What's inside the Omakase 'culinary planet' in the heart of Son Tra?

Launched at InterContinental Danang Sun Peninsula Resort on November 17, Tingara is considered a ' culinary planet' in the heart of Son Tra, Da Nang. With a unique design like a bird's nest and top-notch Omakase cuisine from famous chefs, Tingara opens up a fascinating culinary 'universe' for every diner.

Performance of the world's "culinary stars"

Inspired by the Okinawan meaning of “river of stars”, Tingara offers a completely different culinary journey. More than just a meal, Tingara is a stage where the culinary arts of Teppanyaki and Sushi are sublimated to perfection, in a delicate and interesting combination with traditional Vietnamese cuisine.

Chef Tetsuhiko Isozaki

The Omakase style - “I leave it to you” - is at the heart of the Tingara experience, as diners completely entrust their taste buds to the creativity and technique of the chefs. Acting as storytellers and leading diners on a journey to discover the depths of flavor here are world culinary stars.

Culinary Advisor Junichi Yoshida

Leading the culinary consultant is Junichi Yoshida - a monument of the world's Teppanyaki art and also the first Teppanyaki chef to be honored with the prestigious Michelin star. He has also been the culinary consultant since the early days of Hibana by Koki restaurant at Capella Hanoi Hotel, which has received Michelin stars for 2 consecutive years. His presence at Tingara is a guarantee of top culinary standards. Meanwhile, Chef Tetsuhiko Isozaki, who directly manages the Teppanyaki counter at Tingara, is the embodiment of meticulousness and sophistication in Japanese culinary art. Each dish he creates not only suits the taste but also tells a separate story, taking diners through each emotional level.

Diners enjoy the culinary experience at Tingara

Sitting at the kitchen counter, the first diners to come to the restaurant witnessed each dish being meticulously prepared and interestingly like watching a magical culinary performance. The star of Tingara is the Ultimate Crispy Steak, considered a symbol of perfection, with Yaeyama beef - kyori wagyu - a premium meat from the cherry blossom country. The beef is slow-cooked to retain its softness, then finished with a grilling technique on Kishu Binchotan charcoal - considered by chefs to be the best charcoal in the world because it burns for a long time, has no smell, no smoke and is the secret to excellent Teppanyaki dishes. The crispy outer layer while the inside is still sweet and soft, combined with the chef's delicate, signature sauces, is the flavor that "makes diners remember" forever when coming to Tingara.

Chef Tsuneyoshi Tiara

The Sushi Counter is the stage for Chef Tsuneyoshi Tiara - a Sushi master with over 20 years of experience. He uses the freshest salmon and tuna slices, imported from leading suppliers. The nigiri and sashimi pieces are meticulously presented, not only beautiful but also bursting with original, fresh flavors in every slice. The special thing at Tingara lies not only in the art of preparing dishes but also in the close interaction between the chef and the diners. Each dish is like a secret revealed little by little, turning the whole meal into an interesting and surprising taste journey.

Wine Taster Tri Tran (Peter)

At Tingara, drinks are not just a part of the meal but the perfect complement to enhance the taste experience. Selected by Sommelier Tri Tran (Peter), who used to work at the famous French restaurant La Maison 1888, diners will enjoy premium sake, shōchū, Japanese whisky, along with creative cocktails and premium wines.

Tingara Restaurant is located in the InterContinental Danang Sun Peninsula Resort.

Cuisine by the "galaxy"

Located on the “Heaven” floor - the highest floor of the InterContinental Danang Sun Peninsula Resort, Tingara resembles a bird’s nest hidden among the cool green canopy of the Son Tra Peninsula. The restaurant was designed by Bill Bensley in a unique circular shape with a panoramic view of the vast ocean, bringing diners into a world that is both close to nature and unique with details inspired by the tropical forest and the ocean.

The ceiling is designed like a "galaxy"

With a capacity of only 52 guests, Tingara offers a private and intimate feel, making it an ideal place for romantic evenings or important meetings. The ceiling is designed as a shimmering “galaxy”, with giant blue fish gliding by. The warm yellow light surrounding the “galaxy” further enhances the liveliness and magic of the space. This image not only evokes the beauty of the ocean but also carries the magic of the universe, creating a space as splendid as a work of art.

Sophisticated restaurant space

The space at Tingara is exquisitely designed to meet all the needs of diners. The central area features a circular food counter surrounding the Teppanyaki kitchen, where diners can witness talented chefs performing the art of cooking right in front of them. In addition to the central counter, Tingara also arranges separate dining tables, cleverly placed next to large glass doors with panoramic views of Son Tra's natural landscape. The soft lines in the interior design combined with natural materials such as wood and stone create a cozy and luxurious atmosphere. All contribute to enhancing the diners' experience, making each meal at Tingara not only a culinary enjoyment but also a memorable journey from taste to sight. "I never thought a meal could be as emotional an experience as at Tingara. Sitting at the food counter, watching the chef prepare each dish with my own eyes, I felt like I was immersed in a real art performance. It was not just a meal, but a memorable journey through all the senses." - Ms. Binh An - one of the first guests to come to the restaurant shared.

Thanhnien.vn

Source: https://thanhnien.vn/co-gi-ben-trong-tinh-cau-am-thuc-omakase-giua-long-son-tra-185241123110201201.htm