The list of World's 101 Best Steak Restaurants (roughly translated: 101 best steak restaurants in the world) of the UK is considered one of the most prestigious and specialized rankings for steak processing and service art.
From the nomination to the evaluation stage, all were conducted by international culinary experts, prestigious critics and the world's leading steak connoisseurs community.
The ranking is not only based on the taste of the dish, but also comprehensively evaluates the culinary experience - from the ingredients, processing techniques, presentation to the space, services and operating philosophy of the restaurant.
Surpassing hundreds of prestigious candidates from culinary capitals such as Aragawa (Tokyo), Hawksmoor ( London), Peter Luger (New York), Le Relais de l'Entrecote (Paris), Hibana by Koki restaurant of Capella Hanoi is the only representative of Vietnam on the list this year, marking a proud milestone of steak processing art in Vietnam.
Located in the basement of Capella Hanoi Hotel - a resort masterpiece of famous architect Bill Bensley, this culinary address is no longer unfamiliar to the culinary world of the capital. This is one of the first 4 restaurants in Hanoi to achieve a prestigious Michelin star, and has maintained this title for two consecutive years.
This is also the first high-end restaurant to bring Japanese culinary art of teppanyaki (the form of using cast iron, iron or steel to prepare dishes, usually grilled, stir-fried, fried) in the true sense of Hanoi.
The restaurant is a combination of traditional techniques and contemporary style, bringing an all-ense culinary experience - Worlds 101 Best Steak Restaurant describes.
Hiding in a luxurious and private space with only 14 seats, Koki creates a dramatic and sophisticated experience when combining Japanese culinary arts including: umagi (the fifth place in cuisine), kansha (respect for ingredients) and the spirit of Omotenashi (hustrous art).
But surpassing the form, what makes Koki highly appreciated by international experts is the way the restaurant uses teppanyaki standards to honor the original flavor and structure of beef - the core element in steak making art.
Under the hands of chef Yamaguchi Hiroshi and advised by chef Yoshida Junichi - who is recognized as the first Teppanyaki chef in the world to be awarded a Michelin star, each slice cut, each heat cham is considered to every detail, creating a perfect balance between the ripeness, softness of the meat and the characteristic smoke.
Koki's menu is the clearest proof of the purity and accuracy of Japanese steak cuisine, when using beef "yaeyama Kyori" - originally from the island of Ishigaki in Okinawa (Japan). This is a high-end beef that is praised for its rich richness and rich flavor.
In addition, contributing to the unique steak culinary experience is the seasonally changing omakase art-based snacking menu, introducing the freshest ingredients and creative techniques of Yamaguichi chefs.
The fact that Koki is considered on par with "monuments" of steaks from the US, France or Japan shows the level of promotion of Vietnam on the international culinary map - not only attractive because of its traditional local dishes, but also competitive enough in the art of processing foreign dishes.
