最新のブラウザをご利用ください。

現在お使いのバージョンの Internet Explorer はまもなくサポートされなくなります。サポートされないブラウザでは、一部の機能が正常に動作しない可能性があります。最新のブラウザにアップグレードして下さい。

  • Google Chrome

  • Firefox

  • Safari

  • Internet Explorer 11+

concept

Ho Chi Minh City that formerly called Saigon is the largest commercial city in Vietnam. In the renowned New World Saigon Hotel in its center, in Phuong 1, the teppanyaki Japanese cuisine restaurant – Kacyo – has been newly opened.

With our wish to promote Japanese delectables to the world, Kacyo began to open its restaurants overseas. Following its opening in Singapore, here in Vietnam, we now serve you authentic Japanese food of the best quality Japanese beef of Class A5, seafood from Japan, rice, seasonings, and all the delicious foods Japan takes pride in, prepared and cooked by the skilled hands of Japanese chefs.

History of Kacyo

A Ryotei (Japanese-style restaurant) ‘Kacyo’ was built in 2nd year of the Showa era. Since then, it has been known as a reputed Ryotei representing Tokyo through the period of horrible war. At the time, Ryotei refused first-time customers. The environment regarded tradition and social standing as significant; therefore, only limited people such as a Prime Minister, people in large companies organizing business dinners, Kabuki actors and actors could visit there.

At the same time, Kacyo had a role as a guest house for VIPs from abroad. Thus, photos of famous Chaplin and Walt Disney playing a ditty with Geishas in the parlor are still remained.

fter that, the era was sifted to Heisei and the Ryotei culture has been declined as the time passed. Therefore, Kacyo ends the Ryotei style which is excessively formal.
While the appearance of the time-honored Ryotei has been remained, it has been combined with modern arts and opened to all the general customers. Therefore, the Ryotei has revolutionized to the new Ryotei style restaurant.

Uniqueness of the restaurant in Ginza

fresh dishes made with Tsukiji market seafood in a tasteful and traditional Japanese atmosphere
Since freshness is hugely important when it comes to sashimi, the fish is brought in daily from Tsukiji fish market and fishermen from Amakusa in Kumamoto province. The lack of an intermediary seller allows for the fish to be delivered fresh and served for a reasonable price. Taichazuke uses wild snapper caught in Amakusa, Kumamoto province. The yam and donko shiitake mushrooms are also from Kumamoto. Both ingredients can be cooked in multiple ways; the yam is sometimes served grated, and the shiitake mushrooms filled and fried. The restaurant serves course menus both day and night, and most guests make reservations before coming. The chefs pay extra attention to serving new dishes every time, without using ingredients guests don't like. The restaurant is suitable for serving important guests as it has charming traditional Japanese interior and refined private rooms. Tell us how many are in your party and we will arrange the seats and plan on when to serve the dishes. ... learn more from chef