Lumi — Restaurant in San Diego

During our recent visit to San Diego, we had the pleasure of dining at Lumi by Akira Back, a rooftop restaurant that offers a spectacular blend of Japanese and Peruvian cuisine. Located in the heart of the Gaslamp Quarter, Lumi not only provides breathtaking views of the city skyline but also delivers an unforgettable culinary journey crafted by Michelin-starred Chef Akira Back.

As we ascended to the rooftop, we were immediately captivated by the chic and modern decor. The open-air setting, adorned with ambient lighting and contemporary furnishings, created a vibrant yet intimate atmosphere. The panoramic views of downtown San Diego added a magical touch to the evening, making it an ideal spot for both special occasions and casual outings.

From the moment we were seated, our experience was elevated by the impeccable service. Our server, Emma, was warm, attentive, and incredibly knowledgeable about the menu. She took the time to explain each dish and offered insightful recommendations that perfectly suited our tastes. Midway through our meal, the manager, Joseph, stopped by our table to ensure everything was to our satisfaction. His genuine hospitality made us feel truly welcomed and added a personal touch to our dining experience.

The menu at Lumi is a masterful fusion of flavors, and each dish we tried was a testament to Chef Akira Back’s innovative approach to cuisine.

Kampachi Ceviche: This starter was a refreshing delight. The thinly sliced kampachi was marinated to perfection, combining citrus notes with a subtle hint of spice. The freshness of the fish paired beautifully with the tangy marinade, awakening our palates for the courses to come.

Kimchi Fried Rice (Chaufa): A harmonious blend of Japanese and Peruvian influences, this dish featured flavorful fried rice tossed with spicy kimchi, vegetables, and perfectly cooked eggs. It was a hearty and comforting dish that showcased the restaurant’s fusion concept brilliantly.

Seabass Serrano Roll: The seabass was draped in a delicate sauce infused with serrano peppers. The subtle heat from the peppers enhanced the mild flavor of the fish without overpowering it.

Insider Tips and Unique Features

Rooftop Experience: Lumi’s rooftop location is not just about the views; it also features a stylish bar area where you can enjoy signature cocktails before or after your meal. The “Kompasuza/Compass - Chicha Morada” is a must-try for those who appreciate a Peruvian twist on classic drinks.

Chef Akira Back’s Influence: Chef Back is renowned for his innovative fusion of flavors and has restaurants worldwide. Lumi is his first venture in San Diego, bringing his global culinary expertise to the city. Knowing the chef’s background added an extra layer of appreciation for the creativity behind each dish.

Sustainable Sourcing: The restaurant emphasizes sustainable and locally sourced ingredients. Seafood lovers will appreciate that the fish is responsibly caught, ensuring freshness and environmental responsibility.

Reservations Recommended: Given its popularity, especially on weekends, it’s advisable to book a table in advance. Requesting a spot near the edge of the rooftop will give you the best views of the city lights.

Our evening at Lumi by Akira Back was a highlight of our trip to San Diego. The combination of exquisite dishes, stellar service from Emma and Joseph, and the enchanting rooftop ambiance created a dining experience that we will cherish. Lumi is not just a restaurant but a destination that offers a sensory feast for both the palate and the eyes.

Whether you’re a local or a visitor, looking for a romantic dinner spot or a place to celebrate with friends, Lumi by Akira Back is highly recommended. It offers a unique blend of culinary innovation and hospitality that sets it apart in the vibrant San Diego...

We are a group of 25-40 year old foodies from the U.S. and Italy. We all have dined at over fifteen Michelin star restaurants, including 4 two stars and one three stars. Thankfully, money is not a problem, and we all agree that even a lot of money for a memorable culinary experience is most definitely well spent.

However, unfortunately this is an example of a restaurant that is 6 at best, and thinks they are worth a 10. We went in 5 for a work-related dinner, excited to try the best the restaurant had to offer. The ambience was intriguing and the vibe nice, but the elevator to the rooftop was slow and we had to check in twice (downstairs and upstairs). Not a problem, if it wasn’t that the second time they couldn’t find our reservation, and had to make sure we were actually on the list. They end up sitting us outside in a nice table, with our server trying their best to be as nice and responsive as possible. So far, so good, with minor, negligible hiccups.

We all ordered a chef’s menu with drink pairing. Unfortunately, the whole dinner took around 4h, and it got chilly pretty fast, though the overhead heating wouldn’t work just on top of our table. Instead of telling us straight, they pretended they forgot to do it for three times, and at the fourth time we explicitly called them out and they admitted it wouldn’t work.

Now to the actual dinner. We open with the chef’s highlight, a thinly sliced mini focaccia with on top a slice of tuna with truffle olive oil and jalapeño - all served on a cheap, colored light blinking, plastic disc (non-edible). While good, you could tell they are trying real hard and attention to details was obviously scarce, as gleaned from the chef’s name printed on low res ink on top of the paper disc separating the plastic apparatus from the mini-pizza (3 inch diameter?) sitting on top.

From there, the whole dinner was an uphill battle, with pairing either missing or randomly showing up either before, after the paired dish, or - at least twice out of the 7 courses - not at all. The 7 courses barely fill you up - which is kind of concerning giving the final bill of over 1200$ (in 5, pre-tip). Overall, the quality was “meh” at best. The steak was beyond “well done”, a crime against that poor bovine that gave their life to be shamefully mistreated on the grill. The branzino was good, but not exceptional. The mini salad was randomly sitting on top of a gallon of tasteless sour cream/crème fraiche - had better salad at the work canteen. The nigiri plate was meh. Had way better sushi in landlocked regions of this country, which is a shame giving the seafood scene in San Diego and the 5 min walking distance from the marina.

Overall, you can put a lipstick on a pig, and you can even go to bed with it, but when you wake up in the morning you feel like you have done something wrong/against your sober will, which is pretty much how the whole table feels this morning on...

My first night in San Diego, California was not as good as I had hoped it would be. I choose to dine at Lumi by Akira Back only because I have had some wonderful experiences at Akira Back’s other restaurants Yellow Tail at the Bellagio Hotel, Las Vegas, NV and Salt in the Cellar at The Ette Hotel, Kissimmee, FL . We started off with a couple of cocktails that were just ok. We ordered a bunch of appetizers and some sushi rolls. The first appetizer that came out was the Akira Back Pizza. We immediately knew something was wrong with the pizza because it didn’t look as appetizing as it did when we had it at Akira Back’s other restaurants mentioned above. The pizza’s crust dark brown and over cooked and the tuna looked very dry…almost like beef jerky. It didn’t have that nice pink hue I was used to. It was brown in color and looked liked it had been smoked, but it wasn’t smoked. After taking a bite, I realized it was old and dried out. Our second appetizer was the Rock Shrimp Tempura that was over battered and greasy. It didn’t have the flavor I was hoping it would have. Two rolls are now placed on the table, The Crispy Cream and The Surf and Turf. The Crispy Cream didn’t taste or look fresh. The seaweed was chewy. The Surf and Turf was just ok. After tasting those two rolls we immediately canceled any remaining food yet to come. We decided to tap out.

When I am in Las Vegas or Kissimmee it is a must that I indulge in Akira Back’s restaurants who is a Michelin-starred chef. Lumi was not that Michelin-star experience I was hoping for. I must mention the one positive critique I have for the restaurant which is for our server Kaycie M. She was very accommodating and attentive just what you would expect from your server. Kaycie M is a Rock Star and an asset to this establishment.

Look at the pictures in my review that show the difference in what the Tuna Pizza from Lumi (picture 1), vs Yellow Tail (picture 2), and Salt and the Cellar (picture 3). Pictures 2 and 3, show fresh tuna vs picture 1, which shows dark, old, dry tuna.

And before anyone comments, please know that the pictures have nothing to do...