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 for unusual dishes, while guest mixologist, Hoàng from Mizumi Westlake Hanoi complements each Omakase with wasabi-inspired cocktails to perfection.
Oku Restaurant | 24 February