Akira Back Hong Kong Unveils an Exclusive Omakase Experience Inspired by the Flavours of Hong Kong

The art of omakase has always been about trust, craftsmanship and storytelling. At Akira Back Hong Kong, that story takes on an exciting new dimension with the launch of an all-new 10-course Omakase Menu, created exclusively for the restaurant’s home at The Henderson in Central.

Available from 6 July, the refreshed menu reflects Michelin-starred Chef Akira Back’s signature culinary philosophy, where Japanese precision meets Korean heritage, elevated by international influences. For the first time, the experience also embraces the flavours of Hong Kong, introducing locally sourced ingredients that make this menu unique to the city and unavailable at any other Akira Back restaurant worldwide.

A5 wagyu ribeye

Occupying an elegant space within one of Hong Kong’s newest architectural icons, the restaurant presents the tasting menu as a carefully orchestrated culinary journey. Every course has been designed to unfold naturally, balancing delicate flavours with bold techniques while celebrating the harmony between tradition and innovation.

The evening begins with the beautifully presented AB Trio Bites, served inside a traditional Japanese wooden oke bucket. A trio of refined appetisers introduces diners to Chef Back’s multicultural influences, from Korean-style wagyu yuk-hwoe balanced with sweet nashi pear, to a playful mini AB Garden Pizza and delicately seasoned scallops finished with finger lime and ikura.

AB corn semifreddo

As the menu progresses, pristine seafood takes centre stage. Deep-sea striped jack is lightly dressed to highlight its natural richness, while Korean abalone is slow-cooked sous vide before being paired with silky flounder mousse and an intensely aromatic clam-based sauce.

Among the menu’s standout creations are several dishes developed exclusively for Hong Kong. The visually striking Popcorn Amadai showcases one of Japanese cuisine’s most intricate cooking techniques, where hot oil is carefully poured over the fish to transform its scales into an impossibly crisp texture while preserving the delicate flesh beneath.

Another highlight is the Sous Vide Lobster, gently cooked in brown butter before being infused with fragrant nori butter. Local celtuce and pickled asparagus provide a refreshing contrast that allows the sweetness of the lobster to shine.

AB sweet bites

Chef Back’s celebrated Roasted Quail also receives a distinctly Hong Kong interpretation. Stuffed with Japanese jidori chicken mousse and finished with aged local chenpi alongside French Calvados, the dish layers crisp textures with fragrant citrus complexity in a beautifully balanced expression of East meeting West.

The indulgence continues with perfectly seared A5 Kagoshima Wagyu Ribeye, accompanied by four carefully selected condiments that encourage diners to discover new flavour combinations with every bite.

Abalone owan

The meal concludes with a comforting Japanese finale of Anago Tempura Clay Pot Rice, before ending on a playful note with the imaginative AB Corn Semifreddo—a dessert cleverly crafted to resemble a corn cob while combining sweet local corn, coconut ice cream and gula melaka. A selection of elegant Korean-inspired petit fours provides the final flourish.

Priced at HK$1,688 per person, the new omakase experience is more than a tasting menu. It is a thoughtful expression of Chef Akira Back’s global culinary identity, brought to life through Hong Kong’s own ingredients and presented within one of the city’s most remarkable dining destinations.

Akira Back Hong Kong
5/F, The Henderson, 2 Murray Road, Central, Hong Kong

10-Course Omakase
HK$1,688 per person (plus 10% service charge)

Available from 6 July 2026.

Reservations are now open, available at https://sevn.ly/xNyBIva6.