Chef Akira Back with his team in the James Beard House Kitchen
Japanese Eggplant with Mozzarella and Sweet Miso
Behind the scenes in the Beard House Kitchen
Crispy Rice with Blackened Tuna, Seaweed, and Screaming O Sauce
Baked Crab Hand Rolls with Crispy Onions, Spicy Aïoli, and Soy Paper
Behind the scenes in the Beard House kitchen
Big-Eye Tuna Pizza with Micro-Shiso and Truffles
Behind the scenes in the Beard House kitchen
Whitefish Carpaccio with Hirame, Dried Shallots, and Nanbanzu
Seoul Garden > Vegetables, Soil, Micro-Herbs, and Garlic–Chile Oil
Butter-Poached Lobster with Citrus Maldon Sea Salt
Grilled Pork Chop with Apple–Fennel Slaw and Apple Miso
Behind the scenes at the Beard House

Modern Japanese with a Korean Twist

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 with Nobu Matsuhisa and Masaharu Morimoto before opening his own acclaimed restaurants in Sin City. No need to travel for a taste of Back's signature high-rolling style–join us at the Beard House for a tempting menu of his modern Japanese cuisine with a playful Korean spin.

Event photos taken by Elizabeth Stallmeyer.

MENU

  • Hors d’Oeuvre

    • Japanese Eggplant with Mozzarella and Sweet Miso 
    • Crispy Rice with Blackened Tuna, Seaweed, and Screaming O Sauce
    • Baked Crab Hand Rolls with Crispy Onions, Spicy Aïoli, and Soy Paper
    • Shirakabe-Gura Mio Sparkling Sake NV
  • Dinner

    • Big-Eye Tuna Pizza with Micro-Shiso and Truffles
    • Akira Back Junmai Ginjo Sake NV
    • Whitefish Carpaccio with Hirame, Dried Shallots, and Nanbanzu
    • Dassai Cloud 50 Junmai Daiginjo Nigori Sake NV
    • Seoul Garden > Vegetables, Soil, Micro-Herbs, and Garlic–Chile Oil
    • Nanbu Bijin Ancient Pillars Junmai Daiginjo Sake NV
    • Butter-Poached Lobster with Citrus Maldon Sea Salt
    • Hatsumago First Grandson Junmai Kimoto Sake NV 
    • Grilled Pork Chop with Apple–Fennel Slaw and Apple Miso
    • Miyasaka Yamahai 50 Nama Last Ride Home Junmai Ginjo Sake NV
    • Sesame Cheesecake
    • Choya Ume Blanc Plum Wine NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 02.08.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2016

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San Juan Sizzle Tue, 04.05.2016
 
Beard on Books Wed, 04.06.2016
 
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