一 /ichi/
An elegant introduction to the world of SABI.
A gentle balance between land and sea; from Kinki nigiri and Monkfish liverto Tachiuo grilled with hacho miso. Each course captures the purity of kuro-shari rice and the quiet precision of the chef’s craft.
Price:
3,900,000++ 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. Ankimo
Steamed monkfish liver, charcoal tart shell, truffle cream, Ikura.
02. Hamaguri
Japanese clam, fresh Nama Nori, red microgreens (Murame).
Otsukuri
03. Tennen Madai
Kombujime, Shio Kombu.
04. Dry-aged Chuutoro
Thick-cut aged bluefin tuna belly, Myoga, Shoyu Wasabi salt.
Yakimono
05. Tachiuo
Saikyo miso glaze, grilled zucchini.
Nigiri
06. Hirame
Engawa & Daikon oroshi.
07. Akami-zuke
Soy-marinated akami, shiitake nitsuke.
Owan
08. Tachiuo
Saikyo miso glaze, grilled zucchini, fermented lotus root.
Nigiri II
09. Shime Saba Battera
Lightly seared skin, Shiro Kombu, Myoga.
10. Bafun Uni Gunkan
Fermented wasabi, yuzu salt.
Palate Cleanser
11. Mozuku
A refreshing sea–citrus combination.
Main Dish
12. Karatsuki Hotate
Yuzu compound butter, crispy panko, Ikura.
Soup
13. Asari Aka Miso
Asari clam, Ichiban dashi, Aka miso, Kinome.
Shokuji
14. Wagyu Monaka
A5 Wagyu sautéed with balsamic, brown-rice fried rice with truffle paste, miso-cured egg yolk, scallion, crispy garlic, Monaka shell.
Dessert
15. Chestnut pudding
Whole milk cream & house-made Chestnut sauce.
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