Tingara

Tingara, the only Japanese restaurant at the hotel. This place offers both omakase and teppanyaki, and during this visit I tried the teppanyaki experience. The ingredients focus on fresh seafood from Japan and premium wagyu. One of the highlights was the Premium Wagyu Yaeyama-Kyori — incredibly tender and flavorful, grilled right in front of you, which makes the whole live cooking experience even more enjoyable. The fried rice at the end of the course was also excellent and a perfect way to finish the meal. The design of the restaurant is another highlight. Created by Bill Bensley, the circular “bird’s nest” space feels like it’s floating in the middle of the rainforest, with blue fish mobiles hanging above and beautiful views of the surrounding greenery. If you enjoy taking photos, this place is definitely not to be missed — it’s incredibly photogenic.

Everything was great here. I ordered the standard teppanyaki set but I wished I’d ordered the more extensive set instead. Each dishes were done really well the chefs will show you the ingredients too. Only thing I thought could be better was the showmanship that we typically see in Japan. Some flambé etc would be fun - after all that’s what teppanyaki is about!

We ordered the course set, and the whole experience was impressive. The atmosphere was wonderful, the service was excellent, and all the staff were very welcoming and friendly. Every dish was incredibly delicious. Highly recommended! I love it at all

​We recently had the Teppanyaki Experience Dinner Set at Tingara in the InterContinental Danang. ​The Highlight: The Premium Wagyu Yaeyama-Kyori Beef was the clear standout. It was prepared with a "crispy grilled" finish that gave the exterior a great texture while keeping the inside incredibly tender. If you’re a fan of high-end Wagyu, this won't disappoint. ​Other Courses: ​Hokkaido Scallops & Crab Soufflé: Both were fresh and served as light, flavorful starters. ​Soba with Sea Urchin: A nice touch having handmade noodles; the uni sauce was rich without being overpowering. However, I did think the soba could be more al dente. ​Dessert: The Chestnut Mont Blanc with strawberry sorbet was a solid, balanced finish. Sashimi 3 Kinds: This wasn't on the menu and was ordered separately. How can you be in a Japanese restaurant without having some sashimi! And it didn't disappoint! Fresh and melt in your mouth. ​Sake: We paired the meal with the Niwano Uguisu Oukara Honjozo. It’s a very dry, crisp sake that worked well to cut through the richness of the beef and the sea urchin. ​Overall: Excellent service and high-quality ingredients. A great choice for a special dinner if you are staying at the resort.

Fantastic food service and atmosphere all around . I had the teppanyaki set and added the tuna and salmon nigiri . Highly recommend !