Omakase × meatless yakiniku
The first international branch of Japan's Yakiuo Ishikawa: sashimi-grade seafood grilled over charcoal — never pork, never beef — and an omakase counter where the chef decides the meal.
Charcoal is the main ingredient
Yakiniku without meat: sashimi-grade fish and seafood — otoro, abalone, hamachi — laid lightly on charcoal to keep the natural flavor, texture and color. Exclusive sauces finish what the charcoal starts.
One grill, two journeys
The house concept pairs two ways of eating Japanese — both built around what the sea gives that day.
From Tsukiji to Thái Văn Lung
Saigon's Yakiuo is the first international branch of Japan's Yakiuo Ishikawa, carrying the legacy of the Tsukiji fish market into a room built for fire. In 2024 it was named Concept of the Year at the Flavors Awards.
Two seatings, every day
Lunch 11:00–14:00, dinner 18:00–22:00 — the grill rests between seatings. Reserve ahead; weekends fill fast.