Akira Back Seoul serves seasonal omakase in a warm, intimate setting

The dining room at Akira Back glows with golden light diffused through cylindrical paper lanterns, suspended against walls of warm timber and soft textile screens. Diners occupy intimate booth seating, their tables set low and close, creating an atmosphere of quiet contemplation punctuated by the rhythm of the kitchen’s work.

Chef Akira Back’s signature creations anchor the evening: carpaccio of deepest crimson, layered with translucent slices of red and golden chilli, each element placed with precision on white porcelain. Nigiri arrives in sequence, each piece a conversation between ingredient and technique. A scallop arrives topped with white foam and delicate pink petals; sea urchin cradles itself within nori and rice; shrimp sits glazed and coral bright atop its bed.

The seasonal dinner menu moves through the year’s offerings with intention. Squid appears fried in a nest of crispy threads; foie gras and uni combine with chocolate undertones in a single, startling bite; raw fish in shades of pink and white sits alongside a touch of wasabi. A grilled scallop, its surface burnished amber, sits on a wooden platform. A final course of thinly sliced beef, barely seared and dressed in light broth, offers quiet finality.

What distinguishes an evening here is the considered pacing, the way each dish arrives as part of a larger narrative rather than a checklist. The omakase format means Chef Back determines the sequence and composition, responding to the season’s best ingredients and the particular evening unfolding before him. Cocktails serve as counterpoint, their floral garnishes and refined preparations echoing the kitchen’s aesthetic: a green drink crowned with candied citrus and a delicate red flower, its surface catching the ambient light.

Akira Back is located in Seoul.

Imagery courtesy of Akira Back (@fsseoul).