspired by Korean royal cuisine, and crispy rice
Tips from diners
This is a theatrical dish—the nine condiments are meant to be mixed to your taste. Try different combinations as you eat
The caviar sits on top. Mix it in sparingly—a little goes a long way in terms of saltiness and umami
Housemade citrus ice cream with yuzu and kosho (fermented chili), finished with a delicate crisp
Tips from diners
Yuzu is bright and citrus-forward, but the kosho adds a subtle spicy tingle at the end. Unique palate cleanser
This is a small, refined dessert—not a full portion. Plan to pair it with another dessert or skip dinner if you're very full
Chef Akira Back's Hong Kong location features raw fish sashimi on crisp wood-fired crust with ponzu aioli and Toro tartare with nine house-made condiments. The 48-hour Wagyu short ribs showcase sous-vide precision. Upscale setting; two seatings 6pm-midnight with advance reservations mandatory.
Upscale, modern design with open kitchen—expect a sophisticated but not stuffy vibe. Dress code: business casual or better
Chef Akira Back oversees from the open kitchen. This is his flagship Hong Kong location
Two round seatings: 6-8pm and 8:30pm-midnight. Reserve in advance—walk-ins rarely get seated during dinner service
Cocktail menu is equally impressive. The spirit prices range HKD88-138 before 10% service charge. Budget accordingly for a full experience
Page last updated: