Izakaya by Koki is a casual Japanese dining concept centred on traditional izakaya-style food and drinks. “Our philosophy is to offer authentic Japanese home-cooked dishes that I personally enjoy after a long day of work,” shares Chef Hiroshi Yamaguchi, the mastermind behind Izakaya by Koki, a MICHELIN-recognised izakaya, as well as Hibana by Koki—one of Hanoi’s first MICHELIN Star restaurants—nestled within Capella Hanoi, a MICHELIN-selected hotel.
Chef Yamaguchi brings his love for home-style Japanese comfort food to life, infusing it with his signature dedication to precision and premium ingredients. “While maintaining the essence of casual dining, we elevate these home-style dishes to a more refined and dedicated level. Izakaya by Koki, of course, reflects my personality, love for wagyu beef, and philosophy on izakaya food.”
A standout on the menu is the Katsu Sando, an elevated take on the classic, featuring perfectly sous-vided wagyu tenderloin, golden, crisp breading, and a house-made tonkatsu sauce that ties it all together. Unlike the signature grilling technique at Hibana, Izakaya by Koki takes a different approach—frying the wagyu while maintaining the precise thickness of the beef cut and cooking it at a specific temperature.
“At Izakaya by Koki, we aim to remind our customers of our connection to the finest wagyu in town, but through a more casual experience,” Chef Yamaguchi explains. “This innovative method inspired us to bring a premium dish like the Katsu Sando to the izakaya setting.”
The chef takes us into the secret of creating this delicious dish in the world of izakaya and highlights the distinctiveness of Izakaya by Koki, a MICHELIN-selected restaurant in The MICHELIN Guide Hanoi, Ho Chi Minh City & Da Nang 2024.
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