• Eric Martinez

Chef Akira Back Opens Restaurant in Dallas

Updated: May 23

Michelin-starred chef Akira Back opened his namesake restaurant in the DFW area The restaurant opening was in the Colony’s Grandscape with a menu that is described as “innovative modern Japanese.”


Akira Back serves cold dishes, including AB Tuna Pizza with umami aioli, micro shiso, white truffle oil; Toro & Yellowtail Tartare with Oscietra caviar, wasabi soy, and brioche toast amongst other options. Hot dishes include Truffle Bomb with sea urchin, sweet shrimp, Gejand, smoked potato foam and caviar; Filet Tobanyaki with black market Angus, mixed mushrooms, and umami sauce.

The Restaurant got outstanding praise for the Sushi rolls menu and options. Among the favorites are the Cow-Wow Roll with short rib and Asian slaw; Perfect Storm with shrimp tempura, spicy tuna, salmon belly Aburi, and chipotle mayo. A popular roll is the Pop Rockin’ with spicy crab, cucumber, asparagus, and watermelon pop rocks.

It would not be a complete Japanese experience without serving Kagoshima A5 Wagyu, the highest grade of Japanese Wagyu with tobanyaki, mushroom, umami sauce, and truffle. Before he was a chef, Akira Back was a professional snowboarder that thrived in extreme sports movies, but was a true entrepreneur by supplementing his income by working at restaurants.

Back was born in Seoul Korea and raised in Aspen, Colorado. A true “innovative modern” experience is evident when visiting his restaurant as he has mastered the creation of a menu that blends Japanese cuisine with authentic Korean flavors based on his heritage. Dallas is the newest edition of the combined 20 Akira Back locations including Paris, Las Vegas, and Dubai.

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