Akira Back Chef Battle: Tenerife vs. Florence at The Ritz-Carlton Abama

If you have ever wanted to taste the difference between a modern Japanese kitchen shaped by the Canary Islands and one forged in the heart of Florence, 7 August is your night. The Ritz-Carlton Tenerife, Abama is hosting its first Akira Back Chef Battle, a one-off evening that pits the resort's resident head chef, Julio Hernández, against Anna (Soohyun) An, the chef at Akira Back Florence. It is less a formal competition and more a friendly culinary showcase, but the "battle" framing is apt: two teams, two interpretations of the Akira Back ethos, and one long table by the sea.

The event is rooted in the global Akira Back brand, created by the Michelin-starred Korean-American chef of the same name. His Tenerife outpost, the first in Spain, has quickly become a destination restaurant within a resort already known for its two-Michelin-starred MB. Bringing Florence into the mix turns a dinner into a travel experience without the airfare. You get to sample signature plates from two Akira Back kitchens, compare their styles, and do it all with the Atlantic stretching towards La Gomera just beyond the terrace.

The chefs: who is cooking on the night

The two names to know are Julio Hernández and Anna (Soohyun) An. Hernández is the jefe de cocina residente at Akira Back Tenerife, the chef who runs the pass day to day and has shaped the restaurant's identity since its opening. His dishes lean into the coastal, subtropical energy of the Canary Islands while staying true to the adventurous, modern Japanese spirit that defines the brand. For the battle, he is bringing out Akira Back Sushi, one of the restaurant's most emblematic creations, and Yuzu Mochi, a dessert built around the bright, citrusy punch of yuzu that has become something of a signature for him.

Anna (Soohyun) An represents Akira Back Florence, housed in the W Florence hotel. Her kitchen operates in a very different context—urban, Florentine, steeped in Italian produce and sensibility—yet works within the same global Akira Back framework. The menu does not list her individual dishes by name in the advance material, but the evening is designed as a back-and-forth of "platos estrella," the greatest hits from both restaurants. What emerges is a dialogue between a Canary-coastal interpretation and a Florentine-urban one, all within the same modern Japanese culinary language.

How the evening unfolds

The night is structured in two clear acts. It begins with a welcome reception: small bites from both kitchens circulate alongside signature cocktails from each bar, while international DJ Ana Pak sets a lounge-style, high-energy mood. Think canapés in hand, a drink that tastes like a collaboration between two cities, and a soundtrack that signals this is not a hushed, white-tablecloth affair. It is designed to be social, photogenic, and a little bit theatrical.

Then the battle proper begins. Guests are seated for a multi-course tasting menu built from the signature dishes of Akira Back Tenerife and Akira Back Florence. The sequence is not a random shuffle; it is curated to highlight contrasts in technique, ingredient focus, and plating philosophy. You might get Hernández's precise sushi followed by An's take on a modern Japanese classic, each course a small argument for why its home kitchen does it best. Both chefs will sign the menus and include a personal dedication, a touch that underlines the exclusivity of the night. A Japanese-themed photobooth and interactive entertainment inspired by Japanese culture keep the energy flowing between courses.

The setting: a bucket-list resort for food lovers

The Ritz-Carlton Tenerife, Abama is not just a luxury hotel; it is a culinary destination in its own right. Perched on the south-west coast of Tenerife in Guía de Isora, the resort looks out over the Atlantic towards La Gomera, with cliff-top restaurants that make the most of the ocean panorama. Travel and food writers have called it a hotel that belongs on every foodie's bucket list, and with good reason: alongside Akira Back, the property houses the two-Michelin-starred MB and several other high-end dining venues.

For this event, the Akira Back Tenerife restaurant itself becomes the arena. The space is designed for modern Japanese fine dining, with clean lines, warm lighting, and a connection to the outdoors that lets the subtropical setting do some of the heavy lifting. Eating world-class sushi while the Atlantic breeze drifts through is a sensory combination that is hard to replicate elsewhere. For luxury travellers, the appeal is obvious: spend the day by the pool or in the spa, dress up for dinner, and walk a few minutes to a one-night-only culinary event without ever leaving the resort.

Booking, price, and what to expect

At the time of writing, a confirmed ticket price for the Akira Back Chef Battle has not been published. What is clear is the booking channel: reservations are handled directly through the hotel's concierge or Akira Back Tenerife. The resort's general restaurant booking email, [email protected], is a good starting point, though it is worth checking the official Ritz-Carlton Tenerife, Abama website for any event-specific links that may appear closer to the date. Given the limited-seat nature of the event, early booking is strongly advisable.

For context, the resort operates at the top end of the luxury market. Room rates in high season often start around €900 plus taxes per night including breakfast, and Akira Back Tenerife itself is positioned as a high-end, fine-dining venue consistent with a Michelin-linked global brand. The Chef Battle will almost certainly be priced at a premium fine-dining level, reflecting the multi-course tasting menu, welcome reception, entertainment, and the exclusivity of a one-night format. Expect to dress smartly, arrive hungry, and leave with a signed menu as a keepsake.