AKIRA BACK SINGAPORE DEBUTS WITH SEASONAL MENU IN 2020 | From the Farms of Okinawa to your Table

Modern Japanese restaurant, Akira Back Singapore debuts its first seasonal menu with produces from Japan’s southernmost prefecture, Okinawa – an initiative by the three years old restaurant to introduce farm to table menus that satiate the taste buds of its discerning diners in 2020. This launch is the first of its series in defining Akira Back’s new focus in sourcing for ingredients the best of each season has to offer by connecting with a collective group of grower and producers.


To kick off the series, the “Flavours of Okinawa” seasonal menu is launched in partnership with Michelin Guide Singapore to offer a 4-course dinner set menu. Available from 24 February to 1 March 2020 at $85++ per person, this menu is an interpretation of Akira Back’s Chef de Cuisine, Tomoyuki Kiga’s newfound knowledge of Okinawa following an invitation to visit the local farms and a fish port in late 2019.



Flavours of Okinawa

Flavours of Okinawa 4-course Dinner Set Menu




Flavours of Okinawa

This one week only menu features deliberate use of ingredients that are not traditional Japanese by first introducing “Katsuo”, a lightly seared local bonito marinated in Japanese Tosa soy sauce with compressed watermelon, kaffir lime and herb puree.


Crisp and refreshing, the second course “Buri” cleanses the palate of bold flavours from the first course comprising of Japanese amberjack fish smoked with cherry wood and marinated, ceviche-style with shikuwasa vinaigerette.


The main course, “Rafute” is Chef Tomo’s take on a common stewed pork belly dish in Okinawa. Retaining the traditional use of sake and brown sugar in the Okinawan recipe for braising sauce, Chef Tomo uses less-fatty pork ribs in place of pork belly. In ensuring that the meat is tender without losing its structure, the ribs are enveloped with the Okinawa’s braising sauce and slow-cooked in water bath for 48 hours.


The dessert, “Mille Feuille” is an inspiration from a Salted Vanilla ice cream Chef Tomo has tasted in Okinawa. Using Okinawan salt that has a hint of sweetness due to the prefecture high ambient temperature to create salted vanilla cream in replacement of pastry cream in this dessert, Chef Tomo hopes to recreate this perfect combination of savoury and sweet taste to his diners in this menu.


For reservations or enquiries, please call 6818 1914 or email dining.reservations@marriott.com.


JW Marriott Singapore South Beach,
Level B1M,
30 Beach Road,
Singapore 189763
6818 1914
Opens daily for Lunch & Dinner
12pm to 2.30pm

6pm to 10pm



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