Hibana by Koki: Chef Hiroshi Yamaguchi's Teppanyaki Mastery and the Significance of Yaeyama Kyori Beef

Find out what makes Hibana by Koki the only non-Vietnamese restaurant to receive a MICHELIN Star in Vietnam.

Chef Interview Vietnam A Chef's World Japanese cuisine

Once an aspiring baseball player in tranquil Shiba, Japan, Chef Hiroshi Yamaguchi, the talent behind the one MICHELIN Star Hibana by Koki inside Capella Hanoi hotel, somehow found himself in the bustling capital of Vietnam, pursuing a special beef.

Chef Yamaguchi passionately discusses his love for cooking and sheds light on why teppanyaki offers a truly unique dining experience, particularly with the one-of-a-kind Yaeyama Kyori beef that he couldn't stop raving about.

The chef takes us into the world of teppanyaki and highlights the distinctiveness of Hibana by Koki, the only non-Vietnamese establishment ever to receive a MICHELIN Star in the inaugural MICHELIN Guide Hanoi & Ho Chi Minh City 2023.

He emphasises the importance of prioritising quality over quantity as the key to success and shares why maintaining a MICHELIN Star and introducing Japanese culture, especially teppanyaki, to the world means so much to him.

Disclaimer: This video is part of a collaboration between the MICHELIN Guide Vietnam and Sun Group.

CONTINUE READING: Where to Stay in Hanoi?

This post is brought to you in partnership with Sun Group

Written by The MICHELIN Guide

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