Mandarin Oriental Mayfair splits with Akira Back

Mandarin Oriental Mayfair have ended their partnership with high-profile chef Akira Back.

The Korean-American chef has had restaurants across the world, from Morocco and Dubai to Paris and Los Angeles.

Last year, Akira opened Dosa in London, a culmination of a long-held dream to open in England’s capital.

Also within the hotel he had Akira Back London, known for its signature tuna pizza.

Within three months, it won a Michelin star, under executive chef Jihun Kim.

Before joining Dosa, Jihun honed his skills in some of London’s top kitchens, including time at Michelin-starred establishments such as Pied à Terre and The Ledbury. He also worked with Akira in Dubai.

But now, Akira Back is no longer associated with Mandarin Oriental.

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Rebranding at Mandarin Oriental

The main restaurant at the hotel is now being renamed The Restaurant at Mandarin Oriental Mayfair, while the chef’s table experience Dosa has changed name to Somssi, still run by Jihun.

Akira also previously oversaw the Mandarin Oriental Mayfair’s cocktail areas ABar Lounge and ABar rooftop.

Akira does still have interest in London, having joined forces with Montcalm Mayfair hotel earlier this year, where he runs Lilli by Akira Back.

Speaking to FAJO Magazine in

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April, Akira said: “I told everybody I wanted to open in London over 16 years ago - and it finally happened, so it feels great.

“Dosa is Korean, Akira Back London is Japanese, so they are very different.

“It was a lot of pressure since we already had a Michelin star at Dosa in Korea — but we got it here too. I feel so lucky and relieved. It feels great.”

Akira Back's success around the world

Globe‑trotting restaurateur Akira is celebrated for his inventive fusion of Japanese and Korean cuisine.

Raised in Seoul and later Aspen, Colorado, he honed his culinary passion after a seven‑year career as a professional snowboarder. While competing and even appearing in extreme‑sports films, he worked in Japanese kitchens - eventually studying at the International Culinary School at The Art Institute of Colorado - which set him firmly on the culinary path.

In 2008, he burst onto the international scene with Yellowtail at the Bellagio in Las Vegas. Since then, he has built an empire of over 25restaurants across the globe, often under the “Akira Back” or “Dosa” brands.

Notable distinctions include a Michelin star for his Seoul restaurant, Dosa, and high‑profile media appearances such as competing against Bobby Flay on Iron Chef America.

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