A chef from Azabu
Katsuhiro Ichimoto — former head chef of Azabu, a Michelin Guide Vietnam selection three years running — now behind his own counter.
High-end omakase · 4.9 ★
Itadaki Saigon
Omakase in a quiet, dark-wood room like a museum — dinner served on the chef's family's 250-year-old ceramics.
Hallmarks
250-year-old family ceramics
Serving plates brought from Japan — some genuine antiques, passed down through the chef's family. In Saigon, singular.
Not a sushi bar
Multiple techniques brought to bear on every ingredient; Vietnamese produce woven into the seasonings — the chef's pure omakase.
The room
From the counter
At the counter
Visitor photo — an omakase course at Itadaki, served on the chef's family ceramics.
By season, by day
Visitor photo — each evening shaped by the day's ingredients and the kitchen's instinct.
On antique ceramics
Visitor photo — some plates are genuine antiques, passed down through the chef's family.