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Why Hội Menu Happens

Every menu at Yuzu Omakase Ho Chi Minh tells a story. Since opening its doors in 2023, Yuzu has built a reputation for blending Japanese mastery with the Vietnamese soul. To celebrate its 2nd anniversary, Yuzu sought to create something extraordinary — a menu that goes beyond omakase tradition and becomes a dialogue between cultures, chefs, and philosophies.

That dialogue is now Hội Menu — an 18-course collaboration between Chef Lê Công (Yuzu Omakase) and Chef Trụ Lang (Mùa Craft Sake, Hội An), available for just two nights on September 19 & 20, 2025.

For me, Hội is about rhythm and respect — respecting the ingredient, respecting the guest, and letting every movement at the counter tell a story. With this collaboration, I want to show how omakase can evolve when it meets another philosophy.
— Chef Lê Công

Hội is also about memory. I grew up with flavors from the land and sea of Vietnam, and I want to bring those emotions into this dialogue with Chef Công. Through sake and food, we are creating a bridge between the past and the present.”
— Chef Trụ Lang

The Meaning of “Hội”

The name Hội was chosen with intention. It reflects not only a place but also a philosophy:

• Hội An – the ancient trading port where East and West once converged, inspiring cultural and culinary exchange.

• Hội tụ – “to gather,” symbolizing the meeting of chefs, traditions, and the finest seasonal ingredients.

• Hội nhập – “integration,” the blending of Japanese omakase rituals with the soulful flavors of Vietnamese cuisine.

In this way, Hội Menu is more than a dining experience. It is a cultural conversation served on a plate, where every course carries a story of memory, heritage, and innovation.

Culinary Creators Of Hội Menu

Chef Lê Công – The Precision of Omakase

A master of discipline and detail, Chef Lê Công spent more than five years training in Tokyo before returning to Vietnam. His culinary philosophy is rooted in ritual: every slice, every brush of sauce is a deliberate gesture. As Head Chef of Yuzu Omakase Ho Chi Minh and Hanoi, he has transformed omakase into an art form — leading Yuzu to win accolades such as the Flavor Awards Vietnam and WeChoice Awards.

Chef Trụ Lang – The Soul of Mùa

In contrast, Chef Trụ Lang brings warmth and storytelling to the table. With international experience at Michelin 3-star Benu (San Francisco) and Journeyman in the U.S., he returned to Vietnam to found Mùa Craft Sake in Hội An. There, he reimagines izakaya culture with seasonal Vietnamese ingredients and pioneering Vietnamese sake. His brewing process is guided by a zero-waste philosophy, using sake lees to craft new layers of flavor. For him, food is memory — a way to reconnect people with their childhood and nature’s cycles.

Together, these two chefs embody the duality of Hội Menu: omakase’s elegance and izakaya’s soul, discipline and freedom, refinement and warmth.

Menu Highlights – A Cultural Journey

Hội Menu is designed as a journey, carrying guests from the refinement of Japanese summer traditions to the rustic charm of Vietnamese memory. Highlights include:

Appetizer Trio – Central Vietnam in three bites: Quảng Nam corn cake with scallop & caviar, Nam Ô fish salad tart, and rustic shrimp tartlet inspired by starfruit and river shrimp.

Maguro Truffle Cao Lầu – A reinterpretation of Hội An’s iconic noodles, paired with three cuts of bluefin tuna (collar, cheek, loin) and enriched with black garlic and truffle.

Botan Ebi – Sweet botan shrimp enhanced by a cream made from shrimp tomalley

2-Type Crab Chawanmushi – Silky egg custard infused with Cà Mau crab roe and Japanese snow crab.

Awabi Nabe – Japanese abalone simmered with rice and sweet corn broth — the sea and land in harmony.

Zabuton x Gyutan Yaki – A5 Wagyu shoulder marinated in sake miso, paired with ox tongue wrapped in betel leaf, and finished with chimichurri.

Each dish is not just a flavor — it is a memory brought to life on the plate.

Sake Pairing – Elevating the Omakase Experience

What makes Hội Menu truly distinctive is the curated sake pairing, crafted by Mùa Craft Sake. Each sake is brewed with Vietnamese rice using a pioneering zero-waste process, and selected to enhance the flavor story of each dish.

• Botan Ebi with Yuzu Cucumber Sake
  Sweet botan shrimp is paired with a refreshing sake infused with yuzu citrus and cucumber. Crisp and bright, it highlights the shrimp’s natural sweetness while cleansing the palate.

• 2-Type Crab Chawanmushi with Olive Yeast Sake
  A silky custard of Cà Mau crab roe and snow crab finds harmony with Olive Yeast Sake. Its earthy, nutty depth evokes traditional rice wine and elevates the umami richness of the crab.

• Murasaki Uni Toast with Kuro Sake
  Sea urchin’s intense creaminess is matched with Kuro Sake, bold and savory with a hint of smokiness. The pairing brings out uni’s luxurious umami, leaving a lasting impression.

Each sake is carefully chosen not just to accompany, but to uplift the omakase experience — softening, brightening, and deepening flavors course by course.

What Our First Guests Said About Hội Menu

Before its official debut, Hội Menu was previewed in an intimate tasting with invited guests. Their impressions reveal how powerful this collaboration truly is:

These voices reflect what makes Hội Menu special: it is not only a celebration of Japanese omakase and Vietnamese flavors, but also a journey that stirs memory, emotion, and cultural pride.

Event Details

• Venue: Yuzu Omakase Ho Chi Minh (34 Thủ Khoa Huân, District 1, HCMC)

• Dates: September 19 & 20, 2025

• Experience: Hội Menu — 18-course omakase with exclusive sake pairing

• Price: 10,000,000 VND/pax

• Seats: Extremely limited – available for two nights only

✨ Reservations are essential. Be part of Hội Menu — a once-in-a-lifetime culinary dialogue where Japan and Vietnam meet at the same table.