21 Jan 2026 By AIYANA LEA

Akira Back at The Henderson Blooms with Love at this Valentine’s Day

Akira Back at The Henderson, Hong Kong’s iconic landmark in the heart of Central, celebrates the season of love with an exclusive Valentine’s Day menu, curated especially for Hong Kong diners for the first time. Get set for an unforgettable evening that will truly impress your loved one, featuring the world-renowned culinary maestro’s innovative blend of Japanese, Korean and American cuisine on 14th February, for one night only.

Designed for discovery and connection, Akira Back’s inaugural Valentine’s Day Menu honours Chef Back’s multi-regional heritage, reflected in a 5-course sharing menu of modern Japanese dishes infused with an authentic Korean essence of warmth and celebration. Highlighting seasonal ingredients, the multi-course experience promises a unique culinary journey crafted for a special occasion.

The evening opens with two refreshing cold starters in elegant presentation, unveiling a romantic introduction to a memorable evening. Cured Kanpachi Pizza, which reimagines the restaurant’s famous pizza creation with the seasonal speciality of kanpachi. Cured in beetroot for 24 hours to infuse a vibrant pop of colour, the pristine cut is served with umami aioli, Korean zucchini, heirloom tomato, avocado cream and a final drizzle of yuzu soy over a toasted tortilla crust. With appetites fully awakened, up next is Hwoe-Muchim – an elegant rendition of the classic Korean raw dish serving a medley of refreshing seafood, including sliced akami, rich sea bream, botan ebi and salmon. Tossed with fresh greens, it’s finished with the warm nuttiness of toasted perilla seeds and the punchy kick of yuza chojang served on the side.

Continuing the oceanic theme, the Mirugai Carpaccio is a technical demonstration of craftsmanship. Served in wafer-thin slices, the prized geoduck is luxuriously elevated with fresh Hokkaido uni and an aromatic caviar-infused soy emulsion of earthy truffle paste, truffle oil, Japanese sudachi juice and briny caviar from Russia, mirroring the freshness of a brand new love, filled with surprises. The accompanying garnishes of diced candy apples and puffed quinoa add texture, while pomegranate lifts the deep and decadent flavours.

The menu progresses with the Japanese Red Mullet, accentuating its fine yet firm texture in bold bursts of flavour that captures the passions of Valentine’s Day. Served warm in an impeccable homemade bisque oil meticulously extracted from tiger shrimp heads and Boston lobster for a full-bodied depth, the fish is cured in a savoury shio-koji then delicately steamed and served with sautéed cuttlefish and plump French mussels in a bright lotus root ponzu, topped with airy prawn mousse for a layered complexity.

Surf & Turf takes pride of place as the main highlight of the evening, while underscoring the season’s spirit of sharing with a sensational grilled platter that marries exquisite ingredients from land and sea. Perfect for two, it features premium A3 Wagyu Striploin that is pre-slow-cooked until tender and seasoned with simple salt and pepper before being fired over the grill;Kurobuta Pork Shoulder seared in a smoky miso kalbi glaze; and fresh Jumbo Tiger Prawns slathered in garlic butter and charred to perfection while retaining their natural sweetness.

The sumptuous feast is served with an assortment of grilled vegetables and condiments, including Kimchi “Geot-jeori” – a lighter variation of the pungent Korean side dish where fresh vegetables are pickled without completing the full fermentation process.

Guests can opt to elevate the evening with Jjang-achi Mashed Potato (supplement HK$88/ person), a comforting side of smooth and creamy potatoes that envelopes with familiar warmth, elevated with the tangy crunch of Korean pickles.

The menu concludes with the sweet decadence of AB Chocolate Mille Feuille, creatively reinterpreted with shattered chocolate shards artistically arranged between flaky layers of golden filo pastry, brown butter tuile and fe

Akira Back – Surf & Turf

ather-light chocolate mousse. Complemented by sakura sencha jelly and Earl Grey ice cream that soften the robust flavours, the indulgent dessert offers a delicate lesson in balance, a true declaration to love this Valentine’s Day.

Reservations for Akira Back’s Valentine’s Day Menu, priced at HKD2,888 plus 10% service charge for two persons, including two glasses of Sparkling Rosé champagne, are now open.