The story
Former head chef of Azabu — a Michelin Guide Vietnam selection three years running — now behind his own counter at Itadaki, cooking his way: multiple techniques brought to bear on each ingredient, not conventional sushi-and-sashimi.
Many serving plates were brought personally from Japan — some genuine antiques, passed down through the chef's family for over 250 years. Eating omakase on ancestral ceramics: in Saigon, singular.
A quiet intellectual thread runs through the evening: Vietnamese ingredients woven into the seasonings and preparations — Itadaki's omakase purely Japanese, yet whispering Saigon.