Ottawa’s dining scene is entering a major moment with the arrival of internationally acclaimed chef Akira Back, who has officially opened his namesake restaurant inside the iconic Fairmont Château Laurier. With restaurants spanning Dubai, Paris, and Toronto, Back’s latest venture marks both a personal and strategic expansion into Canada’s capital.
“I love Canada,” says Back. “And Ottawa, being the capital, draws so many tourists. It felt like the right next move.”
Modern Japanese Cuisine Reimagined at the Château Laurier
The decision was also rooted in partnership. Known for collaborating with luxury hotels worldwide, Back is selective about where – and with whom – he opens.
“It’s all about the people,” he explains. “The owners, the management, the guests. When I heard about the Château Laurier opportunity, and knowing the ownership group from another project, I [took a serious look].”
Set within one of Canada’s most historic hotels, the new Akira Back restaurant blends his signature modern Japanese cuisine with the grandeur of the Fairmont Château Laurier. The space transitions effortlessly from fine dining destination to a vibrant social setting. Whether seated at the bar, main dining room, or in a private space, guests can experience a curated environment.
Maintaining consistency across a global portfolio while still offering something unique to each city is no small feat. For Back, the formula is simple: “It starts with the food and hiring the right people. I believe in surrounding yourself with the best — people who are better than you. That’s how you keep learning and growing.”
Canada, he says, is an especially exciting market. “Toronto – and Canada overall – is fun. People are diverse and adventurous. Canadian diners are definitely open to trying new things.” For now, Ottawa diners can expect a menu featuring Back’s signature dishes — what he knows best. But there are plans to evolve. “We’ll be introducing an omakase (chef’s tasting) experience later on.”
Inside the Chef’s Unconventional Culinary Approach
Back’s unconventional journey continues to shape his approach today. Before stepping into the kitchen, he was a professional snowboarder – and earlier, a baseball player. “From sports, I learned teamwork and coaching,” he says. “The kitchen is physically demanding – you need discipline and stamina. That mindset still influences how I run my business.”
Interestingly, there wasn’t a single dish that inspired his culinary path. In fact, becoming a chef started as an act of defiance. “I didn’t want to go into my dad’s business,” he recalls. “He didn’t think being a chef was a real [career], so I had to prove him wrong.” Today, that decision has clearly paid off. “Now he’s very happy to see what I’ve built.”
Among those creations is the now-iconic AB Tuna Pizza, a dish synonymous with the Akira Back brand. Originally conceived as a quick meal for a busy chef, it features a crispy rice base topped with tuna, umami aioli, and micro cilantro. “I made it for myself because chefs don’t have time to eat,” Back explains. “It was fast, easy – and people loved it.”
A New Standard for Fine Dining in Ottawa
As for what defines luxury dining today, Back believes it goes beyond opulence. It’s about precision, consistency, and genuine hospitality — values he reinforces during every visit.
“The first thing I do is taste the food,” he says. “I always test the rice. It’s so important, and people don’t realize how precise it needs to be. It’s all in the rinsing — you need starch, but not too much.” Sometimes, his quality checks are more subtle. “I might come in late at night when staff don’t know I’m there,” he says with a smile. “I’ll drop a napkin or spill water and see how they respond.”
With Ottawa now part of his global footprint, Back is bringing more than just a restaurant — he’s introducing a philosophy rooted in discipline, curiosity, and a relentless pursuit of excellence.
And if there’s one dish every guest should try? The answer is immediate: “AB Tuna Pizza.”
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