With nearly fifteen years dedicated to Japanese gastronomy, Chef Phan Truong An has become part of a new generation of chefs elevating contemporary Japanese dining in Vietnam. Through omakase, seasonal tasting menus, and refined technical mastery, his cuisine reflects precision, restraint, and a deep respect for the philosophy and artistry of Japanese culinary craftsmanship.
With nearly fifteen years of experience in Japanese cuisine, Phan Truong An has emerged as one of the rising figures shaping Vietnam’s contemporary fine dining landscape through discipline, refinement, and technical mastery. Specialising in sushi, omakase, and kaiseki cuisine, Chef An has cultivated a culinary identity rooted in seasonality, balance, and the emotional dialogue between chef, ingredient, and guest.
Chef An’s culinary journey began in 2012 after being introduced to Japanese gastronomy through his older brother, who worked at HEIKE Restaurant within New World Saigon Hotel. Under the mentorship of Japanese chef Koji Kondo, he developed a rigorous technical foundation in fish preparation, knife precision, sashimi craftsmanship, and the philosophy of respecting ingredients at their purest form. These formative years shaped not only his culinary discipline but also his understanding of hospitality as an art of subtlety and attentiveness.
Over the years, Chef An steadily refined his expertise through leading Japanese dining establishments across Ho Chi Minh City, including Raku Restaurant, Sushi Sake Kiyota, and Yakiuo Ishikawa Saigon. Today, as Head Chef of SABI Sky Omakase, he presents contemporary omakase experiences that blend traditional Japanese precision with modern creativity and elegant storytelling.
Widely recognised for his expertise in fish filleting, sashimi techniques, seasonal tasting menus, tuna cutting performances, and fermentation methods, Chef An approaches cuisine with quiet precision and thoughtful restraint. His menus celebrate natural flavours while embracing subtle innovation, allowing each ingredient to express its own character and seasonality.
Beyond the kitchen, Chef An is also dedicated to mentorship and culinary education, serving as both instructor and consultant for Japanese culinary training programmes in Vietnam. In 2024, his commitment to preserving authentic Japanese gastronomy was recognised through the Japanese Cuisine Skill Certification awarded by Japan’s Ministry of Agriculture, Forestry and Fisheries, further affirming his growing influence within Vietnam’s evolving fine dining scene.