You’ve never tasted Vietnamese done this way. While dishes on An Di’s menu may sound familiar, head chef Chihiro Naito has reimagined classic Vietnamese fare – think rice paper rolls, pho and bánh xèo – with local Japanese ingredients, resulting in a medley of fresh, vibrant flavours.
Formerly from two-Michelin-starred Tokyo restaurant L’Effervescence, Naito executes each dish with great refinement. There are elegantly arranged rice paper rolls full of seasonal herbs, but the crowd-pleasing tea leaf salad is a show-stopper – a bowl of fermented Japanese tea leaves crowned with an array of nuts and vegetables, including toasted coconut, sesame seeds and crunchy cucumber. Produce comes from farmers throughout Japan as well as the Farmers Market at UNU.
Tables are for two and four people, with only 24 seats available, so you’ll need to book ahead of time. The omakase dinner is ¥9,700 while the weekend lunch course is ¥8,700. If you opt for the alcohol pairing, expect innovative sake and lots of natural wines from Japan and abroad.