Ông Táo's Kitchen
![]() |
| Chef de Cuisine James Paul Valdez Lorenzo and Sushi Chef Takanori Tanaka from JW Marriott Hotel Hanoi |
At Japanese Kumihimo restaurant, the Diamond Head Roll reflects a thoughtful collaboration between two chefs, each bringing a distinct cultural influence to the table with a refined twist on modern Japanese cuisine.
Sushi Chef Tanaka, drawing on years of experience and a deep-rooted understanding of Japanese gastronomy, builds the foundation with two familiar ingredients: unagi and salmon.
These are carefully combined and elevated with the addition of premium foie gras, introducing a layer of richness that complements the natural umami of the seafood. The result is a balanced interplay of textures and flavours, both comforting and unexpected.
Working alongside him, Chef de Cuisine Lorenzo introduces a visual and conceptual element inspired by Diamond Head, the well-known volcanic crater in Hawaii, his homeland. This influence is reflected in the presentation, as well as in a specially crafted nambanzu mayo chili oil.
The sauce adds a gentle heat and depth, rounding off the dish with a finish that is both expressive and memorable.
![]() |
| Diamond Head Roll |
Ingredients:
- 3pc Unagi
- 3pc Salmon belly
- 2pc Cucumber
- 120g Sushi rice
- 1pc Nori
- 3g Unagi sauce
- 8pc Foie gras torchion, shave
- 8pc Kaiware
- 8-10g Nambanzu mayo chilli oil
Preparation:
You can savour the Diamond Head Roll and explore a wide range of modern Japanese flavours at Kumihimo in JW Marriott Hotel Hanoi, No 8 Đỗ Đức Dục Road, Từ Liêm Ward, Hà Nội, Tel: +8424 3833 5588. — VNS