FUME / Japanese Modern Cuisine

FUME / Japanese Modern Cuisine Modern Omakase showcasing Shun seasonality. Japanese fine-dining experience. Reservations: +84 938 4949 54

We are FUME, Saigon's finest Japanese dining venue, plating the freshest omakase and a-la-carte dishes. Located inside Hai Ba Trung street’s Manufacturer’s Courtyard alley, alongside prominent restaurants like Anh Tukk, Hoa Tuc, The Refinery, El Gaucho, and more. We are a modest fine dining establishment, intimately seating upwards of 40 guests on our main dining floor, 8 counter seats in front of the action of Chef Tsuruhara Shozo and the FUME kitchen team, and a private dining room. Reserve your seats now to experience the city’s must-see restaurant to enjoy the fusion of Japanese flavors by an Escoffier Chef and our extensive wine and sake menu.

𝐋𝐔𝐂𝐊𝐘 𝟕 𝐘𝐄𝐀𝐑𝐒 | 𝐅𝐔𝐌𝐄 𝟕𝐓𝐇 𝐀𝐍𝐍𝐈𝐕𝐄𝐑𝐒𝐀𝐑𝐘This September, FUME celebrates seven years.In Japan, seven is considered a lucky nu...
19/08/2026

𝐋𝐔𝐂𝐊𝐘 𝟕 𝐘𝐄𝐀𝐑𝐒 | 𝐅𝐔𝐌𝐄 𝟕𝐓𝐇 𝐀𝐍𝐍𝐈𝐕𝐄𝐑𝐒𝐀𝐑𝐘

This September, FUME celebrates seven years.

In Japan, seven is considered a lucky number. For our 𝐋𝐮𝐜𝐤𝐲 𝟕 𝐘𝐞𝐚𝐫𝐬, Chef Owner & Executive Chef Tsuruhara Shozo presents three special anniversary evenings, celebrating a seven year journey guided by seasonality, craftsmanship and the spirit of Kodawari.

Our gratitude goes to the fishermen, farmers and producers in Japan and Vietnam who bring the best of each season to our kitchen, and to every guest who has been part of the FUME journey.

Join us from 04 to 06 September to celebrate 𝐋𝐮𝐜𝐤𝐲 𝟕 𝐘𝐞𝐚𝐫𝐬 together.

- PREMIUM 7TH ANNIVERSARY OMAKASE: 5.000.000 VND++
- 7TH ANNIVERSARY TASTING MENU: 2.680.000 VND++

𝟎𝟒 𝐭𝐨 𝟎𝟔 𝐒𝐄𝐏, 𝟐𝟎𝟐𝟔 | 𝐅𝐑𝐈 𝐭𝐨 𝐒𝐔𝐍
𝑹𝒆𝒔𝒆𝒓𝒗𝒂𝒕𝒊𝒐𝒏𝒔 𝒂𝒓𝒆 𝒏𝒐𝒘 𝒐𝒑𝒆𝒏.

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung, 1st Floor, Saigon Ward, HCMC

LATE SUMMER OMAKASEThe first Matsutake mushrooms have arrived in the FUME kitchen, a quiet sign that our Late Summer Oma...
12/08/2026

LATE SUMMER OMAKASE

The first Matsutake mushrooms have arrived in the FUME kitchen, a quiet sign that our Late Summer Omakase is entering its final days.

Soon, we will say goodbye to the ingredients that have defined our summer: Ayu sweetfish, Unagi freshwater eel, and Hamo pike conger.

As Matsutake begins to appear, autumn is already finding its way into the kitchen. At FUME, the end of one menu naturally makes way for the beginning of another.

Our Late Summer Omakase remains for only a few more days before the season changes once again.
___

Khi những chuyến nấm Matsutake đầu mùa thu bắt đầu về đến FUME, chúng tôi cũng biết rằng hành trình Omakase Cuối Hè đang dần đi đến những chặng cuối.

Cá thơm Ayu, lươn nước ngọt, cá dưa xám Hamo, những nguyên liệu dệt nên mùa hè sẽ lần lượt khép lại, nhường chỗ cho Matsutake cùng những hương vị đầu tiên của mùa thu.

Tại FUME, một thực đơn khép lại cũng là lúc một mùa mới bắt đầu trong gian bếp của chúng tôi. Và trước khi bước sang mùa thu, Late Summer Omakase cuối hè, chỉ còn vỏn vẹn vài ngày tại FUME.

Late Summer Omakase: 2.680.000 VND++
Beverage Pairing: 1.280.000 VND++

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung (1st Floor), Saigon Ward, HCMC

𝟖-𝐬𝐞𝐚𝐭 𝐂𝐡𝐞𝐟 𝐂𝐨𝐮𝐧𝐭𝐞𝐫 bring you closer to Chef Tsuruhara Shozo and the Omakase experience. The 𝐃𝐢𝐧𝐢𝐧𝐠 𝐇𝐚𝐥𝐥 welcomes eveni...
12/08/2026

𝟖-𝐬𝐞𝐚𝐭 𝐂𝐡𝐞𝐟 𝐂𝐨𝐮𝐧𝐭𝐞𝐫 bring you closer to Chef Tsuruhara Shozo and the Omakase experience. The 𝐃𝐢𝐧𝐢𝐧𝐠 𝐇𝐚𝐥𝐥 welcomes evenings shared with friends and family, while the 𝐏𝐫𝐢𝐯𝐚𝐭𝐞 𝐃𝐢𝐧𝐢𝐧𝐠 𝐑𝐨𝐨𝐦 offers a quieter setting for business dinners, celebrations, or moments kept within a smaller circle.

Tucked away at 74/7L Hai Ba Trung in the heart of Saigon, FUME sits within a historic building dating back to the French colonial period. Exposed brick, raw cement and a darker palette retain traces of its past, balanced by the warmth of wood and the simplicity of Japanese design, creating a setting shaped by intimate dining, seasonality and Japanese craftsmanship.

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung, 1st Floor, Saigon Ward, HCMC

BABA RAMEN LUNCHThis August, FUME is featured in Sketch, a Japanese-language magazine dedicated to sharing the stories, ...
10/08/2026

BABA RAMEN LUNCH

This August, FUME is featured in Sketch, a Japanese-language magazine dedicated to sharing the stories, culture, and everyday life of Vietnam with Japanese readers.

In a special feature titled 異世界和食レストラン (Another World Japanese Restaurant), Japanese chefs were challenged to transform unfamiliar Vietnamese ingredients into refined Japanese dishes. Chef Shozo's assignment was Suppon Ramen.

This month's Ramen Lunch brings that challenge to the table.

Inspired by the feature, Chef Shozo creates a bowl using Vietnamese Ba Ba, prepared with Suppon Dashi and finished Ankake-style a silky, collagen-rich broth naturally thickened and seasoned with FUME's house-crafted shoyu.

A childhood memory from Hyogo, Japan, where Chef Shozo often shared Suppon Ramen with his father, inspires this seasonal bowl.

BABA RAMEN LUNCH COURSE
780,000 VND++
Saturday, 22 August
11:30 AM - 2:30 PM

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung, 1st Floor, Saigon Ward, HCMC

Executive Chef & Owner Tsuruhara Shozo is behind every important culinary decision at FUME. He is also the one who perso...
10/08/2026

Executive Chef & Owner Tsuruhara Shozo is behind every important culinary decision at FUME. He is also the one who personally handles and checks the ingredients in every delivery.

It is a practice he has repeated for more than 20 years in the kitchen, across countless fish, shipments, and seasons. Over time, his hands have learned to recognize even the smallest changes in texture, fat, and condition as the season progresses.

For us, this is the spirit of Kodawari - こだわり the way we approach our craft at FUME: doing the small things again and again, with care, until they become part of how we work.

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung, 1st Floor, Saigon Ward, HCMC

29/07/2026

RECAP: POT AU PHỞ 2.0 × FUME | PHỞMAKASE CHARITY DINNER

An evening where modern Vietnamese and Japanese cuisine came together through the craftsmanship of Chef Peter Cường and Chef Shozo. All proceeds from the dinner were donated to Chùa Linh Sơn – Mái ấm Tâm Đức, a sanctuary providing a home and education for 27 girls between the ages of 3 and 15.

At Pot Au Phở 2.0, Chef Peter Cường Franklin showcased the modern spirit of Vietnamese cuisine through his Long An Duck Phở, alongside a delicate Diếp Cuốn featuring prawn, grilled pineapple, Vietnamese coriander, and a refined touch of mắm nêm.

At FUME, Chef Shozo presented dishes inspired by our monthly Craft Ramen series, featuring handcrafted Hokkaido noodles by Kirimen in a Shoyu broth made with Japanese craft soy sauces, enriched with sá sùng from Hạ Long for deeper umami and topped with freshwater eel from Lake Hamanako. The menu also featured our seasonal Ayu Temaki, pairing charcoal-grilled sweetfish with Vietnamese herbs.

Thank you to everyone who joined us for this meaningful evening. We are grateful to our guests, partners, and sponsors for making this collaboration possible.

Special thanks to Tatsu Plus and Agatajapan for their generous support.

Arigatou gozaimasu.

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung (1st Floor), Saigon Ward, HCMC

28/07/2026

LATE SUMMER OMAKASE: AYU WAN

In our Early Summer Omakase, fragrant Ayu was served as a refreshing Temaki, wrapped in Nori with Vietnamese herbs. As the season begins to soften, the same Ayu returns in a completely different expression: a comforting bowl of Wan.

For Late Summer, Chef Shozo builds the dish around a deeply savoury Dashi made from Ayu, Kombu, and Katsuobushi. It is served with Ayu from Wakayama Prefecture, grilled over Binchotan charcoal, alongside Toro Nasu eggplant from Kochi Prefecture, delicately prepared as tempura.

As the seasons change, so does our Omakase. Before autumn arrives, we invite you to experience the flavours of Late Summer at FUME.
___

Nếu trong thực đơn Đầu Hè, cá thơm Ayu cuộn mình trong lớp rong biển Nori cùng rau thơm Việt Nam tạo nên một cuộn Temaki tươi mát, thì đến Cuối Hè, khi nắng bớt gắt và đất trời cũng dịu hơn, cá thơm Ayu trở lại trong bát Wan nóng hổi.

Cuối hè, đầu bếp chúng tôi muốn mang đến vị Umami đậm đà của nước dùng Dashi nấu từ cá Ayu, tảo bẹ Kombu và cá ngừ bào Katsuobushi, kết hợp cùng cá thơm Ayu từ tỉnh Wakayama nướng trên than Binchotan và cà tím Toro Nasu từ tỉnh Kochi chiên tempura.

Mùa chuyển mình, và chúng tôi cũng chuyển mình theo nhịp của đất trời. Trước khi mùa thu ghé đến, ghé FUME để thưởng thức thực đơn Late Summer Omakase.

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung (1st Floor), Saigon Ward, HCMC

21/07/2026

UNAGI OMAKASE

Celebrate Unagi Day at FUME with a special Unagi Omakase featuring fresh eel from Aichi Prefecture, grilled over Binchotan charcoal. Each course presents a different expression of this celebrated Japanese summer ingredient, prepared through traditional techniques and FUME’s seasonal craftsmanship.

Reserve your seats for this one-day-only experience.

Saturday, 25 July | 17:30–22:00
Unagi Omakase: 2.680.000 VND++
Beverage Pairing: 1.280.000 VND++

—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung (1st Floor), Saigon Ward, HCMC

UNAGI OMAKASEThis Saturday, 25 July, FUME invites you to celebrate Doyō no Ushi no Hi (土用の丑の日), Japan's traditional Unag...
20/07/2026

UNAGI OMAKASE

This Saturday, 25 July, FUME invites you to celebrate Doyō no Ushi no Hi (土用の丑の日), Japan's traditional Unagi Day, through a seasonal Omakase by Executive Chef and Owner Tsuruhara Shozo.

Dating back to the Edo period, the custom of eating Unagi in midsummer has long been associated with restoring strength during Japan's hottest season. Today, it remains one of the country's most enduring summer traditions.

For this occasion, Chef Shozo has created an Omakase centered on fresh Unagi. Across the menu, freshwater eel is expressed through a range of Japanese techniques and seasonal preparations from a seasonal Zensai, Binchotan charcoal-grilled Unagi and Unagi Donburi, to FUME's signature chicken wing stuffed with eel and hand-crafted Temaki. Each course presents a different expression of this celebrated summer ingredient.

UNAGI OMAKASE: 2.680.000 VND++
Saturday, 25 July | 17:30–22:00
—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung, 1st Floor, Saigon Ward, HCMC

UNAGI SHOYU RAMENTo celebrate Doyō no Ushi no Hi, Japan’s traditional Unagi Day, our July Ramen Lunch is inspired by one...
20/07/2026

UNAGI SHOYU RAMEN

To celebrate Doyō no Ushi no Hi, Japan’s traditional Unagi Day, our July Ramen Lunch is inspired by one of Japan’s most cherished summer food traditions.

The bowl features fresh Unagi from Aichi Prefecture, paired with a rich Shoyu Kaeshi crafted from four kinds of artisanal soy sauce. The ramen is finished with tender Hokkaido pork shoulder Chashu, one of FUME’s signature toppings.

UNAGI RAMEN LUNCH COURSE
780,000 VND++

Saturday, 25 July
11:30 AM–2:30 PM
—
⛩️ FUME
📳 0938 49 49 54
📍 74/7L Hai Ba Trung, 1st Floor, Saigon Ward, HCMC

Address

74/7L Hai Bà Trưng Street, Sai Gon Ward
Ho Chi Minh City
70000

Opening Hours

Monday 17:30 - 22:00
Tuesday 17:30 - 22:00
Wednesday 17:30 - 22:00
Thursday 17:30 - 22:00
Friday 17:30 - 22:00
Saturday 17:30 - 22:00
Sunday 17:30 - 22:00

Telephone

+84938494954

Website

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