Tracked on 2 lists across 2 authorities.
Guests are cosseted from start to finish during this theatrical dining experience at the 14-seat counter in the Capella Hanoi hotel basement. Affable Chef Hiroshi Yamaguchi skilfully cooks teppanyaki dishes that are rich and complex in flavour. The menu's distinct decadence is epitomised by the premium ingredients flown in fortnightly from Japan (abalone, spiny lobster, sea urchin and Hokkaido hairy crab). The certified Kyori beef arrives from Yaeyama monthly.
Hibana by Koki appears on 2 of the lists Mouga tracks — ranked or rated on 1, and written up on 1 more. Here's the full trail, dated and linked to each source.
