三 /san/
The pinnacle of the SABI experience.
An omakase that embodies rarity and refinement; Spiny lobster with uni, Kuro awabi with liver sauce, Kuruma shrimp with caviarvà Matsukasa Wagyu tenderloin with chestnut. A quiet celebration of seasonality and craftsmanship.
Price:
9,900,000++ VND
per guest
*exclusive of 6% service charge and VAT
*Ingredients and serving order may vary depending on seasonality, availability, and the chef’s curation.
Zensai
01. Tsubugai Tsuboyaki
Roasted whelk in shell with brown reishi mushroom, Ichiban dashi.
02. Tora Fugu Usuzukuri
Thin-sliced tiger pufferfish, fugu skin jelly, grated daikon, Momiji Oroshi, ponzu, Menegi sprouts.
Otsukuri
03. Aka Uni & Ise Ebi
Kombujime Ise lobster, Aka Uni, yuzu salt, fermented wasabi.
04. Shima Aji
7-day dry-aged striped jack with Shoyu–Wasabi salt.
Yakimono
05. Kuro Awabi
Black abalone with abalone-liver sauce, fermented lotus root with Umeboshi.
Nigiri
06. Kegani
Sake-marinated hairy crab.
07. Kama Toro x Akami
Bluefin jaw (Kama Toro) and lean tuna (Akami), pickled Takuan, fresh wasabi.
Owan
08. Fukahire
Shark fin with cordyceps, young bamboo shoots (Takenoko), Shima Aji consommé.
Nigiri II
09. Kuruma Ebi
Imperial prawn with White Pearl Albino Caviar.
10. Iwagaki
Rock oyster topped with Bafun Uni, Vanta Black caviar.
Palate Cleanser
11. Tai Mako
Sea bream roe, Aka Tohsaka seaweed, cherry tomato, pickled Hozuki.
Main Dish
12. A5 Matsuzaka Wagyu Tenderloin
Raspberry demi-glace, chestnut purée, crispy garlic, fermented Palemo pepper.
Soup
13. Namako
Sea cucumber with mushrooms, lily bulb (Yurine), Kinki consommé.
Shokuji
14. Nodoguro Takikomi Gohan
Steamed rice with red bream, prawn, ikura, shiitake, scallion, saffron.
Dessert
15. Uni Ice Cream
Sea urchin, caviar.
Find us Access
SABI Sky Omakase
F. 25th, Centec Tower
72-74 Nguyen Thi Minh Khai, Xuan Hoa W., HCMC, Vietnam
Phone: +84 923 067 788
Email: dine@sabi-skyomakase