FUME — Japanese Modern Cuisine — sits on the 1st floor of the Manufacturer's Courtyard at 74/7L Hai Bà Trưng. The name is French for smoke: the kitchen's breath made visible, and a quiet nod to the French technique running through the Japanese courses. In 2025 the room was named Best Omakase Restaurant at the Gourmet Vietnam Awards.
Chef Tsuruhara Shozo cooks modern Japanese — seasonal ingredients, French discipline in the saucing and the plating, omakase menus that rotate roughly every six weeks. Whole uni is presented tableside before it becomes a course; matsutake, sushi, and French black truffle can be added on.
The room matches the food: a 40-seat dining hall in charcoal and walnut, an 8-seat chef counter lit like a vitrine, and a private dining room. Dinner only, Tuesday to Friday, 17:30 to 22:00 — an evening at FUME is a short, deliberate thing.