Akira Back Restaurant

A curated assortment of six premium chef-selected sushi pieces artfully arranged on a dark slate plate.

A vibrant assortment of five seasonal vegan sushi selections featuring fresh seasonal vegetables and seasoned grains.

Five varieties of premium chef-selected raw sashimi slices delicately draped over crushed ice.

Luxurious Kagoshima A5 wagyu nigiri enhanced with black garlic truffle glaze and a crispy caper garnish.

Fresh deep red maguro tuna slices served atop tightly packed seasoned rice.

Richly marbled toro nigiri showcasing intricate fat distribution and a delicate brush of soy glaze.

Vibrant orange sake salmon nigiri pieces displayed cleanly on a textured grey plate.

Pristine suzuki white fish nigiri featuring a clean, translucent texture and a hint of yuzu kosho.

Golden-yellow Hokkaido uni lobes cradled in nori and seasoned rice with a creamy, textured surface.

Fresh hamachi yellowtail nigiri highlighting its characteristic pink hue and rich fatty lines.

Sweet hotate scallop nigiri gently butterflied, lightly torched, and brushed with a savory glaze.

Raw Canadian spot prawn nigiri perched elegantly over pressed sushi rice with a glossy, translucent pink body.

Caramelized unagi freshwater eel nigiri glazed with sweet kabayaki sauce and a neat strip of nori.

Silver-skinned saba mackerel nigiri featuring scored skin and a delicate herb garnish.

Exquisite shima-aji striped jack nigiri showcasing a firm, clean texture and subtle iridescent sheen.

A decadent sushi roll topped with paper-thin A5 wagyu beef and a glistening dollop of black caviar.

A vibrant sushi roll piled high with mixed sashimi poke and spicy screaming o' sauce.

An indulgent fusion roll featuring unagi, rich foie gras, and crunchy anago tempura with ponzu aioli.

A savory roll filled with tender wagyu gal-bi and topped with a crisp, seasoned umami slaw.

A fresh, green vegetarian roll packed with bright avocado, crisp cucumber, asparagus, and sweet inari.

A massive, densely packed fish-heavy roll featuring layers of tuna, yellowtail, salmon, whitefish, and crab without rice.

A crunchy vegan roll filled with seasoned coleslaw and coated in a sticky, savory kal-bi glaze.

A thick-cut traditional futomaki roll showing a colorful cross-section of maguro, shrimp, salmon, egg castella, and fried tofu.

An earthy vegetarian roll featuring savory bulgogi portobello and crowned with crunchy crispy shiitake mushrooms.

An exclusive mystery selection featuring nine secret gourmet items specially chosen by the chef.

Finely minced fatty toro tartare topped with a generous mound of glossy black caviar and kochujang miso.

Alternating slices of yellowtail and salmon garnished with bright tomato salsa, green serrano rings, and citrus soy.

Delicate translucent white fish carpaccio fanned out and dotted with bright golden gooseberries and tangy nanbanzu.

A molded cylinder of premium chopped toro tartare topped with gleaming caviar and wasabi soy emulsion.

Fresh Jeju domi white fish slices served with a vibrant, spicy red chojang dipping sauce.

Sweet Hokkaido scallop crudo layered with bright green kiwi slices, onion salsa, and truffle paste.

Lightly seared A5 wagyu tataki slices dusted with parmigiano reggiano snow and Japanese mustard miso.

Seared-crust tuna tataki with a bright red raw center served in a pool of fragrant tosazu.

Gently seared salmon tataki slices drizzled with a tangy, smooth mustard su-miso sauce.

Crispy miniature wonton taco shells filled with diced sashimi, sliced serrano peppers, and spicy ponzu aioli.

Paper-thin slices of tender octopus arranged like flower petals with cracked black pepper and tomato salsa.

Golden pan-fried crispy rice cakes topped with spicy cajun tuna tartare, nori paste, and spicy ponzu aioli.

Fresh botan shrimp ceviche tossed with sweet aji amarillo, vibrant apple tomato salsa, and finger lime pearls.

A perfectly caramelized, flaky miso black cod fillet served with a creative pool of sake beet foam.

Jumbo golden-seared U10 sea scallops resting in yuja beurre blanc with bright orange relish.

Roasted Japanese eggplant glazed with bubbling sweet den miso and garnished with goma furikake.

Charred and crispy tender octopus tentacles served with green salsa verde and smoky red chipotle emulsion.

Fall-apart tender wagyu short rib slow-cooked for 48 hours and lacquered in a glossy black garlic glaze.

Crispy fried rock shrimp tossed in a creamy, spicy sriracha ranch sauce with green onions.

Crispy-edged seasoned tofu cubes smothered in a pungent, spicy soy sauce with fresh green onions.

Clusters of sweet corn tempura fried to a golden crisp, dusted with furikake and vegan truffle aioli.

Steamed edamame pods tossed in melted savory kimchi butter and finished with maldon sea salt.

Succulent grilled Alaskan king crab legs topped with rich dynamite sauce, jalapeño, and pickled shimeji.

A crisp, refreshing bowl of mixed field greens tossed in a zesty, aromatic house ginger dressing.

Thinly sliced ribbon-cut cucumbers marinated in sweet amazu vinegar and roasted sesame seeds.

Blanched spinach folded into a rich, creamy roasted sesame sauce with a rayu chili oil drizzle.

A pristine pan-seared seabass fillet served over charred crispy brussels sprouts in soy beurre blanc.

A thick prime ribeye steak grilled over binchotan charcoal with a smoky crust and juicy center.

Sliced filet mignon sizzling in a hot ceramic toban with mixed mushrooms and garlic butter.

Tender sliced jidori chicken breast served over truffle potato purée with maple teriyaki glaze.

Charred galbi-style lamb chops garnished with fresh cherry tomato concasse and shiso chimichurri.

A sizzling hot ceramic toban filled with earthy mixed mushrooms simmered in nanbanzu soy.

Warm fried rice tossed with tender bits of wagyu beef, vegetable mix, and crispy garlic flakes.

Flavorful fried rice loaded with diced mushrooms and fresh seasonal vegetables stir-fried in a wok.

Traditional steaming hot miso soup filled with soft tofu cubes, wakame seaweed, and nameko mushrooms.

Luxurious fried rice packed with sweet Alaskan king crab chunks, spicy XO sauce, and minced vegetables.

Silky smooth, buttery potato purée served in a pristine white dish with a glossy finish.

Tender spears of fresh asparagus with grill char marks, seasoned with coarse salt and lemon.