For the first and only time, the chefs from Michelin-starred restaurants Hibana by Koki (Capella Hanoi) and Anan Saigon will present the "MICHELIN Four Hands Dinner" on May 18 at 6pm and 8.30pm. This unique culinary event will showcase a creative fusion of Japanese Teppanyaki art and traditional Vietnamese flavours.

A first time collaboration of Michelin-starred restaurants

The "MICHELIN Four Hands Dinner" is a one-of-a-kind party marking the first collaboration between Chef Yamaguchi Hiroshi from Hibana by Koki, Capella Hanoi and Chef Peter Cường Franklin from Anan Saigon. Both restaurants were awarded a prestigious Michelin star in 2023.

Chef Yamaguchi Hiroshi

Chef Yamaguchi Hiroshi is a master of Teppanyaki cuisine, a Japanese culinary art that involves the technique of cooking on a teppan (iron griddle). He is dedicated to providing bespoke dining experiences with exclusive ingredients.

Talented Vietnamese Chef Peter Cường Franklin is known for his unique culinary style, which allows diners to explore new flavours through traditional Vietnamese dishes, including bánh mì, bún and phở.

Chef Peter Cường Franklin

This dinner is a rare event in which two chefs offer diners the chance to experience the pinnacle of Vietnamese-Japanese culinary fusion at Hibana by Koki.

With meticulously selected ingredients and sophistication in processing for only one day, May 18, the dinner will be limited to 14 guests in each time frame of 6pm and 8.30pm. The cost for the dinner is VNĐ9,000,000++ per guest, including wine pairing.

A symphony of exquisite Vietnamese-Japanese culinary flavours

Using premium and fresh ingredients, Chefs Yamaguchi and Peter Cường Franklin will curate a menu with 11 premiere dishes that have the most typical flavours of Vietnamese and Japanese cuisine and have never been seen before.

Two chefs will curate a menu with 11 premiere dishes

Opening your taste buds will be caviar paired with banana and black tapioca, encased in fragrant coconut cream and topped with premium caviar. With a unique contrasting sweet and salty texture and flavour, the dish promises to create a creative and surprising "introduction" for diners.

Following this is the main course of Cá tráp hấp lá anh đào (sakura leaf-steamed sea bream). This fish is very popular with Japanese people for its attractive appearance, delicious taste and high nutritional value. Chef Yamaguchi will skilfully combine the delicate aroma of cherry leaves, highlighting the fish's natural sweetness of the overall dish.

Chef Peter Cường Franklin continues the symphony with tropical flavours by combining fresh Hokkaido scallops with coconut milk, a hint of lime and Vietnamese fish sauce. The menu includes a dish of abalone liver sauce served with Hashiri seaweed and juwari soba noodles from Izumo, made from 100 per cent buckwheat flour, providing a rich taste.

Signature dishes from both restaurants to feature on this special menu

Concluding this culinary journey, it would be incomplete if the collaboration with Chef Yamaguchi did not feature the famous Yaeyama Kyori beef from the Yaeyama Islands in Okinawa - a dish that made Hibana by Koki renowned.

This 'relaxation-raised' beef is prepared teppan style, creating a deep, lingering “umami” flavour when enjoyed. The famous dish was once highlighted by CNN when praising the restaurant.

Complementing this standout Japanese dish, Chef Peter Cường Franklin offers Vietnam's iconic Phở, with a rich broth made from beef, combining tenderloin, flank, short ribs, tongue and tendon.

To enhance the dining experience, each course will be harmoniously paired with world-class wines, including M. Chapoutier Saint Joseph 'Les Granilites,' M. Chapoutier 'Invitare' Condrieu, M. Chapoutier 'La Bernardine' Châteauneuf-du-Pape, and M. Chapoutier Hermitage 'Monier de La Sizeranne.'

The dinner will be limited to 14 guests in each time frame of 6pm and 8.30pm

Beyond their exquisite culinary skills, both chefs are exceptionally selective about their ingredients. Ingredients are one of the bright spots that make up the quality of the meal. Not only are they specially sourced from specific and specialised production areas, including Hokkaido scallops and Yaeyama Kyori beef, but the ingredients must also be transported in such a way that they maintain their original quality with the highest natural flavour.

Capella Hanoi is the only hotel in Việt Nam with a Michelin-starred restaurant

Hibana by Koki is situated within Capella Hanoi, Sun Group's first boutique hotel. Besides its distinctive architecture, Capella Hanoi attracts guests with its unique and diverse culinary offerings.

In the first announcement of Michelin Guide in Hà Nội, Capella Hanoi was the only hotel in Việt Nam that has a restaurant with one Michelin star - Hibana by Koki. Subsequently, the famous US news agency CNN listed Capella Hanoi with Hibana by Koki in 20 of the world’s best hotels with Michelin-starred restaurants.

According to experts, it is rare for a hotel restaurant to earn a Michelin star, making Hibana by Koki's achievement within just two years of opening truly a miracle.