Ho Chi Minh City, December 09, 2025 — Rising above the pulse of the city, SABI Sky Omakase opens quietly yet assuredly on the 25th floor of Centec Tower — a tranquil vantage point where each evening unfolds as an intimate exploration of flavor, seasonality, and the beauty of time.
Rooted in the philosophy of wabi-sabi — the appreciation of restraint, imperfection, and the gentle passage of time — SABI presents an omakase experience shaped by precision, intuition, and a respect for nature’s rhythms.
Here, each course reflects an interplay between craftsmanship and calm; between the fleeting and the enduring. Moments are not staged, they are allowed to emerge.
Kuro-shari — The Foundation of SABI’s Culinary Identity
If wabi-sabi defines SABI’s spirit, Kuro-shari defines its flavor. Crafted with long-aged black vinegar from brown rice and refined binchotan powder, Kuro-shari accounts for over 80% of a sushi bite’s character. The rice is warm, firm yet delicate, with a rounded acidity that reveals — rather than overwhelms — the essence of each slice of fish. Together with fermentation and aging, Kuro-shari forms SABI’s culinary triangle: Kuro-shari – Fermentation – Aging. A language of depth, clarity, and emotion.
An 18-Seat Counter with a View Beyond the City
The space at SABI Sky Omakase is intentionally intimate, with only 18 seats arranged along a curved counter that embraces the city skyline — a ribbon of light that guides the evening. The private room mirrors this curved form, preserving the natural rhythm between chef and guest so that the culinary dialogue is never broken.
Every element is designed to create a sense of completeness — light, pace, sound, aroma — forming an honest stage where ingredients and time can speak to one another.
The wabi-sabi philosophy continues in the simplicity of the menu names: Ichi (3,900,000++), Ni (5,400,000++), San (6,900,000++) & Mu (9,900,000) — understated, memorable, and focused entirely on what matters: the food.
Each omakase journey is guided by ingredients at their peak: natural-caught bluefin tuna cuts such as 21-day dry-aged Chutoro and Otoro, deeply sweet Bafun uni, and richly textured black abalone.
A defining thread throughout the menu is the technique of dry-aging, especially with natural-caught bluefin tuna. This method reimagines an ingredient long familiar in omakase. When time, humidity, and temperature are precisely controlled, moisture gently concentrates, preserving the fish’s essence — yielding deeper sweetness, pronounced umami, firmer elasticity, and reduced brininess. Every fish is aged through a tailored process to reach the perfect intersection of flavor and texture.
Seasonality is expressed through meticulously prepared accents: one-year-aged karasumi, naturally fermented vegetables, and slices of young Japanese ginger crafted to gently refresh the palate between courses.
SABI does not seek grandeur or theatrics, but instead tells a story of time, maturity, and the truthful character of each ingredient. The menu shifts with the seasons and the moment when ingredients reach their finest condition, ensuring that every evening remains singular and unrepeated.
Complementing the food is a sake pairing curated by SABI’s experienced sommelier team. Each pairing is selected by listening to the rhythm of the menu — from a thoughtful range of artisanal sake to non-alcoholic creations crafted in-house. The intention is not to overshadow the dishes, but to open gentle intersections of aroma and texture, allowing each course to resonate with greater clarity.
After 22 — A Change in Tempo
When the clock strikes 10:00 PM, SABI transitions into a warm, intimate lounge. Soft light, the skyline at night, Japanese whisky, gentle cocktails, and minimalist snacks create a second chapter to the evening — more relaxed, more personal, and unmistakably “after hours.”