A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below:
Whitefish Carpaccio with Micro-Cilantro, Lime Air, and Kochujang
Smoked Octopus with Edamame Coulis and White Truffle–Sesame Oil
Sonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia Honey
Broiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake Foam
Braised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail Egg
Green Tea Heaven > Green Tea Sponge Cake with Green Tea Ice Cream
To see Akira Back's full menu—complete with sake pairings—and make a reservation, click here.
A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below:
Whitefish Carpaccio with Micro-Cilantro, Lime Air, and Kochujang
Smoked Octopus with Edamame Coulis and White Truffle–Sesame Oil
Sonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia Honey
Broiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake Foam
Braised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail Egg
Green Tea Heaven > Green Tea Sponge Cake with Green Tea Ice Cream
To see Akira Back's full menu—complete with sake pairings—and make a reservation, click here.
