Yakiuo started with a simple inversion: what if yakiniku — Japan's beloved grilled-meat ritual — were rebuilt around fish? Premium sashimi-grade seafood, laid lightly on charcoal, sauces designed only for what the sea gives. No pork, no beef: the grill belongs to tuna, hamachi, abalone and the day's catch.
Saigon is where that idea went global first. The house at 38 Thái Văn Lung is the brand's first international branch, carrying the Tsukiji-market legacy into a room built around the counter grill — white noren, warm lanterns, charcoal always ready. In December 2024 the concept was named Concept of the Year at the Flavors Awards.
Come for lunch between 11:00 and 14:00, or dinner from 18:00 to 22:00 — the fire rests in between. Watch tuna steaks take the flame, fold temaki at the counter, and finish with melon or rose-petal ice cream. The menu turns with the season; the grill does not turn with trends.