AB Steak by Chef Akira Back at MD Place Building Setiabudi Jakarta

April 17th, 2017. I was invited to Media and Bloggers luncheon. It was very exciting. A new place. You know about Akira Back, right? Yes. There’s connection between this place and Akira Back. Turn out, this is the latest brainchild by Chef Akira Back. It’s a modern Korean Steakhouse with American style. AB Steak.

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Chef Akira Back stays true to his take on cultural merging, mixing flavors and tastes of his Korean origin along with a variety of other cuisines in an exotic fashion. The innovative steakhouse concept has been developed by Chef Back for quite some times and Jakarta has been chosen to be the first city to open AB Steak. The restaurant’s door opens in April 2017 with a commitment to deliver high quality service, comfort, style and memorable experience.

The experience was like in a movie. We came in. It’s dark. A lot of meat in there. People walked around. There’s fire on the wall. Yeah, not really fire, it’s more like live wallpaper. It’s still dark. I know! We’re like coming into a private party of mafia kingpin! LOL. The difference from the movie, in AB Steak, there’s no dancing pole. Hahaha. Yup, trust me. Not even one. *please be serious Yen..* Ok, I’m not lying. It’s like private party. I could feel the elegant and luxury ambiance. There’re paper cranes on the wall. It’s so beautiful. Well, let’s begin the steak-party!

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STARTERS

Shitake Croquette 225k

Sea Urchin, Sweet Shrimp Kejang, Smoked Potato Foam, Caviar

My favourite! Can you imagine? Sea Urchin with Caviar on top of croquette. Tasted marvelous. The sweet shrimp kejang was also very delightful. It’s not every day I could eat kejang. The smoked potato foam was in a quite rich creamy texture even though it’s form as a foam. Super recommended!

Gejang or gejeot is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang or in a sauce based on chili pepper powder.

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Amberjack “Carpaccio” 195k

Roasted Jalapeno Salsa, Oranges, Blood Orange Soy

Beautiful presentation. The lovely colour of the raw amberjack fish, blend charmingly with the colour of oranges and roasted jalapeno salsa and blood orange soy. The fresh spicy and tangy flavour of the dish was really strong. I only ate one beautiful slice of amberjack and it’s enough. The flavour burst in my mouth. Ulalaaaa..

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Scallop Crudo 135k

Chive & Kimchee Gel, Jicama, Truffle Yuja Soya

Crudo means raw in Spanish. So it means raw scallop. And it was beautiful. It’s glazy and divine in presentation. But the flavour was very strong for my palate. The sour and tangy flavour. If you like sour and tangy flavour, this is for you, then. An eye-opener starter.

Pachyrhizus erosus, commonly known as jicama, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root.

Citrus junos or yuzu (from Japanese ユズ) is a citrus fruit and plant in the family Rutaceae. It is called yuja (from Korean 유자) in Korean cuisine context.

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Steamed Bun 150k

Bbq Duck, Seared Foie gras, Ssamjang hoisin

Such a delicate bun. And I think it’s very genius to serve bun with tender duck and seared foie gras. And the bun was very delicate. Ok, I said it twice. But it’s true. I just rolled the bun, put those delicious in my mouth. And it’s literally melted. Yes, melted in my mouth. This is one of my favourites too.

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Black Mussels 135k

Meatballs, Crispy Rice Cake, Kochujang Butter Sauce

Love this one too. Wow, it’s getting better! The black mussels were a rare ones. So, it’s really lucky for me to try this one. It was very delicious. I prefer they made the meatballs larger, of course. But those mini meatballs were scrumptious. Those little.. errrr.. ok now let’s talk about the crispy rice cake. It was pretty amazing. Sometimes they made the tteobokki quite hard to chew. But this one was pretty soft. Don’t ask about the butter sauce. I wanted to put warm rice on top of it. Huft.. I should did that! 😦

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Steak Tartare 185k

Roasted Bone Marrow, Wagyu Tartare, Pine Nuts

At first I ate only the wagyu tartare. Then I combined with the roasted bone marrow. And it was unbelivable. The flavour changed all at once. As you know, bone marrow tastes meaty and buttery. Umami!

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AB’s Caesar 110k

Grilled Romaine, Grilled Salmon, Herbed Yogurt Caesar Dressing, Caramel Mac-nuts

I think it’s caesar salad a la AB Steak. The romaine grilled perfectly, mingled impeccably with the well-seasoned salmon. The caramel macadamia enhanced the texture of the salad. Recommended!

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After those starters, let’s move to the main course. And they served five dipping sauces: Sesame Oil, Bulgogi, Wasabi, Ssamjang and Chimichurri. My favourite was the sesame oil. 🙂

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#GrillsGoneWild

PREMIUM WAGYU

They categorized 6 types. Hokkaido “Snow” Rib Eye A5 850k per 100gr, Hokkaido “Snow” NY Strip A4 850k per 100gr, Flat Iron Steak A4 225k per 100gr, Chuck Eye Steak A4 385k per 100gr, Rump A4 325k per 100gr and Knuckle A4 185k per 100gr.

Flat Iron Steak 300gr 675k

Tender wagyu beef with melt-in-your-mouth texture. Super juicy.

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HOUSE AGED BEEF

They categorized 6 types also. 60 days Whiskey Aged Bone-In Wagyu Ribeye MBS +6 123k per 100gr, 45 days Porterhouse (500gr minimum) 185k per 100gr, 45 days T-bone (500gr minimum) 178k per 100gr, 45 days Bone-in Ribeye (300gr minimum) 199k per 100gr, 21 days Kiwami Wagyu Top Sirloin 9+ 168k per 100 gr and 15 days Belgian White Tongue 160k per 100gr.

45 days – Porterhouse 500gr 925k

200 days grain fed

I could still hear the sizzling sound they made. They added apple wood chips in the charcoal. Smell so good. Juicy and tender meat. OMG. But I prefer it grilled in medium well. Melt-in-your-mouth!

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45 days – Bone-In Ribeye 300gr 597k

200 days grain fed

Same texture with same flavour. Aaaargh, after tried 3 kinds of meat, I still couldn’t choose which one is the best. Since they all were delicous, juicy, tender and melt-in-your-mouth. Well I think, you should try them all. OMG! To-die-for!

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DESSERT

Coconut Mochi Cake 65k

Butter Mochi Cake, Salted Caramel Popcorn & Macadamia, Coconut Sorbet

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Molten Chocolate Soufflé 150k

Valrhona, Pinenut Streusel, Vanilla Frangelico Ice Cream

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Brandy & Maple With Nashi & Crepe Flambé 150k

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OK, from those three desserts, my favourite was the Molten Chocolate Soufflé. The mochi cake was just ok for me. Maybe because I don’t really like mochi. And the crepe flambé was just a sweet crepe with additional of brandy flavour. Those two were delicious, but I love the molten chocolate soufflé more. The texture of the soufflé was flawless. Super recommended.

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Thank you AB Steak for the lovely luncheon. Wagyu see is Wagyu get. Grilling on April 23rd, 2017 – currently only for dinner. Be prepared, people!

AB Steak by Chef Akira Back
MD Place Building
Mezzanine Floor
Jl. Setiabudi Selatan No. 7
Setiabudi, Jakarta
Phone: +62 21 2966 9272
IG: @absteakjakarta

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Akira Back Jakarta MD Place Penthouse Setiabudi Jakarta

July 24th, 2014. I went to Akira Back Jakarta. Well, I’ve heard about this restaurant a month ago, when fellow bloggers went there. They said to me that “all the food are delicious, you should try!!” So, I made a promise to myself that I should try the new restaurant. A couple days ago, one of my junior high school friends (Andry) asked me about my job as a blogger. Then he asked me, “Have you heard about Akira Back?” And I answered to him, “Yes, of course, my friends told me that it was so good. One day I will try the place.” Then he gave me a number, “Please arrange a meeting with Ms Susan, try the food, and review it.” So, I did what he told me. And voila, I made a reservation there.

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Located at the 12th floor of MD Place Building which is called Penthouse, Akira Back Jakarta was quite tremendous with capacity for around 250 people. It was very luxurious but not intimidating. They decorated the place with many splendid things. I love the paintings and the lights all over the place. Simple, but looks stunning. And be prepared for the warm greetings from the whole people there, when you enter the place. Ms Gaby as marketing and promotion there, greeted me with her beautiful smile. And everyone was polite, friendly and warm. Such a lovely place to enjoy your moment.

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Let me show you around the place. Actually I’m in love with the hexagon shape on the wall. It was like beehives. Very cute. The floor was actually divided into 2 separate places. On the right wing, it was the restaurant. On the left wing, it was bar and private VIP room. Both of the places were cozy and comfortable based on their function.

The right wing.

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The left wing.

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About Chef Akira Back

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picture courtesy of the website

A Korea native and former professional snowboarder raised in Colorado, chef Akira Back brings his sense of adventure and creativity into every dish. Born in Korea and raised in Aspen, Colorado, Chef Akira Back brings a sense of adventure and boundless creativity to his culinary creations. Following the success of Kumi Japanese Restaurant + Bar at Mandalay Bay and the famed Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas, Chef Back is now set to open Akira Back New Delhi later this year, and Akira Back Jakarta in 2014, featuring his inventive and enticing menus that embody classic Japanese cuisine and always feature innovative dishes that use the freshest ingredients from the world’s top purveyors.

Suddenly, Ms Susan came and greeted me. And I found out that she is Andry’s eldest sister. OMG! “So sorry, Andry never mentioned it before hahaha.” I felt honoured that I could meet her. She is such a warm and nice lady. Thanks to Andry hehehe.. We talked about many things. I had so much fun talking to her and Gaby.

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I’m in love with their emboss logo on the dining plate. Simple, but looks exquisite. The plate was white, and the name Akira Back was black with the red dot that make it not only catchy but also remarkable.

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Ok, let’s start the hedonism hahaha

Cold Ocha

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COLD SHARED

Tuna Pizza 195k

Ponzu Mayo, Shiso, Truffle Oil

First, I thought this was just an ordinary pizza. Very thin and light. But after I tried it, I was like, OMG!! Well, the good thing about this pizza was the truffle oil. The truffle oil was all over the pizza. It’s like I ate truffle oil with pizza, not the other way hahahaha.. The pizza dough was thin and outstandingly very crispy and delicious in every bite. Topped with ponzu mayo and a layer of tuna, this pizza was the best pizza ever! And believe it or not, I finished it all by myself. All of it. Got it? All of it. Hahaha.. It was very pretty with shiso as the garnish.

Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyuor ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.

Shiso (/ˈʃs/, Japanese: 紫蘇 or シソ[ɕiso̞]) is the now common name for the Asian culinary herb, seed (spice), or entire annual plantof Perilla frutescens variety crispa, belonging to the mint family.

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Hirame Carpaccio 170k

Crispy Shallots, Nanbazu

Thinly sliced fluke, garnished with crispy shallots. It was served cold. I was a little hesitant to eat this dish. But, after a slice, I couldn’t wait to finish it. It’s like swallowing a beautiful wave of the sea. So smooth with delicate texture and savoury taste. Ugh, delicious..

Carpaccio (/kɑrˈpɑːi./ or /kɑrˈpɑː/Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.

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Hotate Kiwi 135k

Hokkaido Scallop, Truffle Yuzu Soy

Hotate Kiwi is a scallop with kiwi fruit. For the sauce, they used truffle yuzu soy. The hotate was very soft and chewy. I found it so difficult to resist. Kiwi and yuzu were sour, but when you combine it with scallops (the flavour of scallop is a bit sweet and light, very delicious), it added the unique flavours to the scallops.

Scallops are some of the most treasured sushi delicacies. Hotate (scallop) is a large bivalve that has a rich, sweet taste and soft consistency. In the world of sushi, scallops are usually eaten raw, often butterfly cut down the middle and served with rice, as nigirizushi. It’s not unheard of to lightly sear the scallops as well, as it can bring out the natural sweeetness.

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Tartare Toro 360k

Wasabi Soy, Caviar

This is the most beautiful dish. The toro (fatty tuna) was pretty, topped with caviar, served on top of ice. The beautiful thing was there’s a light under the ice, behind the straw arrangement. How to eat the dish? Mix the toro with wasabi soy, then eat with the crackers. It was heavenly delicious. I thought the wasabi will be spicy, and I didn’t mix it with the toro. But, they told me that it was more tasty when you mix it together. So I tried, and they were right. It was unbelievably superb!!

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HOT SHARED

Duck Prosciutto 135k

Arugula, Pickled Red Onion, Amazu Butter

The duck prosciutto was thinly sliced and very tasty. It had a delicate and buttery texture. It must be eaten instantly, so it won’t become dry. So I took pictures very quick, that’s why only 1 picture below hahaha.. I ate the duck prosciutto in a hurry because it tasted really good. It was gone in a flash, slice by slice. Like a blink. The amazu butter was the one that make the duck prosciutto a little bit sweet and a little bit sour. The flavour mixed perfectly.

Prosciutto (/prəˈʃt/Italian: [proʃˈʃutto], Italian ham) is a dry-cured ham that is usually thinly sliced and served uncooked; this style is calledprosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Arugula is a pungent, leafy green vegetable resembling a longer-leaved and open lettuce, rocket is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible.

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MAINS

48 Hrs Wagyu Short Rib 450k

Baby Root Veggies, Quail Egg

The presentation for me was not super gorgeous. It was simply beautiful. But the taste.. Hmm.. How to describe it.. Hmm.. Superb? No. It was more than superb. It was more than any other outstanding words. I wasn’t exaggerating. Took one huge piece into my mouth, and I was spellbound. It was tender, juicy and melt in your mouth. I took one by one until they were gone. Ugh, I hope they do free refill for this wagyu short rib.. *yeah rite, in your dream, yen!!!* hihihi.. It was so delicious, I wanna go back right away! Curious? Just go there and try for yourself. You won’t be disappointed!

Wagyu (和牛 Wagyū, literally “Japanese cow”) refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marblingand to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and demands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.

Short ribs (UK cut: Thin Rib) (Commonly known in UK as ‘Jacob’s Ladder’ ) are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.

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Thank you so much Akira Back for your breathtaking dish and your friendly staffs. Definitely will come back again. Special thanks to Andry, Ms Susan and Gaby. Cannot wait to meet y’all again.

Akira Back Jakarta
MD Place Building/Penthouse, Level 12
Jl. Setiabudi Selatan No. 7
South Jakarta
Phone: 021-2904 0777 / 0857-7778-8777
FB Fan Page: Akira Back Jakarta
twitter: @akirabackjkt