Cover Japanese chef Junichi Yoshida, the brain behind Tingara at InterContinental Da Nang (Photo: InterContinental Da Nang)
Japanese chef Junichi Yoshida, the brain behind Tingara at InterContinental Da Nang (Photo: InterContinental Da Nang)
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The celebrated Okinawan chef behind Hanoi’s Koki and Ishigaki Yoshida—the world’s first Michelin-starred teppanyaki restaurant in Tokyo—brings his signature Japanese precision and produce-driven cuisine to Da Nang with the opening of Tingara at InterContinental Danang
It’s an exciting time to visit Vietnam, especially with its evolving F&B scene, brimming with innovative restaurants led by boundary-pushing chefs, and diners’ renewed appreciation for both local heritage and global culinary influences. Located along the country’s central coast, Da Nang is emerging as a popular holiday destination for Singaporeans, thanks to its luxury resorts, pristine beaches and dynamic dining scene.
Situated within InterContinental Danang is Tingara, the latest Japanese restaurant by acclaimed Okinawan chef Junichi Yoshida, who is also behind the modern Japanese concept Koki at Capella Hanoi, as well as Ishigaki Yoshida, the world’s first Michelin-starred teppanyaki restaurant in Tokyo.
Although born and raised in Okinawa, Japan, Yoshida has a deep connection with Vietnam. “I first fell in love with the personality and culture of the Vietnamese people,” he says, explaining that this inspired him to open his first overseas concept, Koki, in Hanoi in 2022. He also noticed many similarities between Japanese and Vietnamese cuisines—from their shared love of rice to the emphasis on fresh, seasonal ingredients.
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Above Yaeyama-kyori beef tartare tart, dadacha beans, caviar
Yaeyama-kyori beef tartare tart, dadacha beans, caviar
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When the resort invited him to open a restaurant in Da Nang, he was struck by how much it reminded him of his hometown. “The climate and atmosphere resonated with me,” he recalls. “That’s why I decided to take the offer and even chose an Okinawan name for the restaurant.”
At Tingara—which means Milky Way (or River of Stars) in the Okinawan language—Yoshida offers a theatrical dining experience featuring teppanyaki, sushi and seasonal menus. As with his other award-winning restaurants, his cooking follows the Japanese philosophy of shuhari: shu, mastering tradition; ha, learning how to break from it; and ri, creating something original.
He applies this philosophy by integrating Vietnamese herbs and vegetables into Japanese classics, ensuring the flavours complement rather than compete. Whenever he’s in Da Nang, he also explores local markets to discover produce for his seasonal menus. “The strength and flavour of the local spices and herbs also inspire me to keep creating,” he says. One signature dish at Tingara is the “Ultimate Crispy Steak,” a Wagyu beef cut slow-cooked for tenderness before being seared over Kishu binchotan charcoal.
Above Tingara, perched on the rainforest mountainside at InterContinental Da Nang
Tingara, perched on the rainforest mountainside at InterContinental Da Nang
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Above Tingara chefs (from left): Sushi head chef Tsuneyoshi Taira, chef-owner Junichi Yoshida, teppanyaki expert Tetsuhiko Isozaki
Tingara chefs (from left): Sushi head chef Tsuneyoshi Taira, chef-owner Junichi Yoshida, teppanyaki expert Tetsuhiko Isozaki
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The restaurant’s design, by American architect Bill Bensley, immerses diners in the forested mountains and ocean surroundings of Da Nang. At the heart of the restaurant is an open kitchen, where chefs happily explain the origins and preparation of each dish. Teppanyaki expert Tetsuhiko Isozaki customises the journey for each guest, while sushi head chef Tsuneyoshi Taira crafts nigiri and sashimi from top-quality seafood sourced locally and from Japan. Meals can be paired with an extensive selection of beverages—from sake and cocktails to whiskies and fine wines—curated by sommelier Tri Tran.
Compared to his Hanoi restaurant, Yoshida says Tingara is more relaxed, reflecting its resort setting. “We encourage chefs to smile, interact and adapt to different cultures and requests,” he says. This blend of Japanese hospitality and Vietnamese warmth is one reason he sees Da Nang as an exciting culinary destination. He also notes the unique opportunity to work in a “large-scale, beautiful resort, which is something we don’t have in Japan.”
With Tingara opening in April, InterContinental Danang adds another highlight to its culinary repertoire, alongside its acclaimed French restaurant La Maison 1888, Vietnamese eatery Citron, and beachfront grill Barefoot. For Yoshida, it’s another opportunity to bridge the two countries he considers home—Japan and Vietnam.
Credits
Images: InterContinental Da Nang
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
