Regent Phu Quoc debuts Japanese-French restaurant Oku

The menu at Oku focuses on dishes that are both thoughtfully and deliciously prepared while remaining gastronomically refined. A modern twist on the classic brasserie, Oku’s menu is rooted in the French tradition of combining the perfect blend of fresh ingredients with timeless execution.

Oku is now open from 6pm from Thursday to Saturday every week

Oku’s interior design, by Blink Design Group, is a tribute to this tradition in its use of classic elements such as: globe lights, patterned floors, cozy banquettes, and modern ironmongery details.

It also unites Eastern and Western designs by taking Japanese ornamentation and merging it with modern design principles.

Displaying a high level of precision and perfection, just as an omakase chef takes special attention to select ingredients to create a meal as an artistic expression, so does the meticulous woodworker who prepares carefully selected slabs of wood and cuts them so perfectly that the joinery itself becomes a work of art.

Architecture, wall murals, textiles, and lacquer work are inspired by traditional Japanese details and reinvented to reveal a new design aesthetic.

Bruno Anon, executive chef at Regent Phu Quoc said, “The launch of Oku is a much awaited addition to the increasingly elevating lifestyle experiences available in Vietnam. Oku offers guests an effortlessly elegant dining experience encapsulating a tale of travel, taking guests on a culinary journey through the best of contemporary French and Japanese cuisine. We look forward to welcoming guests to experience it first-hand."

As evening falls, diners will enjoy an almost theatrical ambience as flames curve around the omakase counter.

The seasonal menu at Oku is designed by emerging Chef Andy Huynh and embraces a wide selection of traditional dishes served with an unconventional twist including favourites such as Japanese golden eye snapper with umeshu and dill, wagyu beef croquettes, dover sole with yuzu-caviar beurre blanc, and Japanese A5 wagyu striploin with wasabi crème fraiche and aged balsamic.

At the omakase counter, guests can choose between a gourmet and a classic menu, both of which offer an interactive experience. The chefs take the role of hosts and provide an experience tailored to every guest.

The omakase menu includes dishes such as foie gras chawanmushi, a traditional Japanese dish that is eaten with a spoon instead of chopsticks; salad niçoise, combining traditional French ingredients with Japanese ones; and wagyu beef tartare, a beef striploin tartar on a nori chip accompanied by caviar from France and seasoned with Kinzami wasabi, among other surprising servings.

For the most authentic Oku experience, guests are encouraged to pair their evening with a curated selection of artisanal sake, wine, and cocktails that will take them on a journey through the different regions of Japan and France.

“At Oku, we source products in the height of their season, as our food is very seasonal, this assists us in respecting food that can be eaten at the perfect time. My goal is to create memorable experiences for guests who will be coming back to Oku time and time again. We have an exciting line-up of dining experiences for guests at Oku and a team that is passionate, creative and innovative.” said Oku chef de cuisine Andy Huynh.

Oku is situated on the ground floor of Regent Phu Quoc, open from 6pm from Thursday to Saturday every week, and offers diners a choice of two private rooms, an omakase counter, as well as indoor and outdoor seating options. The guests will see a mix of couples out to mark a milestone, business partners celebrating, and groups of friends and families gathering together.

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