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Created by:
Chef Akira Back, with Chef de Cuisine Giovanni Ledon, Akira Back Dubai, a Michelin Guide-recommended restaurant
Composition:
Toro tartare, inspired by the Korean dish Gujeolpan, is served with nine types of condiments and a twist of caviar with blinis. For a balanced flavour, all toppings are combined with wasabi soy sauce and generously spread atop homemade brioche.
On the palate:
The dish delivers rich, layered flavours with umami depth from the toro and a subtle heat from the wasabi soy sauce. The creamy tartare sits perfectly on the crisp brioche, with the nine condiments and a touch of wasabi soy sauce adding layers of umami, subtle heat, and freshness. Each bite is full of flavour, inviting you to mix and enjoy it your own way.
What makes it special?
Gujeolpan, meaning “nine-sectioned plate,” is a Korean tradition that highlights variety and harmony. Chef Akira’s take fuses Japanese precision with Korean creativity, reflecting his global culinary journey and adventurous spirit from professional snowboarding to Michelin-starred kitchens worldwide.
Best paired with:
Rock Shrimp Tempura, tossed in spicy-sweet gochujang aioli with a hint of yuzu, or a crisp rice brew.
Ready to try it?