On July 21st, Koki will open its door – on the days following, the city’s fine dining landscape will change forever.
Junichi Yoshida of Tokyo’s popular teppanyaki restaurant, Ishigaki Yoshida, who was awarded one Michelin star from 2015 to 2017, will be in Hanoi for the grand opening of his new restaurant, Koki in Capella Hanoi. The celebrations will kick off with a grand opening on July 21st, followed by a week of VIP service with Chef Yoshida himself manning Koki’s hibana — the chef’s table.
The man who placed teppanyaki on the culinary map
The world did not consider teppanyaki to be a Michelin-caliber food until Junichi Yoshida tried his hand at it. Today, as the first chef to be awarded a Michelin star for a teppanyaki restaurant, Chef Yoshida is as associated with that cuisine as it is possible to be — to think of one is to think, immediately, of the other. He has elevated teppanyaki in the eyes of the culinary world, and made Ishigaki Yoshida, his intimate restaurant in Tokyo, into one of the most sought after in Japan.
Chef Yoshida has traveled a long road to get to where he is today. From Okinawa to luxury hotels in Tokyo, he has honed his craft over the years and developed “shuhari”, a cooking philosophy that maintains Japanese traditions while also incorporating innovation to produce breakthroughs that are at once familiar, and revolutionary. This July, he is bringing all of that tradition and innovation to Capella Hanoi.
Sourcing the best, for Hanoi
Chef Yoshida is a firm believer in using good ingredients coupled with excellent techniques.
At Koki, diners can expect top quality ingredients, such as the prized Yaeyama Kyori beef, which is sourced from the Yaeyama Islands in Okinawa. There, the cattle graze freely on sunny plains. They are then selected individually for the butchers.
Sourcing of produce and seafood is just as exacting, with sea perch from the Sea of Japan and crab from the cold waters of Hokkaido. Chef Yoshida, together with the team, has curated a list of quality suppliers to bring the best and freshest produce to Koki.
A House of Senses, below Capella Hanoi
Koki restaurant sits beneath the stunning Capella Hanoi. It is envisioned as a House of Senses, where guests will be delighted not just by flavours but by the textures, sounds and scents of Japan. That includes a sake library with exclusive bottles, a selection of teas fit for royalty, and a range of cocktails that will transport you to the deep forests and clouded mountains of Japan.
Capella Hanoi is honored to welcome Chef Junichi Yoshida to the House of Senses, for a celebration of culinary craft like no other.
We will open the doors to the House of the Senses for all to experience on July 21. Reach out to us directly to inquire about press availability for Chef Yoshida, or if you would like to participate at one of his seatings. No greater master has ever stood before the hibana, and there is no greater honor than for us to welcome guests to it.