Cover A culinary and resort experience like no other awaits at Tingara (InterContinental Danang Sun Peninsula Resort), where Japanese gastronomy meets coastal luxury. Photo: InterContinental Danang
A culinary and resort experience like no other awaits at Tingara (InterContinental Danang Sun Peninsula Resort), where Japanese gastronomy meets coastal luxury. Photo: InterContinental Danang
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At Tingara, located in InterContinental Danang Sun Peninsula Resort, diners are immersed in an exquisite culinary journey, discovering Japanese flavours elevated by an extraordinary setting.
These days, travel extends far beyond sightseeing. It has become a means of cultural immersion, with cuisine serving as a powerful storyteller. Today’s discerning traveller seeks destinations where breathtaking views converge with singular flavours—where each dish evokes a sensory narrative and leaves an indelible memory. From vibrant street food scenes to the sophistication of haute cuisine, food has evolved into a defining element of every journey. At InterContinental Danang Sun Peninsula Resort, the debut of Tingara adds a new dimension—a remarkable Japanese culinary destination promising a voyage of unforgettable tastes.
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Cuisine as the soul of the travel experience
In the evolving landscape of global tourism, gastronomy has taken centre stage. No longer merely a backdrop, food now shapes the very essence of travel. For the modern explorer, a dish offers more than sustenance—it serves as a portal into a region’s heritage and cultural identity. Flavour, texture, and visual artistry are often valued above more traditional metrics such as lodging or scenery. When cuisine fails to delight, interest in a destination can quickly wane.
Above No longer merely a backdrop, food now shapes the very essence of travel. Photo: InterContinental Danang
Above Flavour, texture, and visual artistry are often valued above more traditional metrics such as lodging or scenery. Photo: InterContinental Danang
No longer merely a backdrop, food now shapes the very essence of travel. Photo: InterContinental Danang
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Luxury resorts are rising to this shift, placing increasing emphasis on the culinary realm. Their ambition extends well beyond serving meals—they craft taste-driven journeys marked by artistry and intention. From assembling elite culinary teams and sourcing premium ingredients to curating sophisticated dining spaces and immersive storytelling, the goal is to elevate the entire guest experience through exceptional food.
Savouring Japanese flavours on the “Milky Way”
InterContinental Danang Sun Peninsula Resort has recently unveiled Tingara, its newest culinary addition—a Japanese dining concept poised to redefine the gastronomic landscape of Central Vietnam.
Named after the Okinawan word for “Milky Way,” Tingara takes inspiration from the cosmos, with a dreamlike setting conceived by designer Bill Bensley. Perched atop the lush Son Tra Peninsula and encircled by rainforest, the restaurant boasts panoramic views of forested peaks, glistening sea, and the starlit sky. This celestial canvas enhances every element of Tingara’s interactive fine dining experience.
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Above InterContinental Danang Sun Peninsula Resort has recently unveiled Tingara, its newest culinary addition—a Japanese dining concept poised to redefine the gastronomic landscape of Central Vietnam. Photo: InterContinental Danang
InterContinental Danang Sun Peninsula Resort has recently unveiled Tingara, its newest culinary addition—a Japanese dining concept poised to redefine the gastronomic landscape of Central Vietnam. Photo: InterContinental Danang
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Above Named after the Okinawan word for “Milky Way,” Tingara takes inspiration from the cosmos, with a dreamlike setting conceived by designer Bill Bensley. Photo: InterContinental Danang
Above This celestial canvas enhances every element of Tingara’s interactive fine dining experience. Photo: InterContinental Danang
Named after the Okinawan word for “Milky Way,” Tingara takes inspiration from the cosmos, with a dreamlike setting conceived by designer Bill Bensley. Photo: InterContinental Danang
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The kitchen is led by Executive Chef Junichi Yoshida, a Japanese culinary virtuoso whose multi-Michelin-starred career spans Tokyo and Hanoi. His guiding ethos, shuhari—the art of mastering slow cuisine—anchors a menu that unites Japan’s finest imported ingredients with the seasonal abundance of Central Vietnam.
Above The kitchen is led by Executive Chef Junichi Yoshida, a Japanese culinary virtuoso whose multi-Michelin-starred career spans Tokyo and Hanoi. Photo: InterContinental Danang
The kitchen is led by Executive Chef Junichi Yoshida, a Japanese culinary virtuoso whose multi-Michelin-starred career spans Tokyo and Hanoi. Photo: InterContinental Danang
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Above Executive Chef Junichi Yoshida's guiding ethos, shuhari—the art of mastering slow cuisine—anchors a menu that unites Japan’s finest imported ingredients with the seasonal abundance of Central Vietnam. Photo: InterContinental Danang
Executive Chef Junichi Yoshida's guiding ethos, shuhari—the art of mastering slow cuisine—anchors a menu that unites Japan’s finest imported ingredients with the seasonal abundance of Central Vietnam. Photo: InterContinental Danang
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Guests opting for the Omakase journey will find themselves at the heart of the action. Here, the kitchen becomes a stage, where diners enjoy a front-row seat to the meticulous artistry of the chefs. At the Teppanyaki Counter, Executive Chef Tetsuhiko Isozaki employs both teppan and charcoal grills to bring out the character of each ingredient. His precision, paired with engaging storytelling, ensures each moment is as captivating as it is delicious.
Above Here, the kitchen becomes a stage, where diners enjoy a front-row seat to the meticulous artistry of the chefs. Photo: InterContinental Danang
Above Executive Chef Tetsuhiko Isozaki employs both teppan and charcoal grills to bring out the character of each ingredient. Photo: InterContinental Danang
Here, the kitchen becomes a stage, where diners enjoy a front-row seat to the meticulous artistry of the chefs. Photo: InterContinental Danang
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Above Guests opting for the Omakase journey will find themselves at the heart of the action. Photo: InterContinental Danang
Above Each moment is as captivating as it is delicious. Photo: InterContinental Danang
Guests opting for the Omakase journey will find themselves at the heart of the action. Photo: InterContinental Danang
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At the Sushi Bar, Chef Tsuneyoshi Taira transforms premium seafood—sourced from elite local and international purveyors—into edible works of art. Nigiri, sashimi, and house-special sushi creations are prepared with finesse, offering a level of refinement rarely found elsewhere in Vietnam.
Above At the Sushi Bar, Chef Tsuneyoshi Taira transforms premium seafood into edible works of art. Photo: InterContinental Danang
Above Nigiri, sashimi, and house-special sushi creations are prepared with finesse, offering a level of refinement rarely found elsewhere in Vietnam. Photo: InterContinental Danang
At the Sushi Bar, Chef Tsuneyoshi Taira transforms premium seafood into edible works of art. Photo: InterContinental Danang
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The culinary experience is further enhanced by an impressive drinks selection. From sake, shochu and Japanese whisky to crisp cocktails, fine wines, and artisanal teas, each beverage is handpicked and curated by sake connoisseur Tri Tran to complement the cuisine beautifully.
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