The story
Located in the basement of Capella Hanoi, Izakaya by Koki is the more casual counterpart to the hotel’s one-Michelin-starred Hibana by Koki. While Hibana focuses on an exclusive chef’s table experience, Izakaya by Koki offers a refined yet welcoming take on Japanese cuisine, earning it a Michelin Selected distinction.
The restaurant’s menus change with the seasons—spring, summer, autumn, and winter—each iteration weaving the imprints of the season into a year-round culinary symphony. The kitchen places a strong emphasis on sustainability, minimizing waste, and environmental consciousness, all while honoring the three essential elements of Japanese cuisine: dedication, culture, and authenticity.
The dining experience takes place alongside a secluded teppanyaki setting, ideal for celebrations and special occasions. Each room at Koki is designed to exhibit craft through a culinary lens, inviting thought and conversation. The atmosphere is intimate, with service gestures that are felt rather than seen.
At the helm of Koki’s gastronomic offerings is Head Chef Yamaguchi Hiroshi, a one-Michelin-star chef whose culinary creations reflect the harmonious union of umami, kansha (deep respect for ingredients), and omotenashi (the art of Japanese hospitality). His dishes balance flavors with precision, drawing on the freshest ingredients sourced from Japan.
For those seeking a deeper connection to Japanese culture, the restaurant offers cultural masterclasses, including lessons in wagashi and nama chocolate making, Ikebana flower arranging, and authentic Japanese tea ceremonies. Advance booking of a minimum of four persons is required for these experiences.
Recognition
Ambience
Details
History
Location
