A hotel in Hanoi has been honored by Michelin for two consecutive years in many categories.

Hibana by Koki maintains its 1 Michelin star for the second consecutive year, and Backstage and Izakaya by Koki continue to be proudly honored by the prestigious guide with the Michelin Selected award.

Capella Hanoi Hotel's Hibana by Koki restaurant receives 1 Michelin star.

Sharing this joy, Mr. Dennis Laubenstein, General Manager of Capella Hotel Hanoi said: "We are honored to be honored by MICHELIN again in this award.

Our dedication to culinary excellence and commitment to creating unforgettable customer experiences are at the heart of our success."

Hibana by Koki - More than Teppanyaki Cuisine

1 Michelin star restaurant - Hibana by Koki is located in the basement of the luxury boutique hotel Capella Hanoi, famous as a trendy destination for Hanoi's culinary connoisseurs.

This is the first high-end restaurant in the capital to bring the art of Japanese Teppanyaki cuisine to diners, led by chef Yamaguchi and chef consultant Yoshida Junichi - the world's first one-star Michelin chef in the art of Teppanyaki.

The rustic yet sophisticated space of Hibana by Koki.

Teppanyaki at Hibana by Koki is like a journey of the senses, through the delicate flavors of Japan, meticulously prepared and served in private rooms, with a traditional sake bar and the chef's Teppanyaki table.

In a rustic yet sophisticated space with warm brown tones, in front of the Teppan table, diners will be led into an "emotional house", to wait with the Japanese chef for dishes made from fresh ingredients of premium quality.

Premium Yaeyama Kyori beef is meticulously prepared on a teppan table, at low temperature, for nearly an hour, to create a rich, lingering umami flavor.

In addition, sea bass from the Sea of Japan or hairy crab from the cold waters of Hokkaido... - the ingredients used at Koki are not easily found in even famous restaurants around the world.

But the appeal of Teppanyaki does not only come from the deliciousness and uniqueness of Japanese beef or seafood "tailored" for Hibana by Koki.

The price of a meal at this restaurant is the experience of watching the master culinary artisans prepare and process the ingredients, with meticulousness, passion and, above all, irresistible sophistication.

Chef Yamaguchi of the 1 Michelin star restaurant Hibana by Koki.

Sharp knives glide through each dish at the "speed of light", cutting the food into bite-sized pieces for diners. The fire flares up when the chef pours a little wine onto the grill, and then turns off very quickly, just enough to cook the food and give it the right aroma to reach the diner's sense of smell.

In the hands of an artist chef, knives, forks, and shovels become "props", and dishes on a teppan stove are like works of art. In the world, there is no culinary art that can be done like teppanyaki.

Backstage - honoring Northern cuisine

Backstage Restaurant is considered a bright gem in the capital, honoring Northern Vietnamese cuisine in the most magnificent and luxurious space in the center of Hanoi.

Here, the Northern culinary style blends tradition and modernity, combining the use of many local ingredients and unique spices of the Northwest mountains, with processing techniques that ensure the freshness and deliciousness are preserved.

The culinary journey of Northern Vietnam is both sophisticated and novel through the talent of the restaurant's head chef, Mr. Tong Dang Khoa.

If bun cha, a traditional dish of the capital, "causes nostalgia" when imbued with the flavor of old memories, then creative dishes such as duck breast with mulberry sauce conquer the most demanding guests with its wonderful texture and unforgettable harmonious blend of flavors.

One of the secrets that helps Backstage be on Michelin's recommended list is the carefully selected source of ingredients, prioritizing local handmade products with organic farming methods, to ensure the fresh taste of each dish.

In particular, the luxurious and splendid beauty of every corner of Backstage restaurant is also the most excellent catalyst in the culinary discovery journey of sophisticated diners.

Backstage was designed by "wizard" Bill Bensley, showing his aesthetic and unique mark.

Inside, the restaurant is designed with an open kitchen and private dining space where the chef will bring the ultimate culinary performance under splendid lighting.

The elaborately arranged dishes will be presented on the banquet table, leading and pampering the senses, from the sweet aroma, charming colors and decorations to the flavors that touch the heart.

Izakaya by Koki - another style of Japan

If Hibana is famous for its Teppanyaki culinary art, Izakaya is the name for Japanese culinary connoisseurs and those who love the "pub" style.

In Japan, Izakaya are places where people often go with colleagues or acquaintances after work to enjoy food and alcohol.

Izakaya by Koki is the choice for Japanese cuisine connoisseurs.

At Capella Hanoi, Izakaya by Koki offers a comfortable and friendly atmosphere. Here, the space is designed to facilitate interaction and conversation between diners, but there is also no shortage of private corners.

The Izakaya menu at Koki will weave the distinctive imprint of the culinary flavors of the four seasons: spring, summer, autumn, winter, giving each diner a unique and different culinary experience.

Chef Yamaguchi, with his vast experience and expertise, has created a delicious symphony with only the freshest ingredients sourced from Japan.

His culinary creations are not only visually stunning, but also indulge diners' taste buds in an excellent way, reflecting the harmonious combination of umami (the fifth taste), kansha (deep respect for ingredients) and omotenashi (the art of Japanese hospitality).

The special feature that represents Japanese culture here is the massive collection of nearly 60 types of sake and high-class Japanese teas that the restaurant has invested in very carefully.

It is rare for Capella Hotel to own two Michelin Selected restaurants and one Michelin 1-star restaurant, because according to experts, in the world, there are very few restaurants in hotels that have Michelin stars.

This also affirms the superior vision and orientation of the investor Sun Group, when creating each hotel and resort not only as a resort, but also as a destination that leaves a special impression on visitors, thanks to its classy and unique culinary style.

The Michelin Guide is now considered the world's most prestigious culinary rating system, ranking restaurants through a star system and other special awards.

Michelin restaurants are all independently evaluated by anonymous appraisers, according to common standards worldwide, based on 5 criteria: Food quality, cooking skills, flavor harmony, the chef's personality expressed through the dish, and the consistency of the dish over time and across the entire menu.

Source: https://www.baogiaothong.vn/mot-khach-san-o-ha-noi-hai-nam-lien-tiep-duoc-michelin-vinh-danh-voi-nhieu-hang-muc-192240701155946703.htm