Omakase Meets Molecular Gastronomy

Opened in January 23 in Thảo Điền, NORIBOI is an utterly spectacular modern Japanese Omakase dining destination. Executive Chef Nguyễn Hoài Tâm Huyền, Vietnamese born and trained under some of Japan’s most revered Master Chefs, imports all of his scrumptious products daily from Japan, including the rice he uses for Nigiri Sushi, Handrolls and as the base for his stunning rendition of Chirashi Don. 

Diners are offered the choice of three Omakase flights, with the option of a Sake pairing, and the menu constantly rotates and evolves as per the freshest seafood procured by Chef on the day. Guests may dine at NORIBOI several times within the same month, and taste different breeds of the finest fish and seafood with each and every visit. 

As we also eat with our eyes, each dish is so artfully presented, with Molecular Gastronomy techniques applied, exhibiting a theatrical and absolutely breathtaking display. Standout dishes include: 4 Types of Sashimi on a dry-ice smoking platter, Hay Smoke Katsuo Tataki within a smoke-filled glass dome, and Cloudy Unagi - Eel, Sansho, Sesame Seeds and Nori, covered by a puffy cloud of Soy Sauce Cotton Candy, and blowtorched to reveal its delicious bite. 

Contact us

  • Address

    35 Ngo Quang Huy Street, Thao Dien Ward, District 2, Ho Chi Minh City, Vietnam 

  • Phone

    +84 090 181 68 80