Capella Hanoi Hotel owns 3 Michelin-starred restaurants

Capella Hanoi Hotel has become the center of attention, with 3 restaurants appearing in the Michelin list. Among them, Hibana by Koki is one of 4 restaurants with 1 Michelin star, Backstage restaurant and Izakaya by Koki restaurant are in the top Michelin Selected (restaurants chosen and recommended by Michelin to try).

Sharing this joy, Mr. Dennis Laubenstein - General Manager of Capella Hanoi Hotel said: “We are extremely happy to be named at the Michelin announcement ceremony. My colleagues have worked extremely hard and made great efforts to not only bring diners unique culinary flavors, but also a complete culinary experience journey. From ingredients, processing methods to presentation, how to help diners feel the soul of the dish, all are prepared meticulously and carefully by our chefs. Being selected by Michelin, and being the only hotel in Vietnam with a Michelin-starred restaurant, we are even more confident and make efforts to contribute to honoring high-class culinary culture to connoisseurs at home and abroad."

It is known that of the two Michelin-recognized restaurants at Capella Hanoi, Hibana by Koki and Izakaya by Koki are both Japanese restaurants, with Japanese chefs as head chefs. Meanwhile, Backstage restaurant serves cuisine with a strong Northern Vietnamese style.

The Michelin Guide is currently considered the world's most prestigious culinary rating system, ranking restaurants through a star system and other special awards. Michelin restaurants are independently evaluated by anonymous appraisers, according to common standards worldwide, based on 5 criteria: food quality, cooking skills, flavor harmony, the chef's personality expressed through the dish, and the consistency of the dish over time and across the entire menu.

The fact that Capella Hotel owns 2 Michelin Selected restaurants and a 1 Michelin star restaurant is rare, because according to experts, in the world, there are very few restaurants in hotels that have Michelin stars.

Each Michelin restaurant at Capella Hanoi has a different color and style, but all exude luxury in space, politeness and thoughtfulness in service style and class in each dish.

Hibana by Koki – more than Teppanyaki cuisine

The 1 Michelin-starred restaurant - Hibana by Koki is located in the basement of the luxury boutique hotel Capella Hanoi, famous as a trendy destination for Hanoian food connoisseurs. This is the first high-end restaurant in the capital to bring the art of Japanese Teppanyaki cuisine to diners, led by Chef Yamaguchi and Chef Consultant Yoshida Junichi - the world's first 1 Michelin-starred chef in the art of Teppanyaki.

Teppanyaki at Hibana by Koki is like a journey of the senses, through the delicate flavors of Japan, meticulously prepared and served in private rooms, with a traditional sake bar and the chef's Teppanyaki table.

In a rustic yet sophisticated space with warm brown tones, in front of the Teppan table, diners will be led into the "emotional house", to wait with the Japanese chef for dishes made from fresh ingredients of the highest quality. Premium Yaeyama Kyori beef is meticulously prepared on the teppan table, at low temperature, for nearly an hour, to create a rich "umami" taste, full of nostalgia when enjoyed. In addition, sea bass from the Sea of ​​Japan or hairy crab from the cold waters of Hokkaido..., the ingredients used at Koki are not easily found in even famous restaurants in the world.

But the appeal of Teppanyaki does not only come from the “delicious and unique” Japanese beef or seafood “tailored” for Hibana by Koki. The “valuable” part of a meal at this restaurant is the experience of admiring the master culinary “artisans” preparing and processing the ingredients, with meticulousness, passion and above all, irresistible sophistication.

Sharp knives glide through each dish at the speed of “light”, cutting the food into bite-sized pieces for diners, the fire flares up when the chef pours a little wine onto the grill, and then turns off very quickly, enough to cook the food and let the aroma penetrate the taste buds of the diners. Under the hands of the chef, knives, forks, and shovels become “props”, and the dishes on the teppan stove are like works of art. In the world, there is no culinary art that can be done like teppanyaki.

Backstage - honoring Northern cuisine

Backstage Restaurant is considered a bright gem in the capital, honoring Northern Vietnamese cuisine in the most magnificent and luxurious space in the center of Hanoi.

Here, the Northern culinary style blends tradition and modernity, combining the use of many local ingredients and unique spices of the Northwest mountains, with processing techniques that ensure the full, fresh flavor is preserved.

The culinary journey of Northern Vietnam is both sophisticated and novel through the talent of the restaurant's head chef, Mr. Tong Dang Khoa. If bun cha, a traditional dish of the capital, "causes nostalgia" when imbued with the flavor of old memories, then creative dishes such as duck breast with mulberry sauce conquer the most demanding guests with its wonderful texture and unforgettable blend of flavors.

One of the secrets that helps Backstage be on Michelin's recommended list is the carefully selected ingredients, prioritizing local handmade products with organic farming methods, to ensure the fresh taste of each dish.

In particular, the luxurious and splendid beauty of every corner of Backstage restaurant is also the most excellent catalyst in the culinary exploration journey of sophisticated diners. Backstage was designed by "wizard" Bill Bensley, showing his aesthetic and unique mark.

Inside, the restaurant is designed with an open kitchen and private dining space where the chef will bring the ultimate culinary performance under the splendid lights. The dishes with elaborate arrangements will be presented on the table, leading and pampering the senses, from the sweet aroma, the charming colors and decorations to the flavors that touch the heart.

Izakaya by Koki – another style of the land of the rising sun

If Hibana is famous for Teppanyaki culinary art, Izakaya is the name for Japanese culinary connoisseurs and lovers of the "pub" style.

In Japan, Izakaya are places where people go with colleagues or acquaintances after work to enjoy food and alcohol.

At Capella Hanoi, Izakaya by Koki offers a comfortable and friendly atmosphere. Here, the space is designed to facilitate interaction and conversation between diners, but there is also no shortage of private corners.

The Izakaya menu at Koki will weave the distinctive flavors of the four seasons: spring, summer, autumn, and winter, giving each diner a unique and different culinary experience. Chef Yamaguchi, with his extensive experience and expertise, has created a delicious symphony with only the freshest ingredients sourced from Japan. His culinary creations not only make a strong visual impression, but also "pamper" the taste buds of diners in an excellent way, reflecting the harmonious combination of umami (the fifth flavor), kansha (deep respect for ingredients) and omotenashi (the art of Japanese hospitality). The special feature that reflects Japanese culture here is the massive collection of nearly 60 types of sake and high-class Japanese teas that the restaurant has invested in very carefully.

Phuong Thao is the Editor of Travellive Magazine. She is passionate about traveling and loves to capture moments with her camera in every land she visits. Travel, art, and lifestyle are her favorite writing topics.

Phuong Thao