Pop Rocks And Caviar: Inside LA’s Best New Hand Roll Joint, Norikaya
Chef Akira Back is a former pro snowboarder turned Michelin-starred chef, known for fusing Japanese, Korean, and global flavors into bold, unforgettable dishes. With restaurants worldwide, his creative flair has made him a true culinary force, bringing a unique pizzazz to every signature plate.
At his newest restaurant, Norikaya, Chef Akira Back invites diners in Los Angeles’ Koreatown to experience a world where pop rocks and caviar seamlessly unite on a hand roll, aptly named Pop Rockin. The dish is a one-of-a-kind bite that strikes the perfect balance between business and after-hours fun. The seared scallops are a standout—lush, robust, and kissed with a perfect halo of browning. Chef Back continues to slalom between playful and refined with dishes like the Unagi Strawberry hand roll and Tropical Salmon, both unexpectedly punctuated with zesty citrus and berries.
Sure, the food takes center stage at Norikaya, but the restaurant itself sets the scene with its sleek, chic design. Undulating tapestries and a serpentine stroke of gold command the room, creating an atmosphere that’s both ethereal and haute, perfectly complementing each dish.
In a city teeming with trendy hand roll spots jostling for the next spot on an influencer’s feed, Norikaya rises above the noise. It’s not just another restaurant trying to capitalize on the latest food trend—it’s a place where culinary creativity meets refined elegance, offering a dining experience that’s as unforgettable as the dishes themselves.
