お
任
せ御任せ — Omakase · Kitchen Lab · District 4, Saigon

The privilege
of evolution.

A chef-led omakase — Vietnamese memory rebuilt through Japanese technique.

No magic tricks — only good food, course by course, led by the chef
Only 8 seats each night

Reserve the counter View omakase tiers

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01The Chef

Chef Eddie Cương

He began cooking in Australia in 2006, returned to Vietnam, and founded Uchi Sushi in 2017. A Top Chef Vietnam 2019 contestant, Eddie built his own culinary language — Japanese technique, Vietnamese memory, R&D and seasonal ingredients.

I don't want to make an omakase just to impress. I want every dish to have a reason to exist.

2006

Culinary journey began in Australia

2017

Founded Uchi Sushi, HCMC

2019

Top Chef Vietnam

02The Concept

Kitchen Lab Omakase

Where Vietnamese taste-memory is reconstructed through science, craft and emotion.

Each dish is designed as a reconstruction of a familiar memory — blending molecular gastronomy, seasonal ingredients, Japanese precision and Vietnamese soul into a fine-dining journey. Technique to elevate flavour, never for show.

03The Philosophy

Science · Craft · Emotion

// 03·A

Science

Nothing is by chance.

Every temperature, texture, reaction and flavour structure is intentional.

// 03·B

Craft

Skill makes the difference.

Knife work, timing, experience and control — they define the chef's craft.

// 03·C

Emotion

You don't just eat — you feel.

A dish should not only taste good. It should leave a memory.

Three Bonds. One Multi-layered Experience.

Inspired by the triple bond of nitrogen, the identity of Omakase by Eddie stands for research, creation and reconstruction — where familiar Vietnamese ingredients become a modern fine-dining experience.

ResearchCreationReconstruction

04Omakase Tiers

The experiences

The menu is never fixed. Each tier is a level of experience — courses and ingredients change with the season and the chef's R&D.

/ 01 Hikari 光The Beginning An introduction to the Kitchen Lab — a sequence honouring seasonal ingredients and contemporary technique. 880.000VND

/ 02 Nami 波The Beginning A wave of flavour — molecular technique meets contemporary Vietnamese storytelling, through sashimi, grill and nigiri. 1.480.000VND

/ 03 2006 The Journey Memory reconstructed — Vietnamese culinary heritage reimagined through fine dining. Uni risotto · Yuzu-cured Amadai. 2.480.000VND

/ 04 Takumi 匠 Bespoke The pinnacle — a private chef's table, courses at the chef's discretion, devoted entirely to the guest's story and moment at the counter. 4.880.000VND+