Chef Junichi Yoshida is renowned as the first chef to be awarded a Michelin star specifically for a teppanyaki restaurant, marking a significant achievement in Japanese cuisine. He is known for pioneering a 'new era'...
Tingara is a modern Japanese dining experience located within the luxurious InterContinental Danang Sun Peninsula Resort on the Son Tra Peninsula. It is known for its unique bird's nest-inspired design and offers a high-end Omakase experience, described as a 'culinary star sphere' or 'enchanting culinary universe'.
The restaurant is positioned as a high-end culinary destination, described as an 'enchanting culinary universe' and 'culinary star sphere' offering 'high-class Omakase from renowned chefs,' suggesting a very positive and luxurious perception.
Additional Details
The name 'Tingara' is inspired by the Okinawan language, meaning 'river of stars,' reflecting the restaurant's concept of an 'under-the-stars' dining journey.
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Awards & Recognition
Michelin-starred Chef Junichi Yoshida • 2024
4
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.
Incredible teppanyaki experience with excellent wine list and service. We sat as chef prepared course after course in front of us in the intimate setting. The service was spectacular, waiting on us at every moment and explaining the dishes in detail. We were stuffed by the end. Some of the dishes included wagyu, dragon lobster, sea urchin, beef tartar with caviar, and more. Lasted over 2 hours and can’t recommend it enough if you want a nice fine dining experience in Da Nang.
