In the realm of culinary mastery, where flavours harmonize and artistry meets taste, wasabi takes centre stage as the main ingredient during the Izakaya event. For Chef de Cuisine Andy Huynh the entire wasabi plant, from root to leaves, becomes a canvas creating dishes that captivate the senses and surprise at every turn. Guest Mixologist, Hoàng from Mizumi Westlake Hanoi will be making his debut at Oku for the Izakaya occasion pairing unusual flavours with wasabi to complement each Omakase to perfection. Each cocktail has been designed to highlight distinct flavour profiles derived from the essence of the wasabi roots.

Oku | 27 January | From 6 PM to 10 PM ​

VND 5,000,000++ per guest

*Prices are subjected to 5% service charge and prevailing tax.

For more information, please click here.