In a city where new dining concepts appear weekly, Omakase by Eddie chooses a different rhythm: measured, intimate and deliberately unhurried.
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© Omakase by Eddie
This reservation-only counter offers one of Ho Chi Minh City’s most personal fine-dining experiences. There is no menu displayed at the entrance and no performance designed merely to attract attention. Instead, the evening is shaped by the food, the tempo of service and the assured direction of Chef Eddie, whose two decades of experience allow him to lead each guest through the meal with quiet confidence.
The setting is intentional. Authentic omakase depends on closeness between chef, ingredient and diner, a connection that would be lost on a larger scale.
© Omakase by Eddie
Each experience follows the progression of omakase, beginning with chilled appetisers and sashimi before moving into warm dishes, nigiri, a composed main course, soup and dessert. Within this familiar framework, Chef Eddie introduces his own vocabulary: French technique when precision is needed, Vietnamese intuition when a local memory can bring deeper meaning, always in service of a coherent whole.
That philosophy is most fully expressed in the 2006 Menu, a twenty-one-course journey named after the year he first discovered Japanese cuisine in Australia. Its sashimi course appears in four interpretations, including one that pairs Japanese tradition with a Vietnamese perspective through fish sauce transformed into a light sorbet. His “phở” chawanmushi draws inspiration from the poached egg often added to Vietnamese noodle soup, elevated with Wagyu A5 and caviar. Even bánh canh cá nóc carries a cultural reference, replacing the familiar snakehead fish with pufferfish in a wordplay understood by Vietnamese diners. These details are not included for novelty; they are personal memories translated into a refined culinary language.
© Omakase by Eddie
Four seasonal menus are available: Entry at VND 880,000 for approximately fifteen courses; Mid at VND 1,480,000 for around eighteen; the signature 2006 Menu at VND 2,480,000 for roughly twenty-one; and a Bespoke experience from VND 4,880,000, created entirely around the guest.
© Omakase by Eddie
There is no dry ice, projection or unnecessary spectacle. Only a chef, an intimate kitchen and food allowed to speak with clarity.
Reservations: omakasebyeddie.com. Walk-ins are not accepted.