THE KAISEKI – KYOTO MEETS SAIGON: Where Japanese Culinary Essence Meets Saigonese Sensibility

Taking place for two exclusive evenings on April 10 and 11, 2026, The Kaiseki – Kyoto Meets Saigon promises a unique culinary journey, where the modern spirit of Kaiseki is expressed through a contemporary Saigonese lens.

In the heart of an ever-moving city, where a meal is often reduced to a fleeting pause between tight schedules, there remain rare moments to simply sit and linger. Long enough to feel the flavors shift with the subtle changes in temperature, the textures evolve from the first bite to the last, and the soothing sensation of your palm resting against a handcrafted plate. In Kaiseki, nothing is rushed, and nothing needs to be over-explained. Each dish arrives at its perfect moment—when the ingredients reach their ultimate balance, when the season is at its peak, and when the diner has finally quieted their mind to truly savor the experience.

Inspired by this philosophy, Ômm partners with Chef Dan Tominaga—head chef of Another C, an intimate 8-seat counter restaurant in Kyoto—to present The Kaiseki – Kyoto Meets Saigon. This culinary journey embodies the harmonious intersection of contemporary Japanese Kaiseki and its reinterpretation through the lens of modern-day Saigon.

Event Highlights:

• The Menu: Spring Chef’s Omakase Course — developed exclusively for this event. It reflects the essence of Kyoto through modern Japanese techniques while opening a refined dialogue with Saigon's culinary sensibilities.

• Time: 6:30 PM, April 10 & 11, 2026.

• Location: Ômm Mixology & Gastronomy.

• Limited Seating: Only 12 guests per evening, ensuring an intimate atmosphere and a meticulously curated experience.

• Pricing:

  • 4,600,000++ VND/guest (Spring Omakase Menu)

  • 6,600,000++ VND/guest (with Wine Pairing)

• Reservations: https://www.tablecheck.com/vi/omm-mixology-vietnam/reserve/landing

About Chef Dan Tominaga Born and raised in New York to a family in the food business, Chef Dan Tominaga discovered his passion for culinary arts at an early age. After high school, he returned to Kyoto to pursue the path of Japanese cuisine, undergoing rigorous training at renowned Michelin-starred restaurants such as Kibune Hiroya and Japanese Cuisine Sakuragawa.

In 2004, he returned to New York to take on the role of Head Chef at MEGU (Tribeca)—a favored destination for global epicureans. He later moved back to Kyoto, serving as Head Chef at Takara before founding Another C. Beyond his restaurant endeavors, Chef Dan actively hosts cooking classes, engages in culinary collaborations, and frequently makes appearances on television and in industry publications.

About Another C Kyoto

Another C is an intimate and highly personalized restaurant in Kyoto, featuring an exclusive 8-seat counter. Each dining experience is bespoke, tailored specifically to the guest with a deep focus on meticulously sourced seasonal ingredients: Kyoto heirloom vegetables, local sake, premium seafood, and Satsuma Wagyu. Beyond its culinary offerings, the restaurant curates immersive cultural experiences, including private dinners with Maiko, guided tours of the Nishiki Market, and exclusive cooking classes.

Source: Elle Decoration