Situated within the Koki restaurant, nestled in a 5-star hotel at the heart of Hanoi, Hibana by Koki secured its Michelin star on June 6.
This culinary destination specializes in the art of Teppanyaki, a style of Japanese cuisine that uses an iron griddle to cook. The term "Teppanyaki" finds its roots in the Japanese language, where "teppan" translates to a metal plate or griddle, and "yaki" signifies grilling, frying, and pan-frying techniques.
With a private-kitchen atmosphere, Hibana by Koki offers a limited seating capacity of just 14 seats. Guests are required to make advance reservations and anticipate a culinary journey that ranges from VND5.5 million to VND8.5 million (about $235 to $360) per meal.
At the helm of this esteemed restaurant is Chef Yamaguchi Hiroshi, mentored by the renowned Michelin-starred Teppanyaki master, Yoshida Junichi.
Yamaguchi emphasizes his meticulous and stringent ingredient selection process. "To me, ingredients are the foremost determinant of a restaurant's Michelin star. From vegetables to seafood and meats, everything must be fresh," he said.
He takes personal charge of the daily ingredient preparation, personally overseeing the receipt of goods, especially those sourced from Japan.
His attention to detail extends to ensuring the precise size of seafood and the optimal delivery temperature of the Yaeyama Kyori beef. Furthermore, Yamaguchi and his team meticulously engage in tasks such as the cutting and chopping of vegetables.
Hibana by Koki offers an array of signature dishes, including the Yaeyama Kyori beef soup, spiny lobster (pictured) and crispy roast beef. These dishes embody a commitment to utilizing food mindfully, ensuring minimal waste.
Teppanyaki transcends the flavors of Japanese beef and seafood. Dining at Hibana by Koki is an experience, witnessing culinary artisans prepare and process ingredients with passion and precision.
According to Yamaguchi, the true standout among his dishes is the renowned Yaeyama Kyori beef. Derived from cows rich in amino acids and other healthy compounds, the beef is meticulously cooked on a teppanyaki grill over low heat for nearly an hour, resulting in a rich flavor that captivates the senses.
The selection of seafood is based on meticulous criteria, focusing on achieving the right size for each dish, allowing the chef's methods to shine.
Notably, sea bass from the Sea of Japan and hairy crabs from the frigid waters of Hokkaido are among the exquisite ingredients used at Koki, rarely found worldwide.
With its limited seating capacity and exclusive clientele, Hibana by Koki caters to guests seeking an elevated dining experience.
Thanh Thu, a diner, expressed her admiration for the beef, saying, "Typically, the more a beef dish is processed, the tougher and less enjoyable it becomes. However, the beef here is exceptionally tender. The beef is charred on the outside but cooked well-done on the inside. The accompanying sauces harmonize flawlessly. Dining here is not just about food, it's an art performance."
Reflecting on his aspirations after receiving the Michelin star, Yamaguchi said: "What I truly desire is to welcome more customers from both home and abroad. I enjoy conversing and interacting with curious guests."
The Japanese chef emphasizes his commitment to enhancing the training of his staff, ensuring that the quality of service and cuisine remains unparalleled, preserving the exceptional standards established even before the Michelin star was awarded.
