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| - I live close by and had to come try as soon as it opened and Akira Back did not disappoint.
There's a separate entrance to the left of the main Bisha hotel entrance. We were greeted by a hostesses in the elevator lobby, went up to the 2nd floor and they gladly took our coats for complementary coat check.
The restaurant is dimly lit and felt as if you were in a cave under the sea. I really enjoyed the dark furniture, the stone tables and spotlight above my table for photo taking.
Service was very good, the server was friendly, knowledgable of the menu and gave recommendations of popular items and even a bit of history on the inspiration of the dishes.
The menu is meant to be shared and for two people, it was recommended to order 4-5. We ended up ordering 5 plus dessert and left still a tad hungry.
Now, onto the dishes.. we mostly ordered from the recommended dishes and they were all very unique and creative.
Highlights of the meal were the tuna pizza and the waygu tacos. Both these dishes had an interesting mix of flavours and textures.
The tuna pizza had a crispy crust with what tasted like an aioli sauce under the tuna. It was unlike anything I've had before and very tasty!
Waygu beef taco was really good! Tender ground waygu beef covered with bulbogi sauce encased in a crispy taco shell. If you like bulbogi you'll like this.
The hot mess was a roll with avocado and crab topped with poke drizzled with spicy sauce. It was a decent but more so of an average dish compared to the others we tried.
Also have to mention that between the dishes, there were frequent cutlery and plate changed which was a nice touch. However, for a fancy restaurant, I would have preferred real chopsticks rather than the disposal kind.
We followed with the jidori chicken (the most expensive but also the largest portion of the meal) and the jeju domi ( smallest portion of the meal). The chicken was moist and cooked to perfection topped with crispy skin. The jeju domi, a signature fish was red snapper sashimi with tobiko rolled within infused with citrus flavour and chojang sauce.Realized that I wasn't a huge fan of the fish mixed with citrus but I liked the textures of the fresh fish, the rock salt and the popping tobiko.
We finished with the Yuzu citrus dessert which was yuzu curds, merengue, and strawberry gelato. It was a nice tart finish to the meal.
Overall the meal was about $155 including tax and tip. It was a great experience but not the most bang for your buck since it left us still wanting more to fill our bellies.
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