Koji Kobayashi, head chef of the long-established Ginza restaurant “Kacyo”, produced the dishes.
We offer authentic Japanese cuisine using our
reliable Japanese cooking techniques.
The sushi, teppanyaki, and tempura corners, served from three counters, are beautifully presented, incorporating the four seasons and traditions of
Japan.The delicate dashi stock is Japanese chef style, and it goes well with sake and wine.

The interior of the restaurant has a modern Japanese design that makes use of the texture of plain wood.It is very simple, but you can feel the warmth and hospitality of Japan.You can enjoy your meal in a calm atmosphere.There are counter seats for sushi, teppanyaki, and tempura, semi-private rooms with partitions, and sofa seats by the window. You can choose seats according to various scenes.

More infomation

Our restaurant “SHARAKU” is a sister restaurant of the long-established restaurant “KACYO” in Ginza, Tokyo. While inheriting the essence of authentic Japanese cuisine, we have added novelty unique to Ho Chi Minh City. All dishes are produced by KACYO head chef Kobayashi. If you have a chance to come to Tokyo, please come to Kacho.

Kacyo Restaurant

Koji Kobayashi

KACYO head chef Kobayashi

The chef trained at a high-end restaurant in his hometown of Hiroshima and a long-established inn in Miyajima. And he was scouted by Kacho’s head chef because of his achievements and skills.He skillfully manipulates techniques that weave Japanese culture and seasonal events, and while incorporating French and Italian techniques, he is transmitting the unique charm of a new Japanese restaurant. Kobayashi’s policy is to welcome customers with a cheerful atmosphere, with all staff always smiling and greeting them.

Take Exit A6 from the Higashi-Ginza Metro Station, and walk in the direction of Shimbashi Enbujo for 4 minutes.
Take the Ginza Exit from JR Shimbashi Station and follow Sotobori Dori towards Enbujo
Address: 〒104-0061 7-16-7 Ginza, Chuo-ku, Tokyo, Japan
Tel: 03-6837-5591
E-mail: kacyo@foodworks.jp