With every moment in life, one creates a memory so profound that one must share it with the rest of the world. Either as a former professional snowboarder or Michelin Star Chef, his boundless creativity and genius approach took him all over the globe.
ABOUT
The
Restaurant
Together with INK Entertainment, chef Akira Back opens his first Canadian namesake restaurant in Toronto’s Bisha Hotel. Drawing on inspiration from his Korean heritage and travels around the globe, chef Back has created a menu that blends modern Japanese cuisine with authentic Korean flavours. In addition to his signature dishes, Back has created new items unique for the Toronto location. Complemented by the sleek design with layers of gold detail and tactile finishes in carbon black, the unparalleled dining experience is a true statement of luxury.
AKIRA BACK
The
Chef
Born in Korea and raised in Aspen, Colorado, Chef Akira Back brings a sense of adventure and creativity to his culinary creations. A professional snowboarder turned chef, Back became the youngest Executive Chef before opening his own celebrated restaurants Yellowtail and Kumi on the Las Vegas Strip.
Following their mega successes, he opened his namesake Akira Back restaurants in Singapore, New Delhi and Jakarta. Back has recently been awarded a Michelin Star for his latest concept, Dosa, that is open in Seoul, Korea.
PRIVATE DINING & EVENTS
Following their mega successes, he opened his namesake Akira Back restaurants in Singapore, New Delhi and Jakarta. Back has recently been awarded a Michelin Star for his latest concept, Dosa, that is open in Seoul, Korea.
MENU
With every moment in life, one creates a memory so profound that one must share it with the rest of the world. Either as a former professional snowboarder or Michelin Star Chef, his boundless creativity and genius approach took him all over the globe.
MAKE A RESERVATION
Reservations are recommended. Please call us at (437) 800-5967, email us at reservations@akirabacktoronto.com or use the contact form to request a reservation.