In a city where movement rarely pauses and meals often become brief intervals between consecutive schedules, there are still small moments when one sits long enough to notice how flavors shift with temperature, how textures evolve from the first bite to the last, and how even the surface of a handcrafted plate rests lightly in the palm.
In Kaiseki, nothing is rushed, and very little needs to be explained, as each dish appears at its own time, carrying the full expression of seasonal ingredients at their peak, when texture reaches balance, and when the guest has just enough stillness to perceive it.
For two evenings this April, Ômm brings this sensibility into Saigon in collaboration with Dan Tominaga, chef of Another C, an eight-seat counter in Kyoto — presents “The Kaiseki – Kyoto Meets Saigon,” a culinary journey that reflects the intersection between modern Japanese Kaiseki and a contemporary Saigon interpretation.
Inspired by the philosophy of Kaiseki, where guests are invited to slow down and fully experience seasonality, texture, flavor, and the handcrafted details of each element, the event offers a moment to step away from the pace of daily life and enter an experience that is both focused and quietly attentive.
Having trained in Michelin-recognized kitchens in Kyoto and later leading MEGU in New York, Chef Dan is known for an approach that respects ingredients, emphasizes seasonality, and expresses culinary storytelling in a refined and understated manner.
At Ômm, Chef Dan presents the Spring Chef’s Omakase Course, a menu developed specifically for the event, reflecting the spirit of Kyoto through modern Japanese techniques, while opening a dialogue with the context and sensibility of Saigon.
To preserve a sense of intimacy and ensure a carefully curated experience, each evening is limited to 12 guests.
