Jason Lam and Calvin Bui from BIG CTY LIFE Group, representing CTY Kitchen + Bar, Petit A Manger, and Mamacita Saigon Tacos, are leading a new content series on Vietcetera spotlighting some of the newest and most innovative contributors to the food and beverage scene in Vietnam.
Omakase K in Ho Chi Minh City stands out for its authentic and innovative Japanese cuisine. In this exclusive Q&A, we sit down with Masterchef Katsuhiro Kobayashi, who boasts over 30 years of culinary experience, and General Manager Loi Nguyen, a seasoned expert with two decades in the food and beverage industry. They reveal the secrets behind their exceptional dishes and impeccable service.
Here, we discuss the unique challenges they encounter, their unwavering commitment to maintaining high standards, and the advanced technologies they use to ensure an unparalleled dining experience. Get an insider’s perspective on what makes Omakase K a pinnacle of culinary excellence.
Could you share how you first became interested in your career and what pivotal moments led you to your current role at Omakase K?
Masterchef Katsuhiro Kobayashi: My journey into the culinary world began over 30 years ago, inspired by the artistry and dedication seen in my family’s approach to cooking. Initially, I was fascinated by the diverse flavors and techniques in traditional Japanese cuisine. It was during these formative years that I was introduced to Omakase, a style that perfectly aligned with my passion for creativity and meticulous attention to detail. This discovery led me to specialize in Omakase cuisine, where each dish is a reflection of my expertise and the season’s finest ingredients, honed over decades of experience
General Manager Loi Nguyen: My journey to the position of General Manager at Omakase K has been a diverse and educational path through the F&B industry. I began my career over 20 years ago, initially working in smaller, local restaurants. This early experience was crucial as it grounded me in the basics of restaurant management and customer service. As I moved through various roles, from a server to a restaurant manager, I gained invaluable insights into every aspect of restaurant operations.
Joining Omakase K was a significant turning point. It wasn’t just about managing a restaurant; it was about leading a team in an environment where exceptional standards are the norm. Here, innovation is crucial, such as implementing advanced lighting systems that ensure both the safety of our customers and the pristine condition of our ingredients by eliminating viruses and bacteria. This role has been the culmination of all my years of experience, where every day is about maintaining the harmony between traditional practices and modern demands to create an unmatched dining experience.
What personal philosophy guides you in your culinary creations, and how do you think this sets Omakase K apart from other high-end sushi restaurants?
Masterchef Kobayashi: My philosophy revolves around ‘shun’—the peak moment of seasonal perfection—which guides each creation at Omakase K. This commitment to seasonal excellence sets us apart, as we source the freshest ingredients at their peak, ensuring a unique dining experience each time. Additionally, my approach to Omakase is deeply personal; I strive to connect with our guests through each course, making the experience intimate and memorable, which I believe is a distinctive aspect of dining at Omakase K.
Can you describe some of the unique challenges you face as a Master Chef in maintaining the quality and authenticity of the dishes served at Omakase K?
Masterchef Kobayashi: One of the biggest challenges in maintaining the high standards of Omakase K is sourcing the right ingredients at the right time. The quality and authenticity of our dishes depend heavily on the availability of seasonal and sometimes rare ingredients from specific regions of Japan. Another challenge is the constant innovation required to keep the menu exciting yet authentic, ensuring that traditional techniques are preserved while integrating modern touches that enhance the dining experience
Omakase K is renowned for its exceptional dining experience but also its high cost. Could you explain the factors that contribute to the pricing of your meals?
Masterchef Kobayashi: The pricing at Omakase K reflects several key factors: the quality of ingredients, many of which are flown in directly from Japan, the skill and experience required to prepare each dish, and the exclusivity of the dining experience. Our meals are not just about food; they’re about a meticulous, artful presentation and the story behind each ingredient, which together create a memorable and unparalleled dining experience
What does a typical day look like for you at Omakase K and how do you ensure everything runs smoothly?
General Manager Loi: A typical day at Omakase K starts early, with my first task being a review of the daily reservations and any special requests. This helps in personalizing our service for each guest right from their arrival. Coordination with the kitchen is crucial, so I meet with Chef Kobayashi to discuss the menu, focusing particularly on the availability and condition of ingredients.
One of the coolest things at Omakase K is the lighting system. This lighting system plays a critical role in our operations. It’s designed to eliminate viruses and bacteria, ensuring both the safety of our customers and the integrity of our high-quality ingredients. By maintaining a sterile environment, we can guarantee that the food served not only meets but exceeds health and safety standards. This technology also reassures our guests, enhancing their dining experience knowing that they are in a safe, meticulously maintained setting.
Throughout the day, I oversee the front of house and back of house, ensuring that the team adheres to our high standards. This includes everything from the presentation of the food to the cleanliness of the dining area. I also spend time interacting with guests to receive direct feedback, which is essential for our continuous improvement. The daily goal is to ensure that all operations run smoothly, anticipating and solving any issues before they affect our service. It’s a dynamic, demanding role, but immensely rewarding when we see our guests thoroughly enjoying their dining experience.
What do you hope customers take away from their dining experience at Omakase K? Is there a particular feeling or understanding you aim to impart through your dishes?
Masterchef Kobayashi: I hope that customers leave Omakase K with a deeper appreciation for Japanese culture and the art of Omakase. I aim to provide more than just a meal; it’s an educational journey through flavors, techniques, and the history of the ingredients used. Ideally, each guest departs with a sense of fulfillment and a newfound respect for the meticulous craft of Japanese culinary arts, having experienced a meal that is both a gastronomic delight and a cultural immersion
CTY Kitchen & Bar is a Vietnamese restaurant renowned for its innovative as well as delicious menu. CTY is also a top choice for business events and casual meetings. With the capability of hosting over 200 pax and a team of experienced staff, CTY will tailor your needs to create unforgettable moments.