Located on the third floor of the Grand Plaza Hotel on Tran Duy Hung Street, it is the first Korean restaurant in Vietnam to earn a Michelin star.
The restaurant is known for its tasting menu, featuring a series of small, carefully curated dishes created by chef Joon Huyk Chi, who blends Korean culinary traditions with Vietnamese ingredients.
Before opening Onvit in August 2025, chef Joon launched Labri, another restaurant in Hanoi.
ONVIT means "warm light" in Korean – a hint at what awaits diners in the elegant, tranquil setting of this upscale restaurant, according to Michelin Guide's website.
Chef Joon's tasting menu draws on fresh local Vietnamese ingredients and honors the traditions of his Korean heritage.
Onvit specializes in upscale Korean cuisine, blending traditional Korean culinary influences with seasonal ingredients sourced from across Vietnam.
Its ingredients are carefully selected from farms, producers, and suppliers in different provinces and cities nationwide.
His signature abalone porridge, prepared with prized ST25 rice and lifted by an abalone liver sauce, is comforting and "deeply Asian in soul", Michelin described.
Before relocating to Vietnam in 2020, chef Joon built his culinary career in Japan, Canada, and the Philippines.
He said earning a Michelin star was not only a personal ambition but also a dream shared by chefs around the world.
"Besides the joy and happiness, I also feel a greater responsibility to introduce the cultural and culinary fusion between the two cultures," Joon said.
The chef added that he plans to continue exploring Vietnam's culture, people, and local ingredients, with the aim of further showcasing the culinary connections between Korea and Vietnam through his cuisine.
The restaurant's beverage menu features a curated selection of European wines alongside traditional Korean alcoholic drinks.
Mai Bich Ngoc, a member of Onvit's team, also won the 2026 Michelin Guide's Sommelier Award, which recognizes wine professionals for their expertise, knowledge, and passion in wine service.
Ngoc studied hospitality management in Switzerland for three years and has extensive experience in beverage tasting and research.
Michelin inspectors praised her ability to create "outstanding" combinations of multicultural food and drinks, from wine to pine mushroom soju, highlighting her contribution to the restaurant's dining experience.
Mark Lee, a Korean-American, said Onvit has a spacious view, well-presented food, and well-balanced flavors, but the menu is a bit limited.
"A lunch menu with 2-3 more dishes would make it easier for customers to choose," Lee said.
An Orion Darko user, also Korean, said he dined at the restaurant four months ago.
"The natural flavors of each ingredient are highlighted, creating a memorable experience both visually and on the palate," he wrote, adding that he would like to return despite describing the prices as "very expensive."
Lotus stem cake is a favorite dish among many diners, with ingredients including lotus steam, yellow pompano, pine nut cream sauce, and celery.
Pictured is a cold salad consisting of purple cabbage, bell peppers, clover, beet sprouts, lemon mint, along with blood cockles, sweet snails, and mustard sauce.
On Google Reviews, the restaurant has a 4.5-star rating with dozens of customer reviews. Some praised the private, spacious atmosphere, beautiful view, and the opportunity to enjoy the food while admiring the city skyline from above.
However, customers also commented that many dishes were sour, and the fixed menu could become monotonous, suggesting the chef should add more dishes.
