Sushi Rei

Sushi Rei is down an alley off Nguyen Thi Minh Khai Street in central Saigon, in a building designed by Japanese architect Joe Chikamori. The counter seats eight, with two dinner rounds a night. Head chef Tomohiro Sawaguchi, known as Tomo, trained at ryotei and sushi restaurants in Japan, Delhi, Bangkok and Kuala Lumpur, and has led the kitchen since 2015.

Hokkaido rice is polished on site and seasoned with a blend of red and yellow vinegars. Fish comes from markets across Japan through brokers twice a week and is aged where it suits. Shio costs 4,000,000 VND for eight dishes, four sashimi and six nigiri; the signature Rei course is 4,800,000 VND, Umi is 5,200,000 VND, and Tsuki, a personalised course, starts at 7,000,000 VND. Prices exclude 10% VAT and 5% service.

Rei suits serious sushi diners and visitors from Japan. The sake list runs to dozens of labels. Tsuki must be booked at least seven days ahead; contact the restaurant by phone or email.