Recognised as Best Japanese Restaurant at the Gourmet Vietnam Awards 2025, Yazawa Saigon embodies the highest expression of Japanese wagyu mastery. Through uncompromising sourcing, disciplined craftsmanship and refined omotenashi hospitality, Yazawa presents a dining experience defined by authenticity, precision and quiet authority.
Founded in Singapore in 2010, Yazawa emerged at the forefront of Asia’s evolving gastronomic landscape with a singular ambition: to honour wagyu in its purest and most respectful form. What began as Japanese BBQ Yazawa quickly earned the loyalty of discerning diners and international tastemakers, establishing a reputation built not on spectacle, but on substance.
Expansion followed with restraint and intent. Yazawa’s presence today spans Tokyo, Kyoto, Beverly Hills, Milan and Vietnam, with Ho Chi Minh City opening in 2019 and Hanoi in 2023. Across five countries, Yazawa Beef has become a name in its own right, revered by chefs, collectors and celebrities for its consistency, integrity and uncompromising standards.
Central to this reputation is an unwavering commitment to authenticity. Yazawa was the first restaurant in Vietnam to import fresh, non-frozen chilled Japanese wagyu, a landmark achievement realised through close cooperation with Japanese and Vietnamese authorities. This milestone brought Vietnam into direct alignment with Japan’s own culinary benchmarks, ensuring freshness, safety and traceability without compromise.
At Yazawa Saigon, wagyu sourcing is managed entirely in house. Only Japanese Black Wagyu is selected, assessed cut by cut by skilled craftsmen according to rigorous internal criteria. Selection is never confined by region; instead, meat is sourced freely across Japan, guided solely by quality, balance and character. Each cut is chosen with precision, allowing the natural expression of the beef to speak clearly and confidently.
The dining experience is intentionally composed. The space is calm and understated, allowing focus to remain on flavour, texture and ritual. Service follows the principles of Japanese omotenashi, attentive yet unobtrusive. Each piece of wagyu is carefully grilled by trained staff, ensuring optimal timing and balance, while guests are invited to savour the moment without haste.
At Yazawa Saigon, discipline, heritage and hospitality converge to define a benchmark for Japanese dining in Vietnam, where wagyu is not merely served, but honoured.