“Shuhari” cooking philosophy
Last July, Chef Yoshida visited Hanoi for the grand opening of Koki. During his stay, he took charge of the Hibana room, the chef’s teppanyaki room, as well as organized numerous culinary and cultural events celebrating tea ceremony, wine, and Japanese products.
Chef Junichi Yoshida returns to Hanoi , bringing with him winter recipes on October 6.
Chef Yoshida's cooking philosophy is what he calls “Shuhari,” a philosophy in which he preserves Japanese traditions while infusing them with new innovations.
This October, Chef Yoshida's creations will take another step forward. He will be back behind the scenes at Koki, but this time with a winter menu.
To complete Koki - Paradise of the Senses, his team will also bring more unique Japanese culinary experiences through a wonderful and classy Izakaya space in every aspect, from quality, style to service.
New Experience at Paradise of the Senses
Koki Restaurant is located below the 5-star Capella Hanoi Hotel. This place is envisioned as a Paradise where the senses are awakened by taste, sound, scent...
Koki Space
Koki has a sake library with bottles found nowhere else, royal tea collections and cocktails that take your mind to the deep forests or cloud-shrouded mountains of Japan.
This time, Yoshida will preside over the opening of the Izakaya space, expanding the wonderful experiences that Koki brings to diners.
Izakaya is a familiar concept to Japanese people. It is a place with a comfortable and friendly atmosphere. In Japanese, Izakaya means “to linger at a sake shop”.
The highlight of this return to Hanoi is that Yoshida also brings seasonal ingredients, such as rare Yaeyama Kyori beef brought back from the Yaeyama Islands in Okinawa.
Chef Junichi Yoshida is famous in the global culinary world for his teppanyaki restaurant Ishigaki Yoshida in Tokyo, Japan, which received a Michelin star from 2015-2017 and was also the first teppanyaki restaurant to receive this honor.
Chef Yoshida's cooking philosophy is called “Shuhari,” in which he preserves Japanese traditions while infusing them with new innovations.
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