In the quiet town of Shiba, Japan, Hiroshi Yamaguchi once dreamt of a future in baseball. But destiny led him to the culinary world, where he would eventually make a name for himself far from home.
Today, he stands at the helm of Hibana by Koki, nestled within the Capella Hanoi hotel, an exceptional destination that has drawn acclaim for offering one of the most refined teppanyaki experiences in Southeast Asia.
Chef Yamaguchi’s journey is marked by a deep devotion to craftsmanship and precision. His pursuit of excellence brought him to Vietnam’s capital, in search of extraordinary ingredients like the rare Yaeyama Kyori beef, renowned for its flavour and texture. At Hibana, every detail reflects his philosophy: quality above all, and the preservation of cultural authenticity.
His work has not only introduced teppanyaki to a wider audience, but also set new standards for Japanese cuisine in Vietnam. The recognition his restaurant has garnered is a testament to his vision and relentless discipline. For Chef Yamaguchi, each service is more than a meal, it’s a stage to honour tradition and redefine fine dining.