GAKU Teppanyaki – the only Japanese restaurant in Hoi An to achieve Tatler Best Spotlight

Introducing GAKU Teppanyaki, Tatler Magazine emphasizes the experience of enjoying premium ingredients combined with the art of Teppanyaki performance. This is one of the highlights of the restaurant in the Hoiana integrated resort complex, which is designed in a private dining space model, providing a different experience compared to traditional teppanyaki restaurants.

In the context of the increasingly competitive high-end culinary segment in Vietnam, GAKU’s presence in Tatler Best Spotlight 2026 is a notable milestone. “This recognition reflects the efforts of the restaurant team, and also shows the appeal of the culinary philosophy pursued and maintained consistently over time,” said a restaurant representative.

Tatler launched in Asia in 1977, is a famous lifestyle magazine with rankings and awards for the culinary, tourism and hotel sectors. In particular, Tatler Best Spotlight Restaurants 2026 honors restaurants that are of special interest to gourmets. Evaluation criteria go beyond food quality and include overall experience, brand identity and ability to create a unique impression.

GAKU Teppanyaki is inspired by the spirit of 雅 (Ga) – elegance and 玖 (Ku) – sustainable beauty over time. The highlight of GAKU is the form of Teppanyaki Omakase – a style of culinary performance that requires standard techniques in a traditional Japanese kitchen along with investment in experience. Here, the Teppan kitchen counter becomes a stage. An experienced Japanese chef will lead diners on a personalized, interactive journey, combining demonstrations of cooking techniques and interesting stories about the ingredients.

The contemporary space at the restaurant is delicately designed while ensuring privacy for each guest. The restaurant arranges two teppanyaki counters for 6 and 8 guests, and two private teppanyaki rooms for 10 and 6 guests. Among them, the 10-seat VIP room is the most luxurious space, rich in artistic inspiration with sculpted green marble counters and high-quality leather chairs, suitable for entertaining important partners.

The restaurant uses Wagyu cattle selected from famous Japanese breeding regions such as Kyushu, Sendai, Kobe and Hida. Depending on the type of meat, the ingredients are dry-aged or wet-aged for about 7-35 days to develop a unique texture and flavor. The process of selecting and processing ingredients is one of the factors that contribute to creating GAKU’s culinary mark.

Besides, many types of seafood and sturgeon eggs are imported from Japanese localities such as Miyagi, Hokkaido and Ise-Shima. The menu features familiar ingredients in high-end Japanese cuisine such as sea urchin (uni), abalone or kinmedai fish. According to the restaurant representative, the ingredients are selected according to specific standards to ensure quality and retain the unique flavor when processed.

Besides the Omakase menu, GAKU Teppanyaki also builds a beverage list that comes with many premium Japanese sake lines, including Dassai Beyond and Hakkaisan Snow-Aged. The restaurant also owns an international wine collection with the presence of familiar brands such as Dom Pérignon, Château Margaux or Opus One, enhancing the typical umami flavors in GAKU’s culinary experience.