Akira Back

Akira Back

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Chef Owner of Akira Back Restaurants

Chef Akira Back’s initial foray into the professional kitchen was one for which most of his customers have been grateful for, as the culinary world would not be as exciting without the Seoul-born chef’s audacious and delightful creations. Starting off as a professional snowboarder, Chef Akira started his lifelong affair with the kitchen as a side job. Drawn by the allure of creating adventurous culinary delights, Chef Akira took the plunge and immersed himself in the culinary world.

Chef Akira cut his teeth working his way up in the kitchens of Kenichi in Colorado, Texas and Hawaii. In search of his culinary inspiration, Chef Akira made pilgrimage to Europe and Japan. He worked alongside the esteemed culinary authority Brian Nagao, the venerated Iron Chef Masaharu Morimoto and Nobu Matsuhisa.

Chef Akira ventured out on his own to establish the Yellowtail Japanese Restaurant & Lounge. Wildly popular amongst celebrities, luminaries and high-rollers in Las Vegas, it has since garnered countless awards. Since Yellowtail, Chef Akira has gone on to establish a range of successful restaurants including Kumi, DOSA Seoul, Akira Back India, Akira Back Jakarta and Akira Back Singapore.

www.akirabackindonesia.com

Jeju Domi

An exquisite seafood sashimi with a Korean flourish by Chef Akira Back

Ingredients:

  • 1 whole red snapper, scaled and gutted – sashimi grade
  • 200g tobiko (flying fish roe)
  • 2 tbs roasted sesame oil
  • ½ whole Sunkist orange zest
  • Chojang sauce
  • black pepper, freshly ground
  • maldon salt
  • micro shiso & micro kaenip

Chojang sauce

  • 5 tbs gochujang paste (Korean chilli paste)
  • 5 tbs rice wine vinegar
  • 5 tbs roasted sesame oil
  • 2 cloves garlic

Method:

  1. Mix tobiko with sesame oil and orange zest. Marinade overnight.
  2. Fillet red snapper, cut and separate between each loin.
  3. Remove snapper skin without breaking meat.
  4. Slice pieces of snapper to desired thickness, about the length of four fingers.
  5. Lay open each slice of snapper and top with tobiko mixture and roll tight.
  6. Repeat process for four more rolls.
  7. Plate snapper rolls as desired.
  8. For Chojang Sauce blend all ingredients until smooth.
  9. Top sashimi with Chojang Sauce and finish off with salt and black pepper.
  10. Garnish with micro herbs.

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