Chef Akira Back and his team in the Beard House kitchen
Tofu Ssäm with Grilled Baby Onions and Korean Perilla
King Crab Tacos with Kimchi Brussels Sprouts, Tomato Ponzu, and Micro-Cilantro
Kumamoto Oyster Shooters with Sparkling Sake
Chicken Tulips with Korean Yum Yum Sauce and Pickled Daikon
Behind the scenes in the Beard House kitchen
Tuna Pizza with Summer Truffles, Micro-Shiso, and Micro-Bull’s Blood Beets
Jeju Domi > Jeju Island Red Snapper with Chojang Sauce, Marinated Masago and Micro-Perilla
Foie Gras Torchon with Spiced Acacia Honey, Lobster–Unagi Croquette, and Kochujang Miso
Grilled Rib-Eye with Kizami Wasabi Butter, Tsuma Vegetables, Onsen Tamago Quail Egg, and Black Garlic
PB Dessert > Strawberry Sponge Cake with Honey Caviar, Mint Powder, and Peanut Butter Ice Cream
Dinner

Innovative Japanese

Akira Back

Yellowtail Japanese Restaurant & Lounge at the Bellagio, Las Vegas; Kumi Japanese Restaurant + Bar at Mandalay Bay, Las Vegas; and Akira Back Japanese Restaurant at the JW Marriott Hotel New Delhi Aerocity, New Delhi, India

Former professional snowboarder Akira Back worked alongside Nobu Matsuhisa and Masaharu Morimoto before opening his exciting contemporary Japanese restaurant at the Bellagio. He returns to the Beard House to showcase his menu of inventive Japanese dishes that has all the high rollers talking.

 

Event photos taken by David Chow.

MENU

  • Hors d’Oeuvre

    • Tofu Ssäm with Grilled Baby Onions and Korean Perilla
    • King Crab Tacos with Kimchi Brussels Sprouts, Tomato Ponzu, and Micro-Cilantro
    • Kumamoto Oyster Shooters with Sparkling Sake
    • Chicken Tulips with Korean Yum Yum Sauce and Pickled Daikon
    • Okunomatsu Formula Nippon Junmai Daiginjo Sparkling Sake NV
  • Dinner

    • Tuna Pizza with Summer Truffles, Micro-Shiso, and Micro-Bull’s Blood Beets
    • Champagne Veuve Clicquot Ponsardin Yellow Label Brut NV
    • Jeju Domi > Jeju Island Red Snapper with Chojang Sauce, Marinated Masago and Micro-Perilla
    • Conundrum White Table Wine 2010
    • Foie Gras Torchon with Spiced Acacia Honey, Lobster–Unagi Croquette, and Kochujang Miso
    • Domaine Drouhin Pinot Noir 2009
    • Grilled Rib-Eye with Kizami Wasabi Butter, Tsuma Vegetables, Onsen Tamago Quail Egg, and Black Garlic
    • Faust Cabernet Sauvignon 2008
    • PB Dessert > Strawberry Sponge Cake with Honey Caviar, Mint Powder, and Peanut Butter Ice Cream
    • Far Niente Dolce Late Harvest 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 08.14.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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Greenhouse Gallery Mon, 09.02.2013
 
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