Compiled in the UK, the World’s 101 Best Steak Restaurants ranking is widely regarded as one of the most reputable and specialized accolades in the field of steak craftsmanship and dining. Every stage—from nomination to evaluation—is carried out by international culinary experts, acclaimed critics, and a global community of steak connoisseurs.
This ranking goes far beyond just taste. It takes a holistic approach to the dining experience, evaluating ingredients, preparation techniques, presentation, ambiance, service, and the restaurant’s overall philosophy.
Capella Hanoi — a masterpiece by Bill Bensley — has long been a familiar name among Hanoi’s culinary enthusiasts
Among the iconic names like Aragawa (Tokyo), Hawksmoor (London), Peter Luger (New York), and Le Relais de l’Entrecôte (Paris), Hibana by Koki at Capella Hanoi emerges as Vietnam’s sole representative, a remarkable milestone for the country’s steak scene. Tucked away in the basement of Capella Hanoi, a masterpiece hotel designed by renowned architect Bill Bensley – Hibana by Koki is far from unfamiliar to Hanoi’s fine dining enthusiasts. It was one of the first four restaurants in the city to earn a coveted Michelin star, a title it has proudly maintained for two consecutive years. Moreover, it holds the distinction of being the first luxury restaurant to introduce authentic Japanese teppanyaki dining to the capital.
“A seamless fusion of traditional technique and contemporary flair, delivering a multi-sensory culinary experience,” reads the description by World’s 101 Best Steak Restaurants.
The refined atmosphere at Hibana by Koki blends traditional charm with contemporary elegance
With just 14 exclusive seats in an intimate and refined setting, Hibana by Koki stages a performance that is both dramatic and delicate. It brings together the essential elements of Japanese gastronomy: umami (the fifth taste), kansha (deep respect for ingredients), and omotenashi (the spirit of hospitality). Beyond its refined presentation, what truly sets Koki apart in the eyes of international experts is its mastery of teppanyaki standards to highlight the purity of flavor and the natural texture of beef – the soul of true steak artistry.
Under the guidance of Head Chef Yamaguchi Hiroshi and with the mentorship of Chef Yoshida Junichi—the first teppanyaki chef in the world to earn a Michelin star—every cut and every touch of heat is meticulously calculated to achieve the perfect balance of doneness, tenderness, and signature smokiness.
Chef Yamaguchi Hiroshi’s culinary creations are not only visually striking but also masterfully crafted to delight the palate
The restaurant’s menu is a testament to the purity and finesse of Japanese steak artistry. At its core is the rare yaeyama kyori beef, sourced exclusively from Ishigaki Island in Okinawa, renowned for its rich marbling and deep flavor. Enhancing the experience is a seasonal omakase tasting menu, thoughtfully curated by Chef Yamaguchi to highlight the freshest ingredients and his most creative techniques.
Koki’s recognition alongside legends of the steak world reflects how Vietnam’s culinary landscape is evolving. The country is no longer admired solely for its traditional dishes but is now gaining ground as a serious contender in global haute cuisine.
“Koki at Capella Hanoi is truly a beacon of Japanese culinary excellence in Vietnam,” the guide’s editorial team wrote.
Dining at Koki has captivated both local and international guests with its unforgettable experience
Until now, Vietnam has never been represented in the World’s 101 Best Steak Restaurants. Koki’s appearance on the 2024 list sets a new benchmark, not only for Capella Hanoi but also for the nation’s fine dining industry. Already famed for its architecture, Capella Hanoi is now the only hotel in the capital with three Michelin-recognized restaurants — a testament to its ambition to deliver more than just luxury accommodations. It is helping redefine the travel experience, where every stay is also a culinary journey, and every dish served is a reflection of Vietnam’s rising status on the world stage.
