Restaurant in Hanoi, Vietnam
Michelin teppanyaki; book early, dress sharp.
Hibana by Koki holds back-to-back Michelin stars (2024 and 2025) and 75 La Liste points, making it the most credentialled teppanyaki counter in Hanoi. At ₫₫₫₫ pricing in the French Quarter, it delivers a structured, counter-seated experience that rewards full commitment. Book well in advance — this is a Hard booking, and the format does not work as takeout.
If you are choosing between Hibana by Koki and Gia for a high-end dinner in Hanoi's French Quarter, the decision comes down to format: Gia offers Vietnamese contemporary cuisine at the same ₫₫₫₫ price tier with a more flexible ordering structure, while Hibana by Koki commits you to the teppanyaki counter and the performance that comes with it. For a food-forward traveller who wants to watch chef Hiroshi Yamaguchi work a flat iron grill, Hibana is the right call. It holds a Michelin star for both 2024 and 2025, plus 75 points in the 2025 La Liste ranking, which puts it in credible company regionally. Book it, but book it early.
Hibana by Koki sits at 11 Lê Phụng Hiểu, in the French Quarter of Hoàn Kiếm, one of the most walkable and historically dense pockets of Hanoi. The address alone signals intention: this is not a casual neighbourhood teppanyaki spot. The French Quarter carries a century of architectural gravity, and a Michelin-starred Japanese teppanyaki counter positioned here is making a deliberate statement about where fine dining in the city is heading.
Teppanyaki as a format is inherently spatial. The counter, the grill, the chef's hands in front of you — this is theatre with a fixed seating arrangement, and the room's intimacy is the whole point. At a teppanyaki venue of this calibre, you are not choosing between a window table and a booth; you are choosing to sit close to the heat and the action. That proximity shapes everything: the pacing, the conversation, the way each course arrives. Compared to the more expansive dining room formats at peers like Azabu in Hanoi or teppanyaki institutions such as Ishigaki Yoshida in Tokyo or Oribe in Osaka, Hibana's French Quarter setting suggests a more contained, focused room — the kind where you notice if someone at the counter is not engaged.
Chef Hiroshi Yamaguchi leads the kitchen. The back-to-back Michelin stars suggest consistency rather than a one-year breakthrough, and a La Liste score of 75 points in 2025 adds an independent data point from a ranking system that evaluates across a broader global set than Michelin alone. For the food-focused traveller who tracks these credentials seriously, this is a venue that has shown up in two major international assessments in the same year , that matters when you are calibrating a dining itinerary across Hanoi, Ho Chi Minh City, or a wider Vietnam trip that might also include Anan Saigon or La Maison 1888 in Da Nang.
On the question of teppanyaki and takeout: this is a format that does not translate off-premise. The precision of teppanyaki cooking , proteins finished to temperature on a flat iron, sauces reduced to order, sequencing tied to the theatre of the counter , collapses in a delivery container. If you are considering whether to order in rather than dine at the table, the answer is no. The value here is inseparable from being present. Venues like Koji in Paris or Kazumi in Angers operate in the same format logic: the food is built for the room. Hibana is worth your time only if you are actually sitting at the counter.
The Google rating stands at 4.7 across 176 reviews, which for a ₫₫₫₫ venue in this city is a strong signal that the experience lands consistently across different diner types, not just well-travelled regulars who arrived with calibrated expectations. For context, a Michelin-starred restaurant with a sub-4.5 Google score often indicates a gap between critical appreciation and guest experience. That gap does not appear to exist here.
For travellers building a Hanoi dining itinerary, Hibana is the right choice on the night you want structure, ceremony, and a meal that requires full attention. Balance it with something lower-key from our full Hanoi restaurants guide , a bowl at Phở Bò Ấu Triệu or a lunch at 1946 Cua Bac , to avoid tipping the trip too far into formality. See also our guides to Hanoi hotels, Hanoi bars, Hanoi experiences, and Hanoi wineries to round out your stay.
Booking difficulty is rated Hard. At ₫₫₫₫ pricing with Michelin recognition and a format that, by design, limits cover count, availability at Hibana moves fast. Book as far in advance as your plans allow , this is not a walk-in venue. If you are visiting Hanoi during the cooler season between October and March, when tourist density in the French Quarter peaks, lead times will be longer. No booking method or hours are listed in our data, so contact the venue directly via their address at 11 Lê Phụng Hiểu, Hoàn Kiếm, for current reservation details.
| Detail | Hibana by Koki | Gia | Tầm Vị |
|---|---|---|---|
| Cuisine | Teppanyaki (Japanese) | Vietnamese Contemporary | Vietnamese |
| Price tier | ₫₫₫₫ | ₫₫₫₫ | ₫₫ |
| Michelin recognition | 1 Star (2024, 2025) | Check Pearl | , |
| Google rating | 4.7 (176 reviews) | Check Pearl | Check Pearl |
| Booking difficulty | Hard | Moderate | Easier |
| Format | Counter / teppanyaki | À la carte / tasting | À la carte |
| Leading for | Special occasion, solo, couple | Group dining, local cuisine | Casual, value |
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Hibana by Koki | Teppanyaki | ₫₫₫₫ | Hard |
| Tầm Vị | Vietnamese | ₫₫ | Unknown |
| Gia | Vietnamese Contemporary | ₫₫₫₫ | Unknown |
| 1946 Cua Bac | Vietnamese | ₫ | Unknown |
| Bun Cha Ta (Nguyen Huu Huan Street) | Noodles | ₫ | Unknown |
| Phở Bò Ấu Triệu | Street Food | ₫ | Unknown |
Side-by-side comparison to help you decide where to book.
Yes — teppanyaki counter formats are one of the few fine-dining setups that genuinely work solo. Sitting at the pass at a Michelin-starred teppanyaki counter like Hibana by Koki gives you a direct sightline to chef Hiroshi Yamaguchi and no awkward table dynamics. At ₫₫₫₫ pricing, solo diners pay the same per-head rate, so decide whether the experience itself justifies the spend without splitting a bottle.
Specific menu items are not published in available sources, which is common for Michelin-starred teppanyaki where the menu rotates and the chef's selection is the point. At ₫₫₫₫ pricing with a 2025 Michelin star, Hibana by Koki is structured around a chef-led format rather than à la carte choices — go in expecting to follow the kitchen's lead rather than ordering off a fixed menu.
For teppanyaki specifically, yes — the format only makes sense as a chef-led progression, and Hibana by Koki's consecutive Michelin stars in 2024 and 2025 plus a La Liste ranking of 75 points confirm the kitchen is operating at a consistent level. If you want more editorial control over what you eat, Gia in the same neighbourhood offers a different format at comparable prestige. Hibana rewards diners who want to watch the craft and let the kitchen decide.
At ₫₫₫₫ with back-to-back Michelin stars and a La Liste Top Restaurants placement (75pts, 2025), Hibana by Koki prices in line with what the recognition warrants in a Hanoi context — where ₫₫₫₫ still sits below comparable starred teppanyaki in Tokyo or Singapore. The question is format fit: if teppanyaki theatre and a chef-driven counter are what you want, the value holds. If you're after Vietnamese cooking at a similar tier, Gia or Tầm Vị make a stronger case.
A Michelin-starred teppanyaki counter in Hanoi's French Quarter at ₫₫₫₫ pricing calls for smart dress at minimum — collared shirts for men, equivalent for women. Hibana by Koki has not published a formal dress code, but the setting and price point make casual attire a poor fit. Avoid anything you would not wear to a business dinner.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
