Behind the Dish: The Art of Izakaya and the Perfect Wagyu Katsu Sando at Izakaya by Koki

What makes Izakaya by Koki’s Katsu Sando a must-try at this MICHELIN-selected izakaya?

"Our philosophy is to offer authentic Japanese home-cooked dishes that I personally enjoy after a long day of work," says Chef Hiroshi Yamaguchi, the mind behind this MICHELIN-recognised izakaya and Hibana by Koki, one of Hanoi’s first MICHELIN Star restaurants. Izakaya by Koki offers a casual Japanese dining experience centred around traditional izakaya-style food and drinks. A standout is the Katsu Sando, featuring sous-vided wagyu tenderloin, golden, crisp breading, and house-made tonkatsu sauce.

The chef takes us into the secret of creating this delicious dish in the world of izakaya and highlights the distinctiveness of Izakaya by Koki, a MICHELIN-selected restaurant in the MICHELIN Guide Hanoi, Ho Chi Minh City & Da Nang 2024.

Read the full article: https://guide.michelin.com/vn/en/article/people/behind-the-dish-wagyu-katsu-sando-izakaya-by-koki

Connect with The MICHELIN Guide: https://guide.michelin.com/vn/en

Disclaimer: This video is part of a collaboration between the MICHELIN Guide Vietnam and Sun Group.



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Видео Behind the Dish: The Art of Izakaya and the Perfect Wagyu Katsu Sando at Izakaya by Koki канала MICHELIN Guide