The story
Akira Back in Riyadh introduces a modern Asian kitchen anchored by Korean chef Sung Ook Back. A former professional snowboarder who switched careers after an injury, he trained under Nobuyuki Matsuhisa before leading kitchens in Dubai, Toronto, and Paris. His current setup emphasizes disciplined technique and carefully sourced ingredients.
The menu highlights a broad spectrum of Asian cuisine that balances familiar formats with precise execution. Guests regularly encounter miso glazed eggplant prepared with a careful balance of umami and sweetness. The kitchen also prepares a wide selection of maki and nigiri rolls alongside these seasonal preparations. Each plate reflects a commitment to fresh produce handled with deliberate care.
The dining room maintains a calm, unhurried rhythm that aligns with the guide’s comparison to a premium travel experience. Critics recognized this steady approach when awarding the restaurant a twelve point five rating from Gault & Millau for 2026. Patrons navigate a streamlined layout that prioritizes conversation and focused service. Comfort remains central to every interaction, reflecting a disciplined approach to Asian cooking across multiple continents.
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