Tingara Japanese Restaurant – InterContinental Danang Sun Peninsula Resort
Words: Louise Miller
Photos: Monica Tindall
Last year, Monica wrote about the InterContinental Danang Sun Peninsula Resort and its Michelin-starred restaurant, La Maison 1888. Both were impressive experiences. Yet, still, I wasn’t prepared for the beauty we were about to discover at Tingara, the resort’s newest Japanese omakase restaurant.
We follow our host through the hotel, glimpsing its private bay at dusk and the cable car that leads down to it. We pass through an entrance bedecked with stunning fish sculptures suspended from the ceiling. This creates the illusion that we are wading through the ocean to arrive at our destination for tonight’s dinner, Tingara.
Here, the oceanic theme abounds, not only in fish sculptures and the seafood-centric menu but also in the design of the dimly lit restaurant, where its aquamarine tones and enormous shell-like ventilation hoods over the central circular bar enhance the underwater ambience.
Tingara’s culinary leader, Chef Junichi Yoshida, founder of Michelin-starred Ishigaki Yoshida in Tokyo, has designed four omakase menus. Omakase means, ‘I leave it up to you.’ Once diners have chosen between the Sushi or Teppanyaki Signature or Experience selections, they need only sit back and witness the chef’s artistry unfold before them.
Having chosen the Omakase Sushi Experience, we begin with a welcome glass of Beaumont des Crayères Grande Réserve Champagne. Its elegance sets the tone for all that is to follow. Seated at the bar, we enjoy our bubbles while observing the team of Japanese chefs fully immersed in their tasks, moving in perfect harmony with minimal words exchanged. The entire operation flows with sleek precision and an atmosphere that is, fittingly, zen.
The omakase experience is almost as much about the culinary theatre as it is about the food itself. We are captivated as knives glide through fish fillets to produce slices of perfect uniformity; fillets prepared for chargrilling by threading skewers through the fish with equidistant spacing and the rice mixed with Yokoi red vinegar for Edomae style sushi. Each movement flows with such grace that it feels almost hypnotic, a mesmerising coordination of both technique and tradition.
With anticipation now at its peak, we are served the first plate: Scallop, Dadacha beans, Caviar and Charcoal Sasanishiki Rice Chips with Wasabi Pickled Sauce. The striking contrast of colours in this dish whets our appetites further and is indicative of the balance in flavours. Sweet Hokkaido scallop is offset by the briny bursts of caviar, as the earthiness of the dadacha beans contrast with the nuttiness and crisp texture of the rice chip.
Our scallop opener is swiftly followed by Crab, Seafood with Miso Sauce and Japanese Jelly. It is as visually striking as its predecessor and as elegant as the cocktail coupe in which it is served. The sweet, tender Hokkaido hairy crab meat contrasts beautifully with the delicate and mildly earthy notes of the okra purée and briny Bonito-infused jelly.
Chef sears the next dish, Charcoal-grilled Bonito with Vegetables and Onion Soy Sauce, before our eyes on the charcoal grill that lies just beyond the bar. A perfectly chargrilled slice of bonito is elegantly garnished with finely julienned vegetables on a bed of onion soy sauce. The grilling process evens out the rich umami flavours that lie just below the bonito’s skin, creating a flawless 2mm cooked perimetre with the interior remaining tender and rare.
During the brief interlude that follows, our sake sommelier presents a bottle of Dassai Junmai Daiginjo 39 with a choice of drinking vessels. Whilst the concept of ‘pairing’ in the world of wines is about complementing food and wine, it is the choice of drinking vessel that is said to enhance the sake experience. We follow our sommelier’s advice to choose a wider-rimmed glass with a narrower base to enhance the pleasant aromas of the Daiginjo sake.
Set before next us is the dish that has captivated my curiosity from the start of its preparation – Handmade Izumo Soba Noodles with Abalone Liver Sauce. We’ve been watching our chef meticulously prepare the largest abalone I have ever seen, trimming away its tough outer edges with precision. Once left with only the central meaty part of the mollusc, he glides his knife through to create delicate slices that he places atop a bed of abalone liver sauce and handmade izumo soba noodles. The powerful umami notes are countered by a delicate sweetness. Equally, the al dente texture of the soba noodles and the slight chewiness of the mollusc are offset beautifully by the velvety liver sauce.
Charcoal-grilled Nodoguro with Ponzu Sauce, delicate slices of rosy seabass, arrive next. Garnished with julienned spring onion, adding a crisp herbal brightness and accompanied by a tangy yet delicate ponzu dipping sauce, this dish tastes fresh and light.
The moment has now arrived for the menu’s focal point, Chef’s Signature Sushi Selection. Ultra-fresh fillets of no fewer than six different fish are presented to us on a rectangular dish before the chef starts to shape the warm, vinegar-coated sushi rice into quenelles that he delicately smears with wasabi before topping with fish. The selection includes mackerel, flounder, squid, botan ebi shrimp and the pinnacle of sushi indulgence, the highly coveted cuts of bluefin tuna, akami and otoro. They are all exquisite, showcasing the fish’s freshness and the chef’s knife skills.
Just as we think our indulgence is nearing its conclusion, the chef starts to prepare a hand roll. Sushi rice, minced toro, yellow daikon, and the finest touch of wasabi are assembled on a nori sheet and presented to us in neatly wrapped envelopes. Again, the flavours are perfectly balanced and utterly irresistible.
As we enjoy the rolls, the chef prepares a sweet rolled omelette. He starts by whisking eggs with a sweet dashi broth, then pours a portion of the mixture into a rectangular pan, cooking it until he can fold the layer of omelette over itself. He adds more of the raw mixture and repeats the process, carefully folding and layering until the omelette roll is fully formed. Finally, he slices it into perfectly uniform pieces, each revealing the numerous delicate layers in its cross-section. The result is airy, delicate, and incredibly satisfying.
A bowl of Japanese Miso Soup soup follows this. Warm and soothing, it feels nourishing and restorative. It is a comforting endnote that seems to aid digestion and concludes the savoury part of our meal.
Our dessert is Warabi Mochi with Brown Sugar Syrup on Yame Matcha Ice-cream. Earlier, we watched in awe as the chef spent at least twenty minutes patiently heating and mixing the mochi mixture until it achieved the perfect elastic texture. Now cooled, it is expertly cut into dainty pieces and generously coated in nutty, aromatic, roasted black soybean powder. The mochi is paired with a delicate, velvety yame matcha ice cream quenelle and a drizzle of luscious brown sugar syrup.
The Sushi and Teppanyaki Signature menus are VND 5.888.000++ per person and the Experience menus VND 8.888.000++ per person. All include a glass of either sake or Champagne.
Reasons to visit Tingara Japanese Restaurant Danang: Outstanding service, Japanese culinary artistry at its finest, exquisite flavours and highly prized ingredients in a beautiful and sophisticated setting.
Tingara Japanese Restaurant Danang
InterContinental Danang Sun Peninsula Resort
Son Tra Peninsula, Danang, 550000 Vietnam
+84 236 393 8888
www.danang.intercontinental.com
@intercontinentaldanang
Link to Tingara at InterContinental Danang Sun Peninsula Resort on Google Maps
Tingara Japanese Restaurant Danang Opening Hours
Tuesday – Saturday: 18:00 – 22:00
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