Mùa's idea is simple and bold: instead of importing sake from Japan, brew it in Saigon — with local rice, water and climate. The brewery sits inside the restaurant, behind the stone wall: steel tanks, pipework, warm light.
At the bar: sake flights on the branded wooden paddle, each pour with a tasting card noting flavours and food pairings. Chef Tru Lang's kitchen serves izakaya plates: Vietnamese beef tataki, teba gyoza, bone-marrow beef shumai.
Open all day — a 200,000đ lunch set at noon, the bar and outdoor space at night. Mùa is where you learn sake doesn't require a trip to Japan: just a trip to Le Ngo Cat.