Sunday , December 22 2024

Vietnamese singers passionate about Japanese restaurant Noriboi


Singers Quang Vinh and Jun Pham tasted more than 20 dishes at Noriboi restaurant in Quang Vinh Menu’s latest culinary review series.

Jun Pham had to meet the challenge of eating all 20 courses and drinking more than five sakes at the restaurant.

Jun Pham (L) had to meet the challenge of eating all 20 courses and drinking more than five sakes at the restaurant.
The omakase menu curated for Quang Vinh and Jun Pham comprised 20 dishes featuring a variety of premium ingredients, including Hokkaido hairy crab, Miyagi oysters, and A5 Satsuma Wagyu beef.

The omakase menu curated for Quang Vinh and Jun Pham comprised 20 dishes featuring a variety of premium ingredients, including Hokkaido hairy crab, Miyagi oysters, and A5 Satsuma Wagyu beef.
Each dish was meticulously paired with a different sake to enhance the flavors and elevate the dining experience. For instance, a distinctive sake accompanied the Miyagi Oyster Yuzu Foam as opposed to the Hairy Crab Mini Don.

Each dish was meticulously paired with a different sake to enhance the flavors and elevate the dining experience. For instance, a distinctive sake accompanied the Miyagi Oyster Yuzu Foam.
Noriboi stands out as one of the Japanese restaurants offering a premium selection of Wagyu beef, including the highly acclaimed A5 Satsuma Wagyu with its marbling and texture.

Noriboi stands out as one of the Japanese restaurants offering a premium selection of Wagyu beef, including the highly acclaimed A5 Satsuma Wagyu with its marbling and texture.
The pursuit of culinary perfection through omakase combined with gastronomy principles ensures the use of high-quality ingredients sourced locally and globally. The seafood is carefully selected daily to maintain freshness and taste. Noriboi embraces gastronomy as an art form, incorporating culinary techniques and knowledge into the preparation and appreciation of each dish. The menu, true to Japanese style, rotates seasonally, providing diners with a harmonious blend of flavors, textures, and carefully calibrated temperatures.

The pursuit of culinary perfection through omakase combined with gastronomy principles ensures the use of high-quality ingredients sourced locally and globally. The seafood is carefully selected daily to maintain freshness and taste. Noriboi embraces gastronomy as an art form, incorporating culinary techniques and knowledge into the preparation and appreciation of each dish.

The menu, true to Japanese style, rotates seasonally, providing diners with a harmonious blend of flavors, textures, and carefully calibrated temperatures.
The restaurants minimalist design serves as a blank canvas, allowing the meticulously crafted dishes to shine. With a capacity for up to 80 guests, Noriboi seamlessly combines traditional Japanese architecture with a contemporary mid-century style, offering a luxurious yet intimate setting for diners.

The restaurant’s minimalist design serves as a blank canvas, allowing the meticulously crafted dishes to shine.
The restaurants minimalist design serves as a blank canvas, allowing the meticulously crafted dishes to shine. With a capacity for up to 80 guests, Noriboi seamlessly combines traditional Japanese architecture with a contemporary mid-century style, offering a luxurious yet intimate setting for diners.

With a capacity for up to 80 guests, Noriboi seamlessly combines traditional Japanese architecture with a contemporary mid-century style, offering a luxurious yet intimate setting for diners.
Quang Vinh shared his delight, saying that while enjoying the exquisite dishes, he gained fascinating insights into the culinary preparation. Dining with Jun this time, we both appreciated the delicious flavors; it was truly worth the investment. We also had the opportunity to hear the chefs stories and experience attentive service.

Quang Vinh (C) shared his delight, saying that while enjoying the exquisite dishes, he gained fascinating insights into the culinary preparation.

“Dining with Jun this time, we both appreciated the delicious flavors; it was truly worth the investment. We also had the opportunity to hear the chef’s stories and experience attentive service,” Vinh said.
The lively and cheerful stories shared by Quang Vinh and Jun Pham added vibrancy to the Noriboi atmosphere. Both guests particularly enjoyed the Uni Handroll for its intricate preparation and beautiful presentation.

The lively and cheerful stories shared by Quang Vinh and Jun Pham added vibrancy to the Noriboi atmosphere. Both guests particularly enjoyed the Uni Handroll for its intricate preparation and beautiful presentation.
Launched in January 2022, Noriboi, a part of the Soko Group, is one of the youngest omakase restaurants in Vietnam, making a mark with its gastronomic approach. It stands out as the first Omakase gastronomy restaurant in the country, catering to a growing audience of discerning diners. Noriboi, with its commitment to culinary excellence, premium ingredients, and a unique omakase experience, has become a notable player in Vietnams gastronomic scene. The combination of traditional Japanese aesthetics and contemporary design elements ensures a memorable and sophisticated dining experience for patrons. Find out more here.

Launched in January 2022, Noriboi, a part of the Soko Group, is one of the youngest omakase restaurants in Vietnam, making a mark with its gastronomic approach.

Noriboi, with its commitment to culinary excellence, premium ingredients, and a unique omakase experience, has become a notable player in Vietnam’s gastronomic scene. The combination of traditional Japanese aesthetics and contemporary design elements ensures a memorable and sophisticated dining experience for patrons. Find out more here.

Photo courtesy of Noriboi

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