Michelin-starred chef Junichi Yoshida launches Tingara at Intercontinental Danang

David Ho flies to Vietnam for the grand opening of Tingara, the new Japanese restaurant by Michelin-starred chef Junichi Yoshida at the Intercontinental Danang Sun Peninsula Resort

Over a decade ago, an ex-partner and I were asking around for holiday ideas and we were recommended the then newly opened Intercontinental Danang Sun Peninsula Resort. While we never got around to making a trip there, the suggestion stuck in my mind as we heard great things about the beauty of the property and its grounds.

Fast forward to the present, there’s a whole new reason to visit Intercontinental Danang besides its White Lotus-esque scenery. The hotel has added a new restaurant to its premises – Tingara. The contemporary Japanese restaurant is overseen by consulting chef Junichi Yoshida, the first ever recipient of a Michelin star for teppanyaki at his acclaimed restaurants in Tokyo and Hanoi.

The new dining spot is located at Heaven, the highest of the three levels that comprise Intercontinental Danang’s sprawling grounds that are built into the side of a forest-covered hill that leads all the way down to a private beach (hence why the lower levels are known as Sky and Sea). 

When we first arrived at the resort, we were immediately struck by the art-inspired designs of the famed Bill Bensley, whose works we’ve seen and enjoyed at other properties like the JW Marriot Phú Quốc. His signature high ceilings, larger-than-life maximalism, and quirky décor always makes us feel like we are walking into a surrealist setting. The flora and fauna of the Son Tra Peninsula added to the feeling as there were plenty of wildlife (mainly monkeys) and greenery outside to match the busy black-and-white-with-a-bright-splash-of colour theme of the interior design within the hotel’s establishments.

When we get to Tingara at sunset for a front-row seat of its grand opening, we first head to its balcony for sundowners and are treated to a stunning view of sky, land, and sea from its lofty perch. As the skies darkened and the stars came out, we could see why Yoshida had picked the restaurant’s name, which stands for the Milky Way (or the more poetic direct translation “river of stars”) in Okinawan dialect.

Also see: The JW Marriott Phú Quốc brings us back to school on a Vietnamese island

As we made our way to the restaurant’s main hall, the Milky Way theme continues in the form of a school of giant fish above us, another Bensley design that make us feel like we are in the middle of a performance of “Under the Sea”. 

Speaking of performance, the kitchen was smack in the centre of the restaurant, marking it as the stage for the evening. We were seated all around and in front of the teppan and robata grills for our fine dining omakase experience, which showcased fresh seafood, premium Japanese beef, and seasonal local ingredients. We are told the imported ingredients (such as Hokkaido scallops, Chiba lobster and the Kuroge wagyu beef) are delivered twice a week directly from Japan, while Yoshida is hands on with his local team in picking the local greens from artisanal suppliers.

In his chat with us via an interpreter, Yoshida sees Tingara as a bridge for Japanese and Vietnamese dining. He is quick to share parallels between Okinawa and Danang in particular, for their shared climate, cuisine and general vibes. Thus, he aims for a “more natural and relaxed atmosphere” that fits the spirit of the seaside setting here than his other restaurants.  

Our meal at Tingara consists of not just teppanyaki, but a fair amount of inventive sushi dishes mixed in too. But the highlight here is the Ultimate Crispy Steak – a prime cut of wagyu beef that is slow-cooked until tender and then finished over a high heat using Kishu Bincyotan charcoal to give it the namesake crispy exterior.  

Yoshida is not just very particular about the beef he picks, selecting only female cattle for their superior flavour, but in how he cooks it too. “When I’m cooking the beef, I imagine that I am the cow and give it an onsen,” he says by way of explanation for the slow-cooking technique he employs. Given that Yoshida’s background is in French techniques, we believe that might have an influence on his approach too.   

The Michelin-starred chef tells #legend of his fondness for meat, which stemmed from childhood when it was only on the table when his father received his annual bonus. Thus, it is no surprise that he treats the meaty dishes here with such reverence. That said, he and his team are prepared to accommodate any dietary requirements that guests might have and have plans to revise the à la carte and tasting menus thrice a year to expand dining options.

Those who love a good drink with their meal would also be delighted with the range of Japanese sake, shochu, premium whisky, wines, cocktails, and even Japanese tea that are available here. The sommelier here is Peter Trí Trần, who moved from Intercontinental Danang’s Michelin-starred French restaurant, La Maison 1888, to help curate the spirits that complement Tingara’s culinary spirit.

Ultimately, Yoshida aims to deliver a “fresh experience” that delivers “a harmony of Japanese and Vietnamese ingredients” in the omotenashi tradition of looking after guests thoroughly and wholeheartedly.  

While I may have been a decade overdue in visiting the Intercontinental Danang, at least I’ve made it at the right time to see the resort rise as a dining destination with the addition of Tingara to their list of establishments.

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