The story
On the second floor of Hôtel du Parc Hanoï, Azabu offers a refined Japanese dining experience with 86 seats and four private rooms. The space is designed for quiet focus on the meal, whether at the counter or a private table. Air conditioning, outdoor seating, and valet parking are available, making it a comfortable destination for both lunch and dinner.
Head Chef Toshihide Terado leads the kitchen. He was part of the team that earned a Michelin star at Azabu New York. At this Hanoi outpost, he brings that same precision and respect for ingredients. His Omakase course is the restaurant’s highlight—a chef’s choice selection that changes with seasonal availability. For those seeking a deeper experience, Sushi Azabu offers a dedicated Sushi Omakase Course on Tuesday through Saturday evenings.
Azabu serves traditional Japanese course menus and à la carte dishes. The Kaiseki menu (VND 2,700,000) is a multi-course affair that showcases technique and seasonality: Hokkaido scallop tempura with marinated salmon roe, steamed egg custard with foie gras, five kinds of assorted sashimi, oven-baked spiny lobster with sea urchin miso sauce, and Dashi-boiled rice with Japanese Wagyu beef and sweet corn. A lighter Wakaiseki option (VND 1,240,000) includes crab and seasonal vegetable salad, somen noodles in hot Dashi broth, and grilled yellowtail with teriyaki sauce. The lunch menu also features a semi-buffet on the second Saturday and Sunday of each month.
Azabu has earned a Michelin Recommended distinction for 2026, a nod to its refined Japanese cuisine and the caliber of its chef. The restaurant’s commitment to technique, hospitality, and authentic flavors makes it a standout in Hanoi’s dining scene. Here, the focus is on what is on the plate—meticulously prepared, deeply respectful of ingredients, and genuinely memorable.
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