Akira Back Singapore Restaurant Week
Our April 2026 Akira Back Restaurant Week dinner review. The S$88++ menu was a past promotion ending 26 April 2026.
Past promotion: This review covers the April 2026 Restaurant Week dinner, which ended on 26 April 2026. The S$88++ price and menu below are historical, not a current offer.
At Akira Back, the experience is shaped not just by its cuisine, but by the vision of Akira Back himself - a chef known for blending his Korean heritage with modern Japanese techniques, creating dishes that are at once bold, refined and inventive.
During Restaurant Week in April 2026, the dinner served as a thoughtful snapshot of this culinary philosophy. At S$88++ per person at the time, it offered a curated progression that captures the essence of Akira Back’s style - clean flavours, layered influences, and a balance between finesse and indulgence.
Starters
The meal opens with a poised selection of starters. The Shima Aji Goma is delicate and composed, its natural sweetness elevated by the nutty depth of yuzu goma and the salinity of trout roe. In contrast, the Yellowtail Jalapeño is bright and expressive - lifted by citrusy yuzu soy and a gentle heat that lingers just enough to awaken the palate. Together, they set a tone that feels both precise and inviting.
Warm starters introduce a richer dimension. The Rock Shrimp Tempura is crisp and airy, coated in a bold aioli that adds a satisfying depth of flavour. The Crispy Cauliflower coated in gochujang glaze delivers a compelling interplay of sweetness and spice, with a caramelised finish that makes it unexpectedly addictive.
Main courses
For mains, the menu leans into depth and comfort, hallmarks of the chef’s approach. The Miso Black Cod is exemplary - silky and buttery, with a gentle yuzu sake foam that brings balance and lift. The 48-hour “Sanchoku” Short Rib offers a more robust expression: deeply braised, fork-tender, and rich with savoury intensity.
The fried rice course provides a grounding close to the savoury progression. Whether Wagyu or kimchi, both are aromatic and satisfying.
Dessert
Dessert concludes on a note of understated creativity. The AB Oolong Tiramisu reimagines the classic with chestnut mascarpone and oolong ice cream, introducing a nuanced balance of nuttiness and gentle bitterness that keeps the sweetness in check.
For current Restaurant Week editions and menus, check the official Restaurant Week website. Availability and prices may differ from this past dinner.
📍 Akira Back Singapore | Originally posted on Instagram
