Yoshino Japanese Restaurant serves authentic Japanese cuisine with delicate traditional Omakase set dinners and an a la carte menu. Treats include seasonal fresh fish and Wagyu beef. Yoshino Japanese Restaurant is situated on the second floor of the five star Lotte Legend Hotel Saigon. House specialties include the shabu shabu hot pot (so nice they named it twice) and Kobe beef, imported of course.
Try the omakase set menu, a gastronomic tour de force that includes eight separate dishes ranging from raw fish and deep fried goodies to a tasty dessert. Japanese dining in Ho Chi Minh City may never get better than at Yoshino Japanese Restaurant.
Plenty of women are actively searching for ways to improve their beauty and health. This is particularly evident in Vietnam where, in the past few years, there’s been an explosion of products marketed as collagen-rich, highlighting its skin care properties. This belief eventually trickled down to the food industry, where restaurants sometimes include collagen into some of their dishes.
Mr. Nagai Shigemasa, a Japanese chef who moved to Saigon in 1997 and subsequently founded The Sushi Bar chain of restaurants, saw this demand and decided to act upon it. In April 2017, Shigemasa opened his new restaurant Bishin, which specialises in healthy and nutritious dishes, with the primary focus on beauty.
Conveniently located along Hai Ba Trung right beside Saigon Square, the three-storey restaurant sits behind a short driveway. As you walk up the stairs towards the main entrance, you will be greeted by the friendly and enthusiastic staff and be shown your seat and given a menu, a very straightforward one that highlights the restaurant’s main specialty — collagen chicken hot pot.
Made with the freshest ingredients sourced locally from Da Lat, the collagen chicken hot pot broth consists of 12 different kinds of vegetables and it’s all cooked in a standardized and patented process to consistently attain the highest quality possible.
Besides the collagen chicken hot pot, BISHIN also offers lunch box specials with steamed rice, chicken, soup and salad at a reasonable price.
The three-storey restaurant comes with rather unique interior decor on each floor. The second floor, for example, is washed with shades of red and dark brown tones, which gives it an air of elegance and coziness. For obvious reasons, the majority of the customers tend to be female with the occasional boyfriend, husband, brother or father scattered around.
It’s far from noisy and very easy to hold a conversation with your partner as you savour your meal, which is one fundamental plus of any restaurant. The interior is also spacious with plenty of space to move about.
For those who prefer fresh air, the top floor has an open air, al fresco layout for you to enjoy your meal. This area is also ideal for birthday parties and gatherings as it’s a nice balance between open and private as you will be partially hidden from prying eyes.
Although the hot pot is their main specialty, Bishin does have other items on their menu worth trying.
There are lunch box specials which consist of steamed rice, chicken, soup and salad which are popular among office workers, along with some appetizers that are worth trying such as coriander salad, a perfect combination of fresh vegetables and spicy dressing; fried Japanese sweet potato with honey if you’re looking for something sweet and a great caesar salad with boiled eggs.
The main star of course, is the collagen chicken hot pot. With all-natural ingredients and a choice to choose what kind of vegetables you prefer to add into the mix, the broth is pleasantly sweet and the chicken cooked to perfection. The best part of this restaurant is its focus on eating healthy and this is evident in the “detox drinks” available to wash it all down. Eating something so delicious without having to feel guilty is one of the main selling points of this restaurant.
The restaurant has scored exceptionally high reviews on Facebook with a rating of 4.9/5. Most, if not all of the reviewers were delighted with the quality of the food, which they found delicious. The collagen chicken hot pot soup is delightfully sweet and the generous serving of vegetables make the whole dish seem like a very healthy alternative to generic hot pot dishes found elsewhere.
Diners also praise the service, with many pointing out the friendliness, helpfulness and efficiency of the staff.
Fancy craft beers, fine wines, steak, carpaccio and Italian cooking with a Japanese flair? Time to save a date for Butcher MANZO & Craft Beer Bar, inaugurated in May of this year.
Located along the main stretch of Le Thanh Ton street, MANZO’s location is a match made in heaven. The area boasts Vietnam’s largest and most vibrant Japanese enclave with countless hotels, bars and eateries geared towards Japanese expats. Its classy interior is a marriage of Japanese simplicity and the cosy environment of a European beerhouse. MANZO is spacious enough to host private events for up to forty people.
Sporting an impressive bar counter with a total of 14 beer taps, it is the first bar/restaurant in Ho Chi Minh City to import the Japanese niku-baru (meat bar) concept to Vietnam. In fact, the word MANZO translates to ‘beef’ in Italian and that means that it’s proprietors and Japanese-trained chef are both passionate and serious about bringing the best renditions of well-prepared meat to guests. With these combined factors, we’re confident guests will enjoy MANZO as a place to relax and unwind over good alcohol and outstanding steaks after a long workday.
As the only steak establishment in Ho Chi Minh City to do in-house dry-aging, MANZO’s dry-aged beef including sirloin and tomahawk steaks are high-quality and surprisingly reasonably priced. The stability of numerous variables such as humidity, temperature and air-circulation are vital to this finicky process and the specialised dry-aging refrigerator used at MANZO ensures utmost precision and hygiene.
During the process of dry-aging, naturally-occurring enzymes break down muscle tissue and improve both texture and flavour as well as accentuating umami notes. This causes the steaks to lose approximately 30 percent of their original mass because a slab of dry-aged steak has to be trimmed of it’s dried exterior before cooking. However, this is a necessary to create the incredible flavour profile that is only possible with dry-aging. We honestly believe that this is a reflection of the spiritual and gourmet sacrifice that MANZO endures for it’s treasured diners.
As described by the proprietors themselves, “Steak perfection takes time”.
As with all respectable steakhouses, guests are able to choose the level of doneness for their steaks. But what sets MANZO apart from other places is the large variety of sauces and dipping salts that are offered with their steaks and other grilled delights.
Handmade red wine or white wine salts made from reducing wine and salt over slow fire is a statement of MANZO’s attention to details. What is truly worth mentioning is MANZO’s black beer sauce made with celebrated local craft beer brewer Rooster Beer’s signature dark ale. MANZO’s team endeavours to create their dishes from local raw ingredients as much as possible. Other sauces such as the blue cheese sauce and Japanese BBQ sauce are great choices for diners who enjoy more robust flavours.
MANZO also serves up a great variety of meaty starters and accompaniments which can be enjoyed as part of a full-course meal or simply as great finger food with wine and beer. MANZO’s assorted appetizer plate is stacked with a hearty serving of prosciutto ham, pâté and salamis. MANZO recommends ordering the homemade pizza-dough bread with this special appetizer.
If beef is not your thing, MANZO’s popular half chicken is another favourite. Rosemary, garlic and an in-house special sauce are used to marinate the chicken before grilling to assure a flavourful exterior and juicy interior. The homemade salsiccia (Italian-style sausage) is made with minced, onions and enhanced with a touch of cumin and oregano. Beef carpaccio and finger food such as deep-fried bacon rolled oyster are heaven-dictated pairings with MANZO’s alcohol offerings.
With a massive range of quality craft beers that appeal to a wide variety of palates, we consider MANZO to be a defender of the craft—deployed at the frontlines to assist the hardened artisan brewers who run the show backstage.
Veteran brewers including Pasteur Street Brewing Company, Tê Tê Brewing Company and Winking Seal Beer Company are well represented here and MANZO also takes pride in introducing newer brewers including 7 Bridges Brewing Company hailing from Da Nang city. The 7 Bridges’ Imperial IPA ‘Can Tho Bridge’ (9% ABV) is floral, citrusy and ridiculously refreshing for a strong beer.
Last but not least, MANZO also offers great lunch sets. The beef katsu cutlet coated with bread crumbs is fried to perfection, topped with demi-glace sauce and served with a choice of miso soup or soup-of-the-day and a choice of rice or homemade bread.
Butcher MANZO & Craft Beer Bar may be relatively new but reviews on Facebook, Google and TripAdvisor have been consistent. Many visitors praised MANZO for their wide range of beers and tasty beef that is infallible and exceptionally reasonable priced. A copious 400g portion of the dry-aged sirloin steak will come in at about VND760,000 and will fulfill a meat craving for even the biggest appetite. However, it is also possible to purchase MANZO’s premium tomahawk steak in the mega 1,200g size for the excellent price of VND2,640,000.
Our reviewers were impressed by MANZO’s select choice of craft beers and incredible food options. MANZO has effectively set a precedent that may startle many. Craft beers are no slouch as pairings for steaks even when faced with the politically correct choice of fine wines.
Jokes aside, there’s yet another fact that should not be missed: Butcher MANZO & Craft Beer Bar’s lunch, dinner and beer promotions (often up to 50 percent off for craft beers) are renewed on a regular basis so be sure to like and follow their Facebook page ‘Butcher MANZO & Craft Beer Bar’ for the latest updates!
MANZO is offering a special deal for City Pass Guide readers: For 10% off your total bill at MANZO, mention you read this article.
Tasaki BBQ luxurious restaurant serves authentic Japanese grilled cuisine. With 100 dishes to choose from, whether it is family or business partners to impress, there is plenty of choice for everyone. Their Wagyu beef is well recommended.
A garden-covered alcove on Tu Xuong street, Kobe Teppanyaki is Ho Chi Minh City's first fine teppanyaki restaurant, established in 2012. The owner, Minh Le, has an innate passion for Japanese cuisine, and has spent a lot of time in Japan's finest teppanyaki restaurants, sampling high grade Kobe beef and other premium foods.
Along with an understanding of true Japanese quality, he also brought over the exceptional attention to customer satisfaction that is commonplace in Japan's fine restaurants. The servers are polite, accommodating and professional. The simple design puts you at ease. Guests can expect an inviting, airy and peaceful fine dining environment. The restaurant is great for groups who want to bond over the highest quality Teppanyaki cuisine in Saigon.
"Teppan" means an iron griddle, and "yaki" means grilled. The ultimate origins of teppanyaki are not well documented, and the style seems to have originated from several sources. A Japanese restaurant chain claims to have popularized the style in 1945, after noticing its popularity with foreigners who enjoyed the skilled movements of the chef as he cooked before them. Other documents trace the origins further back, a few hundred years ago, from meals that were prepared on small grills by Japanese families.
While many teppanyaki restaurants prefer a stylish approach to the art, with juggling and showy movements, Kobe Teppanyaki opts for full focus on technique and quality. The chefs are trained straight from the academy by Minh Le and Iron Chef David Thai, who comes in every week to consult the chefs.
Their Japanese premium A5 and A4 Kobe beef steak is carefully chosen and inspected, as is the lamb from New Zealand, and beef from Australia and the U.S. The menu is separated by quality grade, the highest featuring two best-sellers: the Premium A5 and A4 Kobe sets. These come with sliced beef rolled with onions and garlic, salmon and Japanese scallop. The difference from lower quality beef is noticeably different: the A5 and A4 Kobe beef contains more intricate marbling, allowing the fat to melt on the iron griddle and release a distinct aroma. When eaten, the beef requires much less chewing, is more buttery, and almost has a sensation of melting. For any meat lover and beef aficionado, this is a truly eye-opening experience.
Use the form on this page to make a reservation at Kobe and get 10% off your bill (does not include beverages).