Menu to Taste

Hibana by Koki

Japanese Teppanyaki · Hanoi · Michelin One Star · Chef Hiroshi Yamaguchi

Awarded one MICHELIN Star, Hibana by Koki in Hanoi serves teppanyaki cuisine led by chef Hiroshi Yamaguchi. Set in the basement of the Capella Hanoi hotel, the 14-seat counter focuses on precise metal-griddle cooking. Dishes feature premium imported ingredients, including Yaeyama Kyori beef.

Basement 1, Capella Hanoi, 11 Le Phung Hieu Street, Trang Tien Ward, Hoan Kiem District, Hanoi 100000, Hanoi

  • 1 Michelin Star

Menu

Tasting Menu

  • Premium Teppanyaki Menu (8500000) — Extended premium teppanyaki experience with top-tier ingredients.
  • Teppanyaki Omakase (3500000) — Japanese teppanyaki omakase — Michelin 1 star, Hanoi
  • Hibana Teppanyaki Menu (5500000) — Teppanyaki tasting menu at Capella Hanoi. Japanese culinary artistry with premium ingredients. Prices from VND 5,500,000 per person (prices are ++ with service charge and VAT added).

Dishes

  • Hairy Crab with Vinegar — Seasonal Japanese hairy crab prepared with traditional seasonings.
  • Spiny Lobster — Japanese spiny lobster, flown in fortnightly. Cooked theatrically on the teppanyaki grill.
  • Hokkaido Scallop with Sea Urchin — Fresh Hokkaido scallop topped with premium sea urchin. A luxurious combination showcasing Japan's finest marine ingredients.
  • Yaeyama Kyuri Beef — Premium teppanyaki-grilled Wagyu beef from Okinawa.
  • “Màm” Moc Chau ApricotRuQU Mo Má Dào Móc Châu (1200)
  • Abalone with Liver Sauce — Steamed abalone served with a rich, savory liver-based sauce.
  • Hokkaido Hairy Crab — Prized Hokkaido hairy crab, sourced fortnightly from Japan. A highlight of the omakase progression.
  • Vanilla-Truffle Ice Cream — House-made ice cream with vanilla and truffle, described as having fermented-soy complexity. The dessert conclusion to the teppanyaki experience.
  • Yaeyama Kyori Beef — Certified 'relaxation-raised' beef from Okinawa's Yaeyama Islands, cooked teppan-style with gentle heat to extract rich umami. Arrives monthly from Japan.
  • Sea Urchin — Fresh Japanese uni (sea urchin) flown in fortnightly. Served as part of the omakase teppanyaki progression.

Cocktails

  • Coconut Coffee/ Cà Phê Sữa Dừa (180)
  • Salt Coffee/ Cà Phê Muối (180)
  • Fentimans Yuzu Tonic Water (120)
  • Latte (160)
  • Michter's Us*1 Straight Bourbon (6000) — Michter's Us\*1 Straight Bourbon at Hibana by Koki
  • Egg Coffee/ Cà Phê Trứng (180)
  • Jameson (2000)
  • · Afternoon tea: 14.30 (17)
  • Double Espresso (140)
  • Espresso Macchiato (150)

The Experience

An intimate and theatrical room built around the chef's counter.

  • Atmosphere: Intimate, Theatrical
  • Setting: Chef's counter

Phone: +84 24 3987 8888

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