Omakase Tiger is a younger take on Omakase, bringing a modern approach to Japanese cuisine with global influences and a Vietnamese touch. Our philosophy is guided by “Shun”, the Japanese idea of enjoying ingredients at their seasonal best, with an understanding of each ingredient’s character and natural qualities.
Nigiri is central to the experience, with a focus on the balance between rice, fish and technique. At the same time, an accessible price point makes Omakase approachable to a wider range of diners, from Vietnamese guests experiencing Omakase for the first time to international travellers. Each location has its own character, reflected in its space, surroundings and atmosphere.
Seasonal Omakase takes inspiration from kaiseki and the principle of Shun. The menu changes four times a year, following the seasons and selecting ingredients at their best. Local ingredients, from Nha Trang squid and Ha Long shrimp to Phu Quoc pepper, are chosen for their freshness and character. Japanese techniques then bring out their natural qualities, creating a menu that connects Japanese craftsmanship with Vietnamese flavours.
Omakase Tiger is closely connected to the setting in which it is served. The space, its architecture and its surroundings can influence how a meal is experienced, from the pace of the evening to the atmosphere around the counter. At Omakase Tiger, this idea is expressed differently across its three locations, with each space drawing from its own architectural and cultural context.
At Pham Viet Chanh, Omakase Tiger’s first location occupies a penthouse overlooking a corner of Saigon, with the signature Landmark 81 on the skyline. The 8 seat counter looks out across the city, bringing the skyline into the dining space. The elevated view brings the movement of Saigon into the room, creating an open, contemporary atmosphere that captures the energy of modern Saigon.
In Thao Dien, Omakase Tiger’s second location takes place inside a traditional Nhà Rường Huế, an architectural form dating back to the Nguyễn Dynasty and once associated with scholars and members of the royal court in the former imperial capital. The 12 seat space features intricate wood carvings and timber columns that give the house its distinctive character. The setting is Vietnamese in origin, while the experience is Japanese, creating an interesting contrast that also reveals a shared appreciation for restraint, ritual and taking time over a meal.
At Tay Ho, Omakase Tiger’s newest location and first in Hanoi, the restaurant overlooks West Lake from Ve Ho Street, with 14 seats facing the water. Its central position by the lake places it close to many of the city’s cultural events, with fireworks and paragliders often visible from the windows during major celebrations. The changing light, open view and movement of the city become part of the dining experience, creating a direct connection between the meal and the rhythm of Hanoi.
Three locations, three distinct atmospheres, yet the same belief that the setting should have a meaningful place in the Omakase experience. For Omakase Tiger, culture extends beyond the food and the rituals at the counter. It is also present in the architecture, materials, landscape and atmosphere surrounding the meal, giving each location its own way of expressing and experiencing Omakase.
Craftsmanship is present throughout the Omakase experience, from the preparation of ingredients to the spaces and objects around the counter. Handmade ceramics and carefully chosen materials, including pieces from Phù Doãn, reflect the attention given to the details that surround the meal.
Omakase Tiger Thảo Điền hosted a private event for Maison Kitsuné to celebrate the launch of its Vietnam-inspired collection. In the setting of a traditional Nhà Rường Huế, guests gathered around the counter for an intimate omakase experience.
