This signature dish exemplifies Akira Back's fusion approach. A crispy pizza-like base is topped with seared tuna, umami aioli, and micro shiso. The texture contrast and flavor layering showcase why this restaurant has garnered international acclaim.
Tips from diners
This is the gateway dish to Akira Back's style. Order it early to understand his fusion philosophy.
Wagyu tacos filled with premium beef, served with gochujang mayo and pickled vegetables. The Korean-Japanese fusion is evident in the gochujang spice paired with Japanese precision. A handheld take on fine dining.
Tips from diners
The gochujang mayo is signature Akira Back — marrying Korean and Japanese flavors seamlessly.
Rock shrimp are naturally sweet and crunchy. The tempura lightness highlights this. The choice of sauce — sriracha ranch or gochujang aioli — lets you decide on spice level and cultural flavor direction.
Tips from diners
Ask to taste both sauces. They represent different sides of Akira Back's fusion philosophy.
This simple raw preparation lets the yellowtail's natural sweetness shine. Fresh jalapeno adds heat, cilantro adds freshness, and yuzu soy adds umami and acidity. Japanese minimalism with Korean and Mexican influences.
Tips from diners
The jalapeno might sound unusual with raw fish. Trust it — the heat and acidity work perfectly.
Tender octopus is tempura-fried and finished with a red chipotle sauce and delicate potato foam. The global fusion is clear here — Japanese tempura meets Mexican spice meets modern foam technique.
Tips from diners
Don't shy away from the chipotle sauce. It's subtle and complements the octopus's sweetness.
Akira Back Singapore, led by world-renowned Chef Akira Back, brings Modern Japanese cuisine with Korean accents to Marina Bay Sands. Chef Back is a multi-talented culinary artist who combines his professional snowboarding background with fine-dining expertise. The restaurant features a sleek, sophisticated interior and offers both traditional omakase and innovative à la carte selections. The menu merges Japanese precision with Korean boldness and global influences.
Book 1-2 weeks in advance for dinner. Lunch is often more available. Saturday brunch is popular and fills quickly.
The tasting menu (168++ SGD) is a carefully curated progression. A la carte lets you explore individual signatures. Both approaches offer different experiences.
Beverage pairing available at 88++ SGD. The sommelier's recommendations balance with the bold fusion flavors thoughtfully.
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