The dish combines the art of Teppanyaki grilling (grilling on an iron plate) and the technique of grilling on charcoal. During the processing, Hibana chef Yamaguchi Hiroshi explains to customers that this is the grilling technique used in Vietnamese bun cha (rice vermicelli with grilled pork and fresh herbs.
In terms of ingredients, this is a purebred beef breed raised in the remote Yaeyama Islands, carefully cared for 36 months - longer than the usual 28 months to ensure maximum tenderness and sweetness. Cooked with two techniques of grilling, the beef has a crispy outer layer, contrasting with the juicy, tender taste inside.
The dish is paired with French white asparagus and Vietnamese fresh mushrooms. Three interesting side dishes with the entre include apricot, onion and vegetable sauce, a sour stimulation for the taste buds. The cook’s special garlic sauce brings spicy and sweet taste, and combines with Nigari flake salt and mustard to create a strong and natural sea salt flavour.
Three different types of sake are served to compliment the dish.
In Vietnam, having four Michelin-starred restaurants is a huge and important step forward, showing that domestic cuisine has reached world-class quality. This is also expected to create a new trend, attracting more international tourists to Vietnam./.
