Sakura Yakiniku: Where To Experience Wagyu Beef And The Authentic Ichigo Ichie Spirit

Seventeen years ago, on a trip to Vietnam, Mr. Ihara Makoto noticed a pattern: many traditional Japanese restaurants had nearly identical menus. Inspired to offer something different, he conceived the idea of a restaurant specializing in grilled meats to bring Yakiniku culture to Vietnamese patrons and provide a taste of home for Japanese expats.

In 2008, Sakura Yakiniku was established.

By early 2024, following 16 years of success in Hanoi with three branches, Sakura Yakiniku took a bold step southward, opening its fourth branch in Saigon. This expansion from north to south marked a new chapter in the restaurant's story.

Flaming Embers: Where The Yakiniku Journey Begins

Yakiniku, derived from the Japanese words 'Yaki' (grill) and 'Niku' (meat), is a style of cuisine where guests grill their own meat at the table. Sakura Yakiniku excels as a beacon of this tradition, always buzzing with the activity of glowing charcoal and the aroma of sizzling premium Wagyu beef.

This restaurant is one of the few that serves A5 Kuroge Wagyu beef, which meets the highest standards of Yakiniku cuisine. But even the finest cuts of meat ultimately end up in the hands of the diners to grill. So, what role does a chef play in a Yakiniku restaurant?

Mr. Makoto shares, the owner, explains, "The chef’s mission is to bring out 120% of the meat’s flavor."

A5 Kuroge Wagyu beef is carefully chosen and shipped from Japan to Vietnam in the shortest time possible. Upon arrival, skilled chefs trim excess fat to balance the meat and fat, ensuring optimal flavor when grilled over charcoal.

For instance, when processing beef tongue, the chef meticulously crafts four distinct types of cuts: thinly sliced, thickly sliced, square-cut, and the tongue's belly, each with its unique taste and texture. The approach is similar with beef ribs, carefully crafted into three exquisite cuts: prime rib with distinctive marbling (also the most expensive part), premium rib, and rib meat.

To preserve the integrity of the meat's quality, the culinary team at Sakura Yakiniku, led by a Japanese head chef, is well-versed in the art of knife handling, meat-cutting techniques, and the detailed inspection of each fiber.

Aside from grilled meats, Sakura Yakiniku offers a varied menu that includes shabu-shabu hotpot, seafood sashimi, and Wagyu Tartare—an indulgent mix of fatty, umami-packed fresh Wagyu combined with egg and soy sauce.

Tips for grilling Wagyu beef from the owner of Sakura Yakiniku:

• Grill one side to 70%, then flip and cook the remaining 30% on the other side.
• Don't flip frequently to prevent drying out the meat and losing its natural umami sweetness.

Cherishing Every Encounter

The Japanese principle of Ichigo Ichie (一期一会), meaning "one opportunity, one encounter," holds that each encounter is invaluable as it will never be repeated. Inspired by this philosophy, Sakura Yakiniku is dedicated to delivering unparalleled experiences that go beyond exceptional cuisine to include the ambiance and service.

A Traditional Japanese Machiya In The Bustle Of Saigon

Not just the facade but every nook and cranny of the Sakura Yakiniku restaurants features the distinctive charm of traditional machiya wooden houses, complete with gently waving white noren curtains that evoke a sense of classical Japan.

Stepping through the noren, visitors find themselves in a space that whispers of antiquity and tranquility, adorned with sliding paper doors and traditional Japanese screens. Each nook is softly illuminated by the golden light of paper lanterns, crafting an atmosphere that's both welcoming and steeped in tradition.

Sakura Yakiniku offers a variety of seating arrangements from communal tables to private rooms, accommodating different groups, whether it’s a dinner for two or a party of 20, a cozy date, or a business meeting. For those seeking tranquility, there are 11 private dining rooms ensuring privacy without feeling confined.

The Spirit Of Omotenashi - Serving With All Heart

Omotenashi, which translates to 'wholehearted hospitality,' is a deeply rooted cultural practice in Japan.

Mr. Makoto believes, “Omotenashi means preparing and serving with all your heart. That's why, since the opening of Sakura Yakiniku, our staff has been committed to providing the most thoughtful and attentive service, ensuring that guests feel warm and comfortable while dining with us.”

In Sakura Yakiniku, Omotenashi is practiced in even the smallest details, such as remembering a regular’s favorite drink or adding coat hooks to avoid clothes picking up cooking smells—all these gestures embody Omotenashi.

Experience the art of Japanese grilled meat at Sakura Yakiniku in:

Ho Chi Minh City
182 Pasteur, Ben Nghe Ward, District 1

Hanoi
90B Bui Thi Xuan, Hai Ba Trung District
104D5 Tran Thai Tong, Cau Giay District
5th Floor, 551 Kim Ma, Ba Dinh District

Opening hours: 11:00 AM - 10:30 PM, Monday to Sunday

Learn more about the restaurant on its fanpage.