FUME: Japanese Modern Cuisine

About FUME

FUME is an intimate Japanese dining house tucked inside a historic alley on Hai Ba Trung, once part of La Manufacture d’Opium. As Executive Chef and Owner, I bring together my classical Japanese training, experiences in kitchens around the world, and the Vietnamese ingredients I encounter in daily life.

How we cook and welcome guests

Shun: Respecting the season

Our menu follows Shun: choosing ingredients at their natural peak. Long-standing relationships with fishermen across Japan keep us close to the source and to the changing seasons. Here in Saigon, we also respond to the local climate and catch, incorporating ingredients such as miến dong from Sùng Bầu, Phú Quốc pepper, and Vietnamese fish sauce with care and restraint.

Kodawari: Attention to the smallest details

For me, Kodawari means putting your heart into something small and simple, then returning to it again and again. It is the disciplined attention we bring to our work, from evaluating an ingredient to refining the way it is prepared and served.

Omotenashi: Thoughtful hospitality

Omotenashi guides how we welcome our guests. We aim to be attentive and considerate, offering care through the small details of each dining experience.

The menus

Seasonal Omakase

Inspired by the structure of kaiseki and guided by Shun, our omakase menu changes every 45 days to reflect the early and late phases of each season. We print the menu daily after evaluating our ingredients, including tasting and assessing aged fish.

À La Carte

Alongside omakase, FUME offers an à la carte menu for guests who prefer to choose their own dishes.

Seasonal Ramen Lunch

On the last Saturday of each month, we serve a seasonal ramen lunch. Each edition explores a new theme, with a bowl developed around seasonal ingredients.

Japanese and Vietnamese inspiration

After nine years in Vietnam, I have found a second home. Living here has introduced me to an extraordinary diversity of ingredients, shaped by the country’s history, geography, and cultural heritage. Through its people and everyday food culture, I continue to discover new layers of umami in local produce.

In this chapter of FUME, I am exploring how more Vietnamese ingredients can become part of our omakase, approached through Japanese techniques and my own experience as a chef.

Together with the FUME team, I have begun travelling across Vietnam to meet farmers, suppliers, producers, and ceramic artisans. We want to understand their craft and the stories behind their work.

These journeys have taken us to miến dong makers in Điện Biên, pepper farms in Phú Quốc, organic young corn growers in Hội An, and Arabica specialty coffee producers in Đà Lạt. They have also brought us to fish sauce makers in Nam Ô Village and the artisans behind our handcrafted rice bowls in Phù Lãng, Bắc Ninh.

The space

FUME occupies part of the historic Alley 74 Hai Ba Trung, formerly known as La Manufacture d’Opium. The interior retains the character of the former opium manufacture, pairing earthy tones with Japanese elements, an eight-metre wooden chef’s counter, and seasonal floral arrangements.

The dining experience centers on an eight-seat chef’s counter, complemented by a dining room and a private dining space.