On Friday, September 9th, we hosted an intimate authentic Japanese teppanyaki dinner at the Kobe Teppanyaki Villa in Ho Chi Minh City's District 3.

Sixteen guests were greeted with glasses of Picini 1882 Prosecco accompanied by mini croissants and cocktail sausage rolls from Ryoyu Bakery in the restaurant's courtyard.

Thereafter, Maître Restaurateurs Minh Le and Grace Pham, and Executive Chef David Thai - who is a Maître Rôtisseur - ushered guests upstairs for a dinner that could only be described as pure beauty and amazement.

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Japanese Kunihiro oysters
Madame Loïc aromatic cream cheese
seasonal organic salad
2016 Château Lary - Bordeaux Rouge, France

Hakami Bluefin tuna nigiri
akami, chutoro with sea urchin
otoro with sturgeon caviar
Sake Toyobijin Ookarakuchi Junmai Ginjo - Japan

Flambé Hokkaido scallop teppanyaki with salmon roe
2016 Château Lary - Bordeaux Rouge, France

Satsuma A5+BMS 12 beef teppanyaki
wasabi mashed potato
2019 Picini Rosso di Toscana - Tuscany, Italy

Cheese Platter
Paysan Breton Brie l’Original
Goat’s cheese, Bleu d’Auvergne
bread and condiments
2019 Picini Rosso di Toscana - Tuscany, Italy

Grand finale
Matcha green tea mochi* ice cream
fresh fruit salad, vanilla and pandan leaves
2019 Picini Rosso di Toscana - Tuscany, Italy

Green tea served upon request

Bravo and congratulations to the Kobe Teppanyaki Villa team. It was an extraordinary event!

Special thanks go to the sponsors, Kobe Teppanyaki, Passion Gourmet Foods Asia, Simba, Satsuma Gyu, Caviar Sterlet, Vinifera, Ryoyu Bakery and Paysan Breton.

Rajesh “Raj” Taneja
Bailli Délégué
Member of the Conseil Magistral

*Ed: Mochi is a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and corn starch. The rice is pounded into paste and moulded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki.