Authentic Vietnamese & Japanese Cuisine in Munich
Cooked like home. Served with heart.
In 2018, Thuy Hà Vũ opened a small takeaway in Munich — as chef, owner, and mother of three. No big investment, no marketing budget. Just the belief that good food needs no compromise. That takeaway became this restaurant, carried by loyal regulars who kept coming back — for the taste.
The Japanese dishes came later — learned through dedication and shaped by the same conviction: the freshest ingredients, prepared daily, no MSG, no frills. Whether it's Phở or sushi — every euro you spend lands on your plate.
"I cook the way I cook for my own family — with everything I have."
Six house classics — from the 12-hour Phở to the summer roll. Everything made fresh, no MSG.
Twelve hours of slow-simmered beef bones, star anise, charred ginger and cinnamon distil into a crystal-clear broth that is at once deeply savoury and softly perfumed. Paper-thin slices of beef bloom in the heat of the bowl, finished tableside with fresh lime and chilli.
Smoky char-grilled pork belly and hand-rolled meatballs arrive in a cool, sweet-sour nước chấm broth — a Hanoi street-food ritual that balances fire and freshness in every dip of the noodle. Crisp herbs and bean sprouts bring it alive with each bite.
Rooted in the Hawaiian fishermen's tradition of seasoning the catch straight on the boat, our poke layers silky sashimi-grade salmon over warm sushi rice with buttery avocado, sweet mango and briny wakame. Light, vibrant and built to be eaten slowly.
Translucent rice paper holds a cool, restrained world of poached prawn, garden mint, rice vermicelli and crisp lettuce — everything light, zingy and made to be dragged through a rich, roasted-peanut sauce. Refreshing in the truest sense of the word.
A speciality of Central Vietnam, this mild coconut curry coaxes aromatic depth from lemongrass, shallots and warm spices, cradling a crisp-skinned duck breast in a sauce that is rich without being heavy. Served with jasmine rice and tender seasonal vegetables.
Teriyaki — from the Japanese "teri" (lustre) and "yaki" (grilled) — lacquers each fillet in a glossy sweet-salty glaze of soy, mirin and sake, building caramelised depth at the edges while the centre stays silky. Served over jasmine rice with pak choi, mushrooms and sesame.
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| Monday – Friday | 11:00 AM – 3:00 PM & 5:30 – 11:00 PM |
| Saturday | 5:30 – 11:00 PM |
| Sunday | 5:30 – 11:00 PM |
Opening hours may vary on public holidays.
We look forward to seeing you. Reservations by phone or online.
For groups of 6 or more, we recommend booking at least one day in advance.
