Blood plum jelly cone
A red-and-white striped blood plum jelly cone set on a tartare ring — the opening statement of the tasting menu: bright acidity, gentle richness, and AKUNA's signature visual theatre.
Dishes from the menu
Dishes from the tasting menu — photographed at AKUNA.
Squid in clear broth
Sweet fish and squid in a clear superior broth — Japanese technique, Vietnamese waters.
Frozen peach cloud
Japanese white peach, custard cream and Moscato d'Asti jelly under a frozen peach cloud — the Ba Son Bridge glowing behind.
The table's opening
Warm pan-fried dough with house dips — the quiet opening before the six courses.
Borrowdale pork belly
Borrowdale free range pork belly with confit frog legs, pickled bamboo and green peppercorns.
★ One star — 2024, 2025, 2026
One MICHELIN star in 2024, retained in 2025 and 2026 — per the 2026 MICHELIN Guide Vietnam ceremony coverage.
1,200 rods of light
A ceiling of 1,200 light rods arranged like flowing water — the room's signature.
Sam Aisbett
Two-time Michelin-starred Australian chef — ex-Quay Sydney, Whitegrass Singapore.
Over the Saigon River
Floor-to-ceiling glass on level 9 — dusk over the river, the Ba Son Bridge lit at night.
Light on water
Level 9, on the river
Level 9, Le Méridien Saigon, 3C Tôn Đức Thắng, Bến Nghé, District 1
Tuesday – Saturday · 6:00 PM – 10:00 PM