Hotpot ingredient order matters because seafood, meat, mushrooms and vegetables need different cooking times and change the broth in different ways. A controlled sequence protects doneness and texture, maintains the pot’s temperature and lets the broth develop from lighter to richer flavours.

This article explains the cooking mechanisms. For etiquette, pacing and what a guest should do at the table, use the separate guide to starting a fine-dining hotpot meal.

1. Different ingredients reach doneness at different times

Delicate seafood can lose moisture or break apart when cooked too long. Thin slices of meat may need only a short time, while dense mushrooms or roots can require longer. Leafy vegetables soften quickly.

Adding everything together makes it difficult to remove each item at the right moment. Cooking smaller portions in sequence gives the service team and guests more control.

2. Too many ingredients can lower the broth temperature

A large quantity added at once can interrupt boiling and extend cooking time unevenly. Some pieces may remain underdone while delicate items continue cooking as the temperature recovers.

Portioning ingredients by stage helps the pot return to the intended temperature and reduces uncertainty about timing.

3. Lighter flavours can be hidden by richer ones

Highly marbled meat and strongly flavoured ingredients can add fat and intensity to the broth. If they enter too early, seafood and other delicate items served later may be harder to distinguish.

A general light-to-rich sequence protects contrast. It is a principle, not a universal recipe; the confirmed set and the kitchen’s guidance take priority.

4. Vegetables and mushrooms affect the broth differently

Mushrooms can add aroma and depth, while vegetables can contribute sweetness or a stronger vegetal character. Dense items and leafy vegetables also need different times to soften.

Serving them deliberately prevents all vegetables from becoming overcooked and stops one category from changing the broth too quickly.

5. The broth develops throughout the meal

The original broth is a starting point. Seafood, mushrooms, meat and vegetables add new layers as the meal progresses. A controlled order lets guests recognise those changes instead of receiving one mixed flavour from the beginning.

This evolving-broth role is part of what Hotpot Omakase means, although the exact sequence varies by set.

6. The closing course depends on what came before

Rice, congee, noodles, soup or another closing dish may use the broth after it has collected flavour from earlier stages. If the pot becomes excessively rich, cloudy or strongly seasoned too early, the conclusion may lose balance.

The closing course is therefore part of the plan, not an afterthought.

7. Guidance reduces guesswork

Guests should follow the cooking time and portion guidance provided for the confirmed set. Example ingredients in this article are not a promise that every item appears in every menu.

Hotpot Omakase at The Gu is arranged around the set, availability and daily kitchen conditions. For a broader comparison of self-directed and guided formats, see Hotpot Omakase versus regular hotpot.

Frequently asked questions

Should every hotpot ingredient be added at once?

No. Different cooking times can leave some items overcooked while others are not ready, and a large addition can lower the broth temperature.

Why is seafood usually served before rich meat?

Seafood is often lighter and more delicate. Rich meat can add fat and intensity that make later seafood harder to appreciate.

Do vegetables always go in last?

Not necessarily. Dense vegetables or mushrooms may need more time, while leafy vegetables are usually added later. Follow the guidance for the actual ingredients.

Is the same order correct for every set?

No. Ingredient size, broth style and menu design all matter. The confirmed set and service instructions determine the precise order.

Confirm the menu and cooking guidance

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

See The Gu dining guides for related articles. Menu contents, ingredients, dietary adjustments, preparation time and rooms remain subject to confirmation.

A fine-dining hotpot meal should begin with its opening course and a taste of the original broth—not with every ingredient added to the pot. The service then moves from lighter flavours to richer ones, ending with a closing course that brings together the broth developed during the meal.

The point is not to put the most expensive ingredient first. It is to experience each part at the moment planned for the confirmed set. Guests do not need to decide the entire sequence themselves: the kitchen and service team guide the pace, cooking time and transition between courses.

For context on the format itself, read what Hotpot Omakase means. The guide below focuses on how a guest experiences the meal rather than the cooking science behind each ingredient.

A seven-stage fine-dining hotpot journey

The exact dishes depend on the confirmed set, seasonal availability and the restaurant’s service plan. A useful way to understand the journey is:

1. Begin with an opening course. A light first dish prepares the palate without making the meal feel heavy before the pot arrives.
2. Taste the original broth. Try a small spoonful before adding ingredients or strong condiments so you can recognise its starting aroma, sweetness, richness and finish.
3. Experience lighter seafood and delicate ingredients. Follow the service team’s timing and begin with the lighter items selected for that day’s set.
4. Move towards meat and richer flavours. Richer ingredients generally appear after the lighter stage so they do not dominate the beginning of the meal.
5. Add vegetables and mushrooms at the intended moment. These are part of the progression, not simply a side dish to add all at once.
6. Leave room for the closing course. Depending on the confirmed set, rice, congee, noodles, soup or another planned course may use the broth after it has accumulated flavour.
7. Finish with dessert. Dessert closes the meal after the savoury progression rather than competing with it.

This is a service journey, not a universal recipe. The ingredients, portioning and precise timing can change. Guests should follow the instructions given for the set being served.

The experience can begin before the hotpot

Many guests expect a hotpot meal to begin only when the broth starts to boil. A Hotpot Omakase experience may start earlier with an opening course, chef-selected sushi or sashimi, bird’s nest, or another item completed separately.

The opening should awaken the palate without becoming too rich, salty or filling. It also establishes a slower rhythm: receive one stage, taste it as presented, and then move to the next when the team indicates that it is ready.

At The Gu, the actual opening and sequence depend on the confirmed menu, available ingredients and the day’s kitchen schedule. Examples in this guide do not guarantee that a particular ingredient will appear in every set.

Taste the broth before adjusting it

When the pot arrives, taste a small amount of the original broth before adding chilli, soy sauce, dipping sauce or other strong seasoning. This gives you a reference point for the broth’s initial balance and makes it easier to notice how it changes later.

The source menu may use a chicken and fish-maw broth, but guests should confirm the current set rather than assume that every service uses the same broth or ingredients.

Try the first bite in the way suggested by the kitchen or service team. You can adjust seasoning afterwards, but starting with a strong condiment can hide the difference between delicate and rich stages.

Follow the service rhythm instead of rushing the pot

Fine dining does not mean that premium ingredients tolerate longer cooking. Delicate seafood, thin slices of meat, vegetables and mushrooms can all lose their intended texture when left in the pot too long.

The most useful etiquette is simple:

• Wait for the team to introduce the next ingredient or course.
• Add only the amount recommended for that stage.
• Follow the suggested cooking time instead of leaving everything in the broth.
• Taste before adding more sauce or seasoning.
• Let the table finish one stage before rushing into the next.

For the separate explanation of broth development, doneness and texture, see why hotpot ingredient cooking order matters. That article explains the mechanisms; this guide explains the guest journey.

Do not skip the closing course

The final rice, congee, noodle, soup or set-specific course is not included only to make guests feel full. By that point, the broth may carry layers contributed by the ingredients served during the meal. The closing course lets guests experience how those stages come together.

The actual closing dish must be confirmed with the set. Not every example listed here is served at every meal.

Common mistakes

Adding everything at once

This removes the intended pace of the meal and makes it difficult to follow the service sequence. It can also leave ingredients with different cooking times ready at different moments.

Starting with the strongest flavours

Rich meat, strong sauce or heavy seasoning can make lighter opening ingredients harder to appreciate. Begin as the set is presented and adjust only after tasting.

Leaving ingredients in the pot too long

High-quality ingredients still need appropriate cooking times. Follow the service team’s guidance rather than assuming that longer cooking is safer or better.

Treating the meal like an unlimited buffet

Hotpot Omakase is a prepared set served in a planned order. It is not an unlimited, self-directed buffet. See how Hotpot Omakase differs from regular hotpot for a fuller comparison.

Ignoring the service team’s guidance

The service team is part of the experience. Their role includes explaining what comes next, when an ingredient is ready and how the meal moves towards its closing course.

How the experience is arranged at The Gu

At The Gu, guests confirm a set before arrival. The kitchen arranges the courses and service order around that confirmed menu, ingredient availability and daily operating conditions.

Hotpot Omakase at The Gu is currently presented for groups starting from four guests. Private rooms accommodate 8 or 16 guests, subject to confirmation for the requested date and time. Menu contents, ingredient availability, preparation time, dietary requests, room availability and any required deposit must be confirmed directly with the restaurant.

Guests should report allergies, religious dietary requirements, vegetarian requests and other restrictions before the booking is confirmed. The kitchen can assess requests in advance but cannot guarantee the complete absence of cross-contact.

If your group is still choosing a format, compare Hotpot Omakase with Teppanyaki Omakase.

Who is this experience suitable for?

A guided fine-dining hotpot meal may suit guests who want:

• a prepared set with fewer decisions required at the table;
• a private setting for a family meal, birthday or anniversary;
• time to talk during a deliberately paced service;
• a meal for hosting guests or dining with business partners;
• ingredients presented in stages rather than all at once.

It may be less suitable for a group that wants to order continuously, change the set freely during the meal or finish in a very short time. Current service conditions should always be confirmed before booking.

More planning and dining articles are available in The Gu dining guides.

Frequently asked questions

Do guests have to cook every ingredient themselves?

That depends on the service format. Guests may place or cook some ingredients themselves, but the service team provides guidance on sequence and timing for the confirmed set. Follow the instructions given at the table rather than treating every item in the same way.

Should seafood or meat be eaten first?

The meal generally moves from lighter seafood and delicate ingredients towards meat and richer flavours. The exact order can change with the set, so follow the sequence confirmed by the kitchen and service team.

Should guests taste the broth before adding ingredients?

Yes. A small taste of the original broth helps establish its starting flavour before seafood, meat, vegetables or condiments change it. Avoid heavily seasoning the broth before this first taste.

Is Hotpot Omakase a buffet?

No. Hotpot Omakase is served as a prepared set in a planned sequence. It is not an unlimited buffet, and the dishes depend on the menu confirmed for the booking.

How many guests can book Hotpot Omakase at The Gu?

The Gu currently presents the experience for groups with at least four guests and has private rooms for 8 or 16 guests. Availability, the set menu and room assignment must be confirmed for the requested service.

Book and confirm the current experience

The Gu Teppanyaki & Hotpot is at 329 Trần Bình Trọng, Phường Chợ Quán, Ho Chi Minh City. Daily service hours are 11:00–15:00 and 18:00–22:00.

Before arriving, confirm the date, time, guest count, set menu, room, preparation time, dietary notes and any deposit through one of the official channels:

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Information and availability remain subject to the restaurant’s confirmation.

The Gu offers a 9-seat Teppanyaki counter and private Teppanyaki rooms for 5 or 12 guests. Counter seating is designed for a close view of cooking, while private rooms provide a more separate setting. Every arrangement depends on availability and must be confirmed for the requested date and time.

How seating changes the experience

Distance from the teppan affects how clearly guests can observe preparation, talk with their group and follow dishes served one at a time. The best seat therefore depends on whether the priority is visibility, privacy, party size or business conversation.

The 9-seat Teppanyaki counter

Counter seating places guests close to the flat cooking surface. They can hear ingredients meet the metal, observe heat control and receive courses shortly after preparation.

It can suit first-time guests, couples, individuals and small groups when seats are available. Separate parties may share the counter during the same service. A counter reservation should therefore not be treated as exclusive unless the restaurant explicitly confirms it.

Read why Teppanyaki chefs cook in front of guests for more on visible technique and course timing.

Private Teppanyaki rooms for 5 or 12 guests

Private rooms offer greater separation for families, celebrations or business meals while retaining a Teppanyaki cooking experience. The listed capacity describes the room format; it does not promise that a room is free on the requested date.

Guests should provide the exact number of adults and children. A group should not assume that a larger room, different layout or exclusive arrangement is available without confirmation.

Counter or private room: which should you choose?

Choose the counter when watching the cooking is the main priority and sharing the broader counter is acceptable. Ask for a private room when the group needs more separation, focused conversation or an environment planned around a celebration.

Guests still comparing formats can read choosing Teppanyaki in Ho Chi Minh City and the current Teppanyaki Omakase page.

Five details to confirm

1. Exact number of adults and children.
2. Preferred date and service time.
3. Counter seating or a 5- or 12-guest private room.
4. Selected set menu, allergies and dietary restrictions.
5. Celebration, mobility, child-seat or timing requirements.

Dinner periods, weekends and special dates can fill in advance. Children’s chairs are limited. Guests with mobility requirements should ask staff to assess the on-site route and seating before arrival rather than relying on general assumptions.

Frequently asked questions

Can separate parties share the Teppanyaki counter?

Yes. The 9-seat counter may host separate parties during the same service. Request and confirm a private room if exclusivity is important.

Are private rooms guaranteed for groups of 5 or 12?

No. Those are the stated room capacities, but availability must be confirmed for the requested date, time and party.

Which seating is best for watching the chef?

The counter generally provides the closest direct view of the teppan. The exact sightline depends on the assigned seat and service arrangement.

Can mobility or child-seat needs be accommodated?

Guests should disclose these needs before booking. Staff must confirm the available route, seating and limited child-chair inventory.

Confirm seating before arrival

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for related planning. Seating, room, menu, dietary requests and preparation time remain subject to confirmation.

Choose Teppanyaki Omakase when watching the chef cook on the teppan should be central to the occasion. Choose Hotpot Omakase when the group wants a shared pot, a private-room setting and a slower conversational rhythm.

Both use a confirmed set and planned sequence. The decision is therefore less about which is “better” and more about cooking format, party size, seating and the kind of interaction the group wants.

Side-by-side comparison

| Decision factor | Teppanyaki Omakase | Hotpot Omakase | |—|—|—| | Cooking focus | Chef cooks on a flat teppan in front of guests. | Broth and ingredients are served around a shared pot. | | Guest attention | Heat control and preparation are highly visible. | Conversation and the shared progression are more prominent. | | Pace | Courses can arrive immediately after cooking. | Ingredients and broth develop across planned stages. | | Smaller parties | Counter seating can suit individuals, couples and small groups when available. | Service at The Gu currently starts from four guests. | | Private rooms at The Gu | Rooms for 5 or 12 guests. | Rooms for 8 or 16 guests. | | Typical decision | Best when live cooking is part of the occasion. | Best when sharing and privacy are priorities. |

Choose Teppanyaki Omakase when

• You want to observe the chef’s heat control and cooking technique.
• You are dining alone, as a couple or in a smaller group and counter seats are available.
• Each course should move directly from the teppan to the guest.
• The cooking process should be an active part of a date, anniversary or focused dining experience.
• Your group prefers a 5- or 12-guest private Teppanyaki room, subject to confirmation.

Read the current Teppanyaki Omakase information and the guide to The Gu’s counter and private rooms before booking.

Choose Hotpot Omakase when

• The group has at least four guests.
• You want a shared meal with time for conversation.
• Family, friends or business guests prefer a more separate room.
• You want the broth and ingredients to move through planned stages.
• An 8- or 16-guest private room suits the party, subject to confirmation.

See Hotpot Omakase at The Gu for the current format and room information.

What both formats require

Both depend on seating, ingredient availability, preparation time and the confirmed set. Guests should provide the exact party size, date, preferred time, occasion, dietary restrictions and seating request before confirmation.

Menu contents can change with season and supply. A deposit may be required under the restaurant’s booking policy; staff confirm the amount and payment method individually.

Guests who need the basic concepts first can read what Teppanyaki means and what Hotpot Omakase means.

Frequently asked questions

Which format is better for two guests?

Teppanyaki counter seating is generally the more direct fit at The Gu because Hotpot Omakase currently starts from four guests. Availability still requires confirmation.

Which format offers more privacy?

Both have private-room options. Teppanyaki rooms accommodate 5 or 12 guests; Hotpot Omakase rooms accommodate 8 or 16 guests, subject to availability.

Which experience has more chef interaction?

Teppanyaki places the chef’s cooking in front of guests, so preparation is more visible. Hotpot Omakase focuses more on the shared pot and guided service stages.

Can dietary requests be guaranteed in either format?

No. The kitchen can assess requests disclosed in advance but cannot guarantee every adjustment or complete absence of cross-contact.

Ask The Gu to confirm the best fit

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for more planning information. Final menu, seating, room, preparation time, dietary requests and deposits remain subject to confirmation.

The main difference is control of the meal. Regular hotpot usually lets guests choose broth and individual dishes, add items freely and set their own pace. Hotpot Omakase uses a confirmed set and a sequence planned around the menu, ingredients and preparation.

Neither is universally better. Regular hotpot prioritises flexibility; Hotpot Omakase prioritises a guided progression.

Seven practical differences

| Question | Regular hotpot | Hotpot Omakase | |—|—|—| | Who chooses the menu? | Guests commonly select broth and individual dishes. | Guests confirm a prepared set arranged by the restaurant. | | When do ingredients arrive? | Many dishes may arrive together or be added on request. | Courses and ingredients are introduced in stages. | | Who controls the order? | The table generally decides what enters the pot and when. | The kitchen and service team guide the sequence. | | How is the broth treated? | It is primarily the cooking base for freely selected items. | It connects the stages and develops towards the closing course. | | How is timing handled? | Guests manage cooking based on their own preference. | Suggested cooking times reflect the set and ingredient texture. | | Is there a planned conclusion? | Additional rice or noodles may be optional. | A rice, congee, noodle, soup or set-specific closing course may be planned. | | How much preparation is expected? | Spontaneous dining may be easier, depending on the restaurant. | The set, ingredients, room and dietary requests normally require advance confirmation. |

Which format suits a flexible meal?

Regular hotpot may suit a group that wants to choose many individual dishes, add food at any time and change direction during the meal. This can work well when preferences vary and the table values spontaneity.

The trade-off is that guests carry more responsibility for cooking order, timing and broth balance.

Which format suits a guided occasion?

Hotpot Omakase may suit a celebration, family gathering or business meal when the group wants a confirmed menu and a clearer rhythm. It can also reduce decisions at the table because the main sequence has already been arranged.

The format is explained in more detail in what Hotpot Omakase means. Guests curious about the cooking logic can read why ingredient order matters, while the fine-dining hotpot journey focuses on etiquette and pacing.

Hotpot Omakase at The Gu

The Gu’s Hotpot Omakase experience is currently presented for groups starting from four guests, with private rooms for 8 or 16 guests. All rooms, set contents and ingredients must be confirmed for the requested date.

The page does not publish a stable Hotpot Omakase price. Guests should request the current set and disclose allergies before confirmation. The kitchen can assess dietary requests but cannot guarantee every adjustment or complete absence of cross-contact.

Groups also considering live teppan cooking can compare Hotpot Omakase with Teppanyaki Omakase.

Frequently asked questions

Is Hotpot Omakase more formal than regular hotpot?

It is more structured because the menu and sequence are planned, but the atmosphere depends on the restaurant, room and occasion.

Can guests add extra dishes during Hotpot Omakase?

Do not assume that unrestricted additions are available. Confirm the set, possible additions and any changes with the restaurant before the meal.

Is regular hotpot a worse experience?

No. It serves a different preference: flexibility and guest-led ordering rather than a restaurant-led sequence.

Does Hotpot Omakase mean unlimited food?

No. It is a confirmed set, not an unlimited buffet. Courses and quantities depend on the menu selected for the booking.

Confirm the current format

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for related comparisons. Availability, menu contents, dietary requests, rooms, preparation time and deposits remain subject to confirmation.

Choosing Teppanyaki in Ho Chi Minh City requires more than comparing flame videos or a starting price. Guests should check the cooking format, view of the teppan, full pricing, current ingredients, party size, purpose of the meal and reservation requirements.

Seven points to check

1. Service format: ask whether the restaurant serves à-la-carte Teppanyaki, fixed sets or Teppanyaki Omakase.
2. View of the teppan: counter seating usually gives the clearest view; a private room may better suit conversation or business hosting.
3. Complete pricing: confirm whether each amount is per guest or per set and whether service charges, tax and drinks are included.
4. Current ingredients: seasonal seafood, Wagyu and imported items can change with supply. Confirm the menu for the booking date.
5. Party size: couples, individual guests and larger groups may require different seating arrangements.
6. Purpose of the meal: a date, celebration, family meal and business dinner can have different privacy and timing needs.
7. Reservation details: provide the date, guest count, dietary restrictions, preferred seating and any required finish time.

Understand the format before comparing restaurants

Teppanyaki describes cooking on a flat heated metal surface. It is not automatically Omakase, and it is not defined by spectacle. Ask who cooks, how courses are organised and whether dishes are served individually as they are completed.

The guide to why chefs cook in front of guests explains the role of visibility, timing and short distance from teppan to plate.

Compare counter and private-room seating

Counter seating suits guests who want the cooking process to be central. A private room may suit a family celebration or business meal, but capacity does not guarantee availability.

At The Gu, the Teppanyaki counter has 9 seats and can be shared by separate parties. Private Teppanyaki rooms accommodate 5 or 12 guests. Read the full seating and private-room guide before choosing.

Teppanyaki Omakase at The Gu

The Gu serves Teppanyaki Omakase through confirmed set menus arranged in a planned sequence. The currently displayed sets are:

• First Encounter — 990,000 VND per person
• Dancing Flames — 1,680,000 VND per person
• Craftsmanship — 2,680,000 VND per person
• Five Senses — 3,680,000 VND per person
• Ultimate Excellence — 5,880,000 VND per person
• Snow Crab — 5,880,000 VND for two guests
• Divine Essence — 8,880,000 VND per person

All displayed prices add a 10% service charge. Menu contents, ingredient availability and pricing must be reconfirmed when booking. Regular sets should normally be booked at least 2–3 hours ahead; Snow Crab, live seafood and special seasonal ingredients should be checked at least 6 hours ahead, and some items may require confirmation one day in advance.

Frequently asked questions

What should guests compare besides price?

Compare cooking format, seating, ingredient availability, service charges, timing, dietary handling and whether the experience fits the occasion.

Is counter seating always private?

No. Separate parties may share a counter during the same service. Request a private room if separation is important and wait for confirmation.

Are special ingredients always available?

No. Seasonal and imported ingredients depend on stock, transport and preparation. Confirm them for the requested date.

How early should guests reserve at The Gu?

Preparation depends on the set. Regular sets normally need 2–3 hours; special ingredients may need at least 6 hours or confirmation one day ahead.

Location and booking

The Gu is at 329 Trần Bình Trọng, Phường Chợ Quán, Ho Chi Minh City. Daily hours are 11:00–15:00 and 18:00–22:00.

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for more planning information. Final seating, menu, prices, ingredients and preparation time remain subject to confirmation.

Teppanyaki chefs cook in front of guests so heat control, ingredient handling and the moment each dish is served become visible parts of the meal. The short distance from teppan to plate also allows courses to be served soon after they are completed.

The purpose is not spectacle alone. Flames and sound can add energy, but accurate temperature, timing, texture and coordination remain the more meaningful measures of the cooking.

Visible heat control

The flat teppan can contain hotter and cooler areas. Meat, seafood, mushrooms and vegetables need different temperatures and contact times. Cooking nearby lets guests observe how the chef moves ingredients, develops a seared surface and checks doneness.

For the cooking method itself, see what Teppanyaki means.

Shorter distance from teppan to plate

Many Teppanyaki dishes are intended to be eaten shortly after cooking. Preparing them beside the seats reduces the time between the surface and the guest.

This supports course-by-course service. The chef can prepare the next item as the table finishes the previous one instead of holding an entire menu until every dish is ready.

Transparency does not replace fundamentals

An open format makes preparation easier to observe, but visibility alone does not guarantee better food. Ingredient quality, storage, sanitation, seasoning and skill still matter.

What guests gain is a closer view of decisions that are often hidden: when an ingredient touches the surface, how long it cooks and how the chef coordinates with the service team.

Interaction without interrupting the meal

Depending on the menu, the chef or service team may introduce an ingredient, explain suggested doneness or indicate how a dish should be eaten. Guests can ask concise questions, but allergies and dietary restrictions should not be left until the course reaches the teppan.

Share essential information during booking so the kitchen can assess it before service. Adjustments are subject to the confirmed set and shared-kitchen conditions.

What guests should observe

Useful details include:

• separation of different ingredients and tools;
• changes in heat and cooking zone;
• timing for seafood, meat and vegetables;
• movement from cooking to immediate service;
• coordination between chef and service staff.

The size of a flame is not a reliable summary of these skills.

Teppanyaki Omakase at The Gu

Teppanyaki Omakase at The Gu combines teppan cooking with a confirmed course sequence. The 9-seat counter offers the closest shared setting; private rooms accommodate 5 or 12 guests, subject to availability.

Use the seating and private-room guide to decide which arrangement fits the group.

Frequently asked questions

Is cooking in front of guests mainly entertainment?

No. Visibility can be engaging, but its practical value is seeing heat control, timing and direct service from teppan to plate.

Do larger flames mean better Teppanyaki?

No. Flame size does not prove ingredient quality, doneness or technique. Guests should pay more attention to control and consistency.

Can guests choose meat doneness?

Preferences should be provided when booking and confirmed with the restaurant. Whether a request is possible depends on the set and ingredient.

Should allergies be discussed with the chef at the table?

Do not wait until service. Disclose allergies and dietary restrictions before the booking is confirmed so the kitchen can assess the request.

Confirm the set and seating

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for related articles. Menu, ingredients, doneness requests, seating and preparation time remain subject to confirmation.

Teppanyaki is a cooking style built around a heated, flat metal surface called a teppan. A chef can sear, grill, warm and finish meat, seafood and vegetables on different areas of the surface, often close to where guests are seated.

The defining feature is controlled cooking on the teppan—not a large flame or performance. Temperature, contact time, texture, doneness and the moment a dish leaves the surface are more important than spectacle alone.

What does “teppan” mean in practice?

The teppan is a solid cooking surface rather than an open grate. Because metal retains and transfers heat, the chef can work with hotter and cooler zones during the same service.

High heat may be used to develop a seared exterior on meat, while a gentler zone can help manage the interior. Seafood often needs shorter contact to retain moisture and structure. Vegetables and mushrooms require their own timing according to size and water content.

Why temperature zones matter

The entire surface is not necessarily used in one way. A chef can move ingredients between areas to control browning, resting, warming and finishing. This flexibility supports different ingredients without forcing them into the same cooking time.

Visible technique is one reason Teppanyaki chefs cook in front of guests. Guests can observe decisions that would usually happen out of sight in a separate kitchen.

Teppanyaki compared with barbecue or yakiniku

Teppanyaki generally uses a solid metal surface and is commonly cooked by a chef. Barbecue and yakiniku often use a grate, flame or heat source beneath the food, and some formats allow guests to cook ingredients themselves.

Service models vary, so guests should still ask who cooks, whether the menu is à la carte or set-based, and what seating is available. A restaurant name or flame video alone does not establish the full format.

Teppanyaki is not the same as Omakase

Teppanyaki is a cooking method. Omakase is a chef-led way of selecting and arranging a meal. A restaurant may offer à-la-carte Teppanyaki, a fixed Teppanyaki set or Teppanyaki Omakase.

When combined, Teppanyaki Omakase uses the teppan as the cooking method while the courses follow a confirmed sequence. Read what Omakase means for the distinction.

What guests experience at the counter

Counter seating reduces the distance between cooking and service. Guests can see heat control, hear ingredients meet the metal surface and receive a dish soon after it is completed.

The counter can also be shared by separate parties. Guests who require privacy should confirm a room rather than assume a counter booking is exclusive. The guide to The Gu’s Teppanyaki seating and private rooms explains the available formats.

Before a first Teppanyaki visit

• Confirm whether the service is à la carte, set-menu or Omakase.
• Ask whether prices apply per person or per set and which charges are additional.
• Provide allergy and dietary information before arrival.
• Confirm counter or private-room seating for the party size.
• Allow enough time for courses cooked and served individually.
• Tell the restaurant about a required finish time, celebration or mobility concern.

Guests comparing local options can use the seven-point guide to choosing Teppanyaki in Ho Chi Minh City.

Teppanyaki at The Gu

Teppanyaki Omakase at The Gu is served at a 9-seat counter and in private rooms for 5 or 12 guests, subject to confirmation. Guests select a set and provide dietary information before the restaurant confirms seating, ingredients and preparation time.

Frequently asked questions

Is Teppanyaki only about flames and performance?

No. Flames may appear during cooking, but the core method is control of the flat metal surface, ingredient-specific timing and accurate service.

Is Teppanyaki the same as barbecue?

No. Teppanyaki generally uses a solid teppan and chef-led cooking, while many barbecue formats use a grate and may be cooked by guests.

Do guests cook Teppanyaki themselves?

In the format described here, a chef cooks on the teppan. Other restaurants may use different service models, so confirm before booking.

Is Teppanyaki always Omakase?

No. Teppanyaki can be à la carte, a fixed set or Omakase. The cooking method and menu format are separate decisions.

Where should first-time guests sit?

Counter seating is useful for observing the cooking. A private room may better suit groups that prioritise separation or business conversation. Availability must be confirmed.

Confirm the current menu and seating

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for related articles. Menu, ingredients, pricing, seating and preparation time remain subject to confirmation.

Omakase is a way of dining in which guests entrust the chef or restaurant with selecting and arranging the meal. Instead of choosing every dish independently, guests follow a progression designed around the menu, available ingredients, preparation and serving sequence.

The Japanese expression is commonly understood as “I leave it up to you.” In a restaurant, that trust does not remove the guest’s role: allergies, dietary restrictions, budget, timing and other essential limits should still be disclosed before the booking is confirmed.

Omakase is a format, not one dish

Omakase does not name a single recipe and is not limited to sushi. The idea can be applied to sushi, hot dishes, Teppanyaki, hotpot and other formats when the chef or restaurant meaningfully guides selection and sequence.

This is why two Omakase meals can look very different. One may focus on pieces served individually at a counter; another may use a teppan; another may centre on a shared broth. The common element is a curated journey rather than a particular ingredient.

Omakase, set menus and à-la-carte dining

These terms overlap, but they are not identical:

• À la carte: guests select individual dishes and often decide the order or timing.
• Set menu: a defined collection of courses offered together.
• Omakase: the chef or restaurant also guides how the meal develops, including selection, preparation and sequence.

A set menu is not automatically Omakase. It reflects the Omakase idea when the courses are treated as a connected experience rather than as a discounted group of unrelated dishes.

What happens during an Omakase meal

The precise format depends on the restaurant, but guests can usually expect:

1. confirmation of the menu or format before service;
2. courses presented in a deliberate order;
3. lighter flavours before richer or more intense stages;
4. explanations or guidance when an ingredient needs context;
5. a conclusion planned as part of the meal rather than added at random.

Omakase does not mean guests must accept unsafe or unsuitable food. Dietary information should be discussed in advance so the restaurant can determine whether the requested experience is possible.

Teppanyaki Omakase

Teppanyaki Omakase combines cooking on a flat heated teppan with a planned course sequence. Guests can observe heat control and preparation near their seats, and dishes can be served as soon as they are completed.

The cooking method and the menu format remain separate concepts: Teppanyaki describes how food is cooked, while Omakase describes how the meal is entrusted and organised.

At The Gu, current details are listed on the Teppanyaki Omakase page.

Hotpot Omakase

Hotpot Omakase applies the same curated principle to a shared pot. Broth, seafood, meat, vegetables and the closing course are introduced in stages rather than treated as an unrestricted list.

The format is explained in what Hotpot Omakase means, with current service information on the Hotpot Omakase page.

Five things to confirm before booking

1. Format: ask whether the service is à la carte, a fixed set or Omakase.
2. Current menu and charges: confirm the set, price basis, service charge and any deposit.
3. Dietary needs: report allergies, religious requirements, vegetarian requests and ingredients you cannot eat.
4. Time: allow for a meal served in stages and disclose any required finish time.
5. Seating and preparation: reserve early enough for the restaurant to confirm seats, rooms and ingredients.

First-time guests do not need specialist vocabulary. Clear booking information and willingness to follow the planned sequence are more useful than trying to predict every course.

Frequently asked questions

Does Omakase always mean sushi?

No. Sushi is one well-known expression of Omakase, but the format can also be applied to Teppanyaki, hotpot and other chef-led meals.

Is every set menu Omakase?

No. A set menu becomes Omakase in spirit when the chef or restaurant meaningfully controls selection, preparation and sequence rather than merely grouping dishes together.

Can guests request changes?

Guests should disclose essential restrictions before confirmation. The kitchen can assess requests, but it may not be able to change every course or guarantee complete absence of cross-contact.

Is Omakase necessarily expensive?

The word describes a way of organising the meal, not a price tier. Guests should confirm the current menu, price and additional charges with the restaurant.

What should a first-time guest prepare?

Provide the party size, date, preferred time, dietary information, seating preference and any timing constraints, then wait for the restaurant to confirm the experience.

Confirm an Omakase experience at The Gu

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for more practical planning. Menu, seating, ingredients, preparation time, dietary requests and deposits remain subject to confirmation.

Hotpot Omakase is a set-menu hotpot experience in which the restaurant plans the broth, ingredients and serving sequence. Instead of ordering an unrestricted list of items and adding everything freely, guests confirm a set and follow a progression guided by the kitchen and service team.

The format is not defined by expensive ingredients alone. Its central idea is curation: lighter opening flavours, seafood, meat, vegetables and the closing course appear at moments intended for their texture and their effect on the meal.

How Hotpot Omakase is organised

A meal may begin before the pot with an opening course. Guests can then taste the original broth before other ingredients change it. Lighter ingredients generally precede richer ones, and the final broth may support rice, congee, noodles, soup or another set-specific conclusion.

The exact stages vary by restaurant and menu. A typical structure may include:

1. an opening dish that prepares the palate;
2. a taste of the original broth;
3. seafood or other lighter ingredients;
4. meat or richer ingredients;
5. vegetables and mushrooms;
6. a closing rice, congee, noodle, soup or set-specific course;
7. dessert.

This list explains the logic, not a guaranteed menu. Guests should rely on the set confirmed for their date.

Why the broth matters

The broth connects the stages of the meal. At the beginning, guests can notice its original aroma and balance. Seafood, meat, mushrooms and vegetables may then add sweetness, richness or aroma over time.

Managing that development helps lighter ingredients remain identifiable before richer flavours enter the pot. The detailed mechanics—cooking time, doneness, temperature and texture—are covered in why hotpot ingredient cooking order matters.

Hotpot Omakase is not a buffet

Hotpot Omakase is a confirmed set with a planned quantity and sequence. It does not promise unlimited servings or unrestricted substitutions. Regular hotpot can be a better fit for groups that want to order freely and add dishes at their own pace.

See Hotpot Omakase versus regular hotpot for a direct comparison of menu control, timing, guidance and the closing course.

What first-time guests should do

Guests do not need specialist knowledge. The useful steps are practical:

• provide the exact party size and preferred time;
• confirm the set, room, preparation time and any deposit;
• disclose allergies and dietary restrictions before confirmation;
• taste the broth and first bites as presented before adding strong seasoning;
• follow the service team’s suggested order and cooking time;
• leave time for a meal served in stages.

For a guest-focused walkthrough, read how to start a fine-dining hotpot meal.

Who may enjoy this format

Hotpot Omakase may suit families, groups of friends, celebrations and business meals when guests want a shared table, a prepared set and more time for conversation. It may be less suitable for a group that wants to change dishes continuously or finish very quickly.

Neither format is inherently better. The right choice depends on the party, desired pace and how much guidance the group wants.

Hotpot Omakase at The Gu

Hotpot Omakase at The Gu is currently presented for groups starting from four guests. Private rooms accommodate 8 or 16 guests, subject to confirmation. The kitchen arranges the sequence according to the confirmed set, available ingredients and daily service conditions.

No stable public Hotpot Omakase price has been approved for this page. Guests should contact the restaurant for the current set, room, preparation requirements and ingredient availability. If the group is comparing formats, read Hotpot Omakase versus Teppanyaki Omakase.

Frequently asked questions

Is Hotpot Omakase limited to Japanese ingredients?

No single ingredient list defines the format. The restaurant selects and arranges the confirmed set; ingredients can vary with concept, seasonality and availability.

Is Hotpot Omakase a buffet?

No. It is a prepared set served in a planned sequence, not an unlimited buffet. Quantity, courses and any changes depend on the confirmed menu.

Do guests cook the ingredients themselves?

That depends on the service style. Guests may handle some ingredients while receiving guidance on order and cooking time from the service team.

Should guests add every ingredient at once?

No. Ingredients have different cooking times and effects on the broth. Follow the order and portions recommended for the set.

How many guests can book Hotpot Omakase at The Gu?

The Gu currently presents it for groups starting from four guests, with private rooms for 8 or 16 guests. Availability must be confirmed.

Confirm before visiting

The Gu is at 329 Trần Bình Trọng, Phường Chợ Quán, Ho Chi Minh City and opens daily from 11:00–15:00 and 18:00–22:00.

• Call 0703 888 329
• Use the official online booking page
• Contact The Gu on Zalo

Browse The Gu dining guides for related explanations. Menu contents, availability, dietary adjustments, rooms, preparation time and deposits remain subject to confirmation.