SPECIALTY
Modern Japanese / Innovative Japanese Omakase
OPENING YEAR
2025
FOUNDERS
Mr. Kawamoto
Mr. Saito
ADDRESS
24 Phan Ke Binh, Cong Vi,
Ba Dinh, Ha Noi City
HOSHIZAKI WORKS
Kitchen design, Installation & After-sales
INTRODUCTION
Kappo Sue Omakase represents a refined expression of modern Japanese dining, where time-honored techniques, seasonality, and craftsmanship are elevated through a contemporary perspective. Founded by Mr. Masanao Saito — Founder & Executive Chef of Masa Saito Pte. Ltd. — the restaurant reflects a culinary philosophy shaped by deep Japanese tradition and extensive international experience. The origins of Kappo Sue trace back to Singapore, where Mr. Saito was operating Masa Saito Innovative and first connected with Mr. Kawamoto, the key investor behind the project. While initially envisioned as a culinary school, the concept evolved into a restaurant inspired by Vietnam’s dynamic growth and Hanoi’s rich culinary culture, leading to the opening of Kappo Sue in Hanoi.
“HAVING WORKED WITH HOSHIZAKI IN SINGAPORE, CONTINUITY AND TRUST WERE ESSENTIAL FOR US IN VIETNAM.
THEIR RELIABLE SUPPORT AND CONSISTENT QUALITY ALLOW US TO FOCUS ENTIRELY ON THE CRAFT —
PRESERVING JAPANESE STANDARDS, EVEN FAR FROM HOME.”
MR. MASANAO SAITO - Founder & Executive Chef, Masa Saito Pte. Ltd.
Kappo Sue marks a new chapter in Mr. Masanao Saito’s culinary journey, extending his philosophy from Singapore to Vietnam. Shaped by a shared vision with Mr. Kawamoto, the restaurant was conceived not only as a dining destination, but as a platform to introduce refined Japanese cuisine within a new cultural context. Vietnam’s rapid economic growth and Hanoi’s evolving dining scene provided a natural foundation for a modern Japanese omakase experience rooted in authenticity and craftsmanship.
With extensive experience operating a real estate development and investment company in Vietnam, Mr. Kawamoto recognized the country’s potential as a dynamic market. Beyond economic factors, he observed a natural affinity between Hanoi’s culinary culture and Japanese cuisine, particularly in its approach to seasoning, balance, and respect for ingredients. This alignment reinforced the belief that authentic, yet innovative Japanese dining could resonate deeply with local diners.
Guided by the concept of Modern Japanese / Innovative Japanese, Kappo Sue’s cuisine is grounded in classical Japanese techniques while subtly incorporating Western and international influences. Seasonality remains central to the menu, with carefully selected ingredients allowing each course to reflect the rhythm of nature and the character of the season.
Dining at Kappo Sue is designed as an intimate, multi-sensory experience. Through the live counter dining format, guests are invited to engage directly with the artistry of cooking – from visual presentation and aroma to the quiet sounds of preparation – creating a close connection between chef, ingredients, and diner.
To maintain Japanese quality and hygiene standards abroad, Kappo Sue partnered with HOSHIZAKI, utilizing kitchen equipment equivalent to those used at Mr. Saito’s restaurant in Singapore, supported by reliable installation and after-sales service. Looking ahead, Kappo Sue aspires to expand while nurturing young Vietnamese talent, continuing its commitment to craftsmanship, authenticity, and uncompromising standards.
