MAGURO Studio was born from a rare advantage: the team behind it is Vietnam's leading importer of Japanese bluefin tuna. Instead of buying pre-cut fillets, the house breaks down whole bluefin in-house — from rich ōtoro to clean akami, every cut passes through the itamae's hands.
The room is a single counter: sumi black, one warm hinoki wood line, and light aimed straight at the blade. There is no fixed menu — seasonal fish from Japanese markets decides your evening.
In 2025 the house made Tatler's Best 20 Restaurants Vietnam and was named Best Omakase at the Gourmet Vietnam Awards — recognition for a simple philosophy: the best fish, cut right, served at the right moment.
