Capella Hanoi Hotel boasts three Michelin-starred restaurants.

The Capella Hanoi Hotel has become the center of attention, with three of its restaurants appearing on the Michelin list. Hibana by Koki is one of only four restaurants to receive a Michelin star, while Backstage and Izakaya by Koki are among the Michelin Selected restaurants (those chosen and recommended by Michelin).

Sharing this joy, Mr. Dennis Laubenstein - General Manager of Capella Hanoi Hotel said: “We are extremely delighted to be named at the Michelin announcement ceremony. My colleagues have worked incredibly hard and strived to not only bring diners exceptional culinary flavors, but also a complete culinary experience. From ingredients and preparation methods to presentation, ensuring that diners can feel the soul of the dish, everything has been meticulously and carefully prepared by our chefs. Being chosen by Michelin, and being the only hotel in Vietnam with a Michelin-starred restaurant, further strengthens our belief and motivates us to contribute to honoring high-end culinary culture to connoisseurs both domestically and internationally.”

It is known that of the two Michelin-starred restaurants at Capella Hanoi, Hibana by Koki and Izakaya by Koki are both Japanese restaurants, with Japanese chefs as head chefs. The Backstage restaurant, on the other hand, serves cuisine with a distinct 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 assessors according to a globally recognized standard, based on five criteria: food quality, culinary skill, flavor harmony, the chef's personality reflected in the dish, and consistency of the dish over time and across the entire menu.

The fact that the Capella Hotel has two Michelin Selected restaurants and one Michelin 1-star restaurant is rare, because according to experts, very few hotel restaurants in the world achieve Michelin stars.

Each Michelin-starred restaurant at Capella Hanoi has its own distinct character and style, but all exude elegance in their ambiance, polite and attentive service, and exceptional quality in their cuisine.

Hibana by Koki – More than just Teppanyaki cuisine

Located in the basement of the upscale boutique hotel Capella Hanoi, Hibana by Koki, a Michelin-starred restaurant, is renowned as a trendy destination for Hanoi's discerning diners. It's the first high-end restaurant in the capital to bring the art of Japanese Teppanyaki cuisine to diners, led by Chef Yamaguchi and Chef Advisor Yoshida Junichi – the world's first Michelin-starred Teppanyaki chef.

Teppanyaki at Hibana by Koki is like a journey for the senses, through the subtle 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 setting with warm, light brown tones, diners are guided into a "house of emotions" at the teppan table, where they can join the Japanese chef in anticipating dishes made from fresh, high-quality ingredients. Premium Yaeyama Kyori beef is meticulously prepared on the teppan at low temperatures for nearly an hour, creating a rich, lingering umami flavor. Furthermore, sea bass from the Japanese sea or hairy crab from the cold waters of Hokkaido—ingredients not easily found even in world-renowned restaurants—are used at Koki.

But the allure of Teppanyaki doesn't just come from the "delicious and unique" Japanese beef or seafood specially prepared for Hibana by Koki. The true value of a meal at this restaurant lies in the experience of watching master culinary artists prepare and cook the ingredients with meticulousness, passion, and, above all, an irresistible sophistication.

The razor-sharp blades glide across each dish at lightning speed, slicing the food into bite-sized pieces. The flames flare up as the chef pours a little wine onto the grill, then quickly extinguish, just enough to cook the food perfectly and release its aroma into the diner's senses. Under the hands of the culinary artist, knives, forks, and spatulas become mere "props," and the dishes cooked on the teppan grill are like works of art. No other culinary art in the world can match teppanyaki.

Backstage - celebrating Northern Vietnamese cuisine

Backstage restaurant is considered a shining gem in the capital, celebrating Northern Vietnamese cuisine in a magnificent and luxurious setting in the heart of Hanoi.

Here, Northern Vietnamese cuisine blends tradition and modernity, combining the use of many local ingredients and distinctive spices from the Northwest mountainous region, with cooking techniques that ensure the preservation of their fresh and full flavor.

The culinary journey through Northern Vietnam is both refined and innovative, thanks to the talent of the restaurant's head chef, Mr. Tong Dang Khoa. While bun cha, the traditional dish of the capital city, evokes fond memories, creative dishes like duck breast in mulberry sauce conquer even the most discerning diners with their superb texture and unforgettable blend of flavors.

One of the secrets to Backstage's inclusion on the Michelin recommendation list is its meticulously selected ingredients, prioritizing locally sourced, handcrafted produce grown organically, to ensure the fresh and authentic taste of each dish.

In particular, the glamorous and luxurious beauty of Backstage restaurant, down to every corner, is the ultimate catalyst in the culinary exploration journey of discerning diners. Backstage was designed by the "wizard" Bill Bensley, showcasing his aesthetic sense and unique style.

Inside, the restaurant, designed with an open kitchen and private dining areas, will be where chefs deliver a culinary art performance under dazzling lights. Dishes with elaborate presentation will be showcased on the table, indulging and pampering the senses, from sweet aromas and captivating colors and arrangements to flavors that touch the heart.

Izakaya by Koki – a different style from Japan.

While Hibana is renowned for its Teppanyaki culinary art, Izakaya is the name for discerning Japanese food lovers who appreciate the "pub" style.

In Japan, izakayas are restaurants that people often visit with colleagues or acquaintances after work to enjoy food and drinks.

At Capella Hanoi, Izakaya by Koki offers a relaxed and friendly atmosphere. The space is designed to encourage interaction and conversation among diners, but also provides plenty of private corners.

Koki's Izakaya menu weaves together the distinctive flavors of the four seasons: spring, summer, autumn, and winter, offering each diner a unique and distinctive culinary experience. Chef Yamaguchi, with his extensive experience and expertise, has created a symphony of exquisite flavors using only the freshest ingredients sourced from Japan. His culinary creations are not only visually stunning but also exquisitely indulge the palate, reflecting the harmonious blend of umami (the fifth taste), kansha (deep respect for ingredients), and omotenashi (the Japanese art of hospitality). A special highlight showcasing Japanese culture is the restaurant's extensive collection of nearly 60 types of sake and premium Japanese teas, meticulously curated by the restaurant.

Phuong Thao is an editor at Travellive magazine. She is passionate about traveling and enjoys capturing moments with her camera in every place she visits. Travel, art, and lifestyle are Phuong Thao's favorite writing topics.

Phuong Thao