JW

MARRIOTT
HANOI
 ALL ABOUT US

1. 3. AKIRA BACK
MARRIOTT
SMACK DAB
2. JW MARRIOTT HANOI
 ALL ABOUT
1.
PROPERTY
 1
OUR STORY OF INOVATION
ALL ABOUT U S

At Marriott, we never stop searching for inventive ways to serve our customers, provide opportunities for our associates, and grow our
business. The company that began as a nine-seat A&W root beer stand is recognized today as a top employer and for its superior business
operations, which it conducts based on five core values: put people first, pursue excellence, embrace change, act with integrity, and serve our
world.

The first A&W root beer The JW Marriott Hanoi Hotel is the first 5 star
franchise in Washington, D.C. hotel under the investment of Bitexco and the
operation of Marriott International.

1927 and beyond 1927 2013

1984
It all began with an A&W root beer stand. Founder J. Willard Marriott and his wife, Alice,
got their young business off the ground by quenching people’s thirst during Washington The first JW Marriott, named in honor of founder J.
D.C.’s hot, muggy summers. Good food and good service at a fair price became a guiding Willard Marriott, opens in downtown Washington, D.C
principle for Hot Shoppes restaurants and for Marriott International as it grew.
 1
Core Values and Heritage
ALL ABOUT U S

PUT PEOPLE FIRT Take care of associates and they will take care of the customers

PURSUE
Our dedication to the shows in everything we do
EXCELLENCE
EMBRACE
Innovation has always been part of the Marriott story
CHANGE
ACT WTH
How we do business is as important as the business we do
INTEGRITY
SERVE OUR
WORLD Marriott strives to be a force for good
Designed by Carlos Zapata with the inspiration of “the legendary dragon”
Harmoniously combines the modern preciseness and luxury with traditional Vietnam features.

Address: No. 8 Do Duc Duc road, Me Tri ward, South

Tu Liem district, Hanoi, Vietnam
Tel: + 84 243.833. 5588
Fax: + 84 243.833. 5599
Website: www.jwmarriotthanoilife.com
FB: fb.com/jwmarriotthanoi

27 Kilometers from Noi Bai International Airport and just 30

minutes from downtown Hanoi

2,400 sqm of conference space

2 Hotel
Informations

ACCOMMODATIONS

450 luxuriously appointed and

modern guest rooms (48sqm)

55 Suites FEATURED AMENITIES ON-

SITE
1 Presidential Suite (300sqm)
1 Chairman Suite (200sqm)
2 Grand Suites (150sqm)
270 King Rooms
175 Twin Rooms (Double Doubles)
Cable TV -International Channels High speed wireless internet (in cable) access in all guestrooms
Tea & Coffee Service and throughout the hotel
Guest
Amenities
Fully stocked Mini-Bar Comfortable work desk with ergonomic seating and task lamp
Hide away luggage compartment In-room laptop safe
Aromatherapy bath amenities 42inch LED TV
Non-smoking rooms available Bose IPOD docking station with radio
Luxurious Bathrobes
Hotel
Informations
2
 2 Hotel
Informations

Twice daily room refresh

“At Your Service” personalized service to
assist you around the clock.
24hour in-room dining
24hour concierge services
24 hour pressing services
24 hour business services

Guest
Restaurant & Wellbeing On 8 Concierge
Desk

service
Dry cleaning and laundry
Chauffeur-driven transportation services
(charges apply)
24 hour Fitness center
Group Check-in available
Tour & Travel Desk
Guest Mobile Check-in
Guest shuttle services to the city
 2 Hotel
Informations Front Office
Emergency
GXP
Guest Pre- arrival
Experience
Platter form
Front Desk

Guest’s Walk up
complain call
Concierge

AYS
Executive
Guest’s
Lounge Reservation room
requests

Front Office At Your

Service In Room Incoming/
Dinning outgoing
order fax
Internal/
External
calls
2 Hotel
Information

Culinary
Destination

FRENCH GRILL
Modern French Cuisine specializing in
grilled meats and classic French
deserts.
Capacity main dining: 82 guests
Rendezvous - Champagne and Caviar
Bar
Red Room - Private dining for 16 guests
Bordeaux Room - Private dining for 18
guests
Burgundy Rooms - semi private dining
while still being able to enjoy the
ambiance of the dining room.
Open daily
Dinner: 6.00pm – 10.30pm
Sunday Brunch: 11.30am – 2.30pm
JW Café
Award-winning international buffet
with 7 food stations featuring
authentic cuisine from Vietnam,
China, Japan, Korea, India, Italy
and Mediterranean.
Seating for over 250 guests
overlooking the lake.
A la Carte menu also served
Breakfast: 5.45am - 10.00am (Mon –
Fri); 5:45am – 10.30am (Sat – Sun)
Lunch: 11.30am – 2.30pm
Sunday Brunch: 12.00pm – 2.30pm
Dinner: 6.00pm – 9.30pm
JOHN ANTHONY
Contemporary Cantonese serving
modern Chinese food with classic
ingredients, specializing in wood-
fired duck and dim sum.
Seating for up to 134 guests with
additional outdoor balcony seating
with lakeside views.
5 private dining rooms seating up to 20
guests with private verandas
overlooking the lake
Open daily
Lunch: 11.30am – 2.30pm
Dinner: 5.30pm – 8.30pm
The lounge

Cozy home from home setting serving

signature tea, coffee with live music
International and local cuisines
Afternoon Tea: 2.00pm – 5.00pm
Capacity: 130 seats
Open daily: 7.00am – 10.30pm

JW
LAKESIDE
GARDENS
BBQ & Tents
Milk & Co. Garden afternoon tea at Gazebo
Picnic hampers
Children’s playground
JW herb gardens
Focusing on dairy products and a menu of JW Greenhouse
healthy and organic foods, suitable for Open daily
many ages, your journey of discovery and
experience at Wellbeing on 8 will be more Mon – Thu: 2.00pm - 9.00pm
complete with Milk & Co. Fri – Sun: 9.00am - 9:00pm
Capacity: around 40 pax
Open daily: 10.00am – 10.00pm
 Akira back
SMACK DAB
An urban lounge with an outdoor/indoor
setting
Serving dishes from Akira Back and crafted
Japanese cocktails, Sake, Japanese Whisky
2 private rooms separate or link for up to 20
guests
Perfect for private events
Capacity: 64 seats; cocktails event: 100 - 150 pax
Cool Cats
Open daily: 5.00pm – 11.30pm Jazz
Modern and adventurous Japanese restaurant with
Club
Korean accents - founded by renowned chef Akira 1920s inspired Jazz Club
Back. Live performances each night with guest
Seating for up to 56 guests artists
Award-winning design with 4 private dining rooms Signature cocktails and light bites
seating for up to 10 guests Perfect for private occasions
Private dining room with your own personalized chef Capacity: 87 seats; cocktails event: 100 - 150
Open daily pax
Lunch (weekend): 11.30am – 2.30pm Open daily: 6.00pm until late
Dinner: 5.30pm - 9.30pm
 2 Hotel Information

2,400 square meters of flexible

meeting area with 17 meeting rooms

Vietnam’s leading conference hotel with

over 5,000 sq. m of flexible meeting space,
all in 1 floor

2,600 square meters of pre-function area

BANQUET
 2 Hotel Information Executive
lounge
Breakfast
Afternoon tea
Evening cocktail Private Butler Service
All day refreshment Private check in/out area
Library Private business center

Opening time: From 6.00 am to 23.30 pm

Serve: Executive Lounge guests which included premium pay and
Marriott Bonvoy
Small hotel inside the hotel
SWIMMING POOL SPA BY JW

Located on the 8th floor 9 private treatment rooms (including 2

“
showcasing dazzling sunsets
The first and only suspended
swimming pool in Vietnam
double rooms & Jacuzzi)
9 foot massage lounges
“
Treatment products from Aromatherapy
Associates & Dermafirm
A wide selection of authentic Vietnamese
and Asian treatments
Open daily: 9.00am – 10.00pm

FITNESS CENTER DRAGON’S VIEW

Offering a wide variety of cardio and

strength equipment with
professional fitness & yoga
“
instructors in an inspiring space
with a city view from above
“
The most unique space with the
city view and hanging chairs
A quite place to read your
favorite book and relax
Open 24 hours for in-house guests
Member and outside guests: 6.00am –
10.00pm
2 Hotel Information

Thang long road

Be inspired by the Vietnamese folklore of Lac Long Quan & Au Co and
the most stunning locations from North to South of Vietnam, Thang
Long Road is an explosion of authentic colors welcoming guests to
Hanoi

A total new experience for your meeting breaks and receptions.

Mr. Mark van der Wielen

Multi-Property Vice President Vietnam – Marriott International hotels

General Manager JW Marriott Hotel Hanoi
Oct 2022 - Present

General Manager and chairman of the Vietnam - Cambodia Marriott

Int. hotels Business council
JW Marriott Hanoi
Feb 2016 - Oct 2022
Executive Committee Members

Click icon to add picture

LAURO HILDEBRANDT DANG THI THANH TU PAUL DUNN NGUYEN VAN CHINH
Director of Food & Beverage Director of Rooms Director of Sales & Consultant of Engineering
Marrketing

REBECCA ANNIE SAINT

CLAIRE LE PHUONG THAO STEVEN PETER
Director of Finance Director of Human Resources Executive Chef
Department Head

F&B LP
TENG CHEE WAI (KEN) DAVID DUFFY DINH THI THU NGUYEN MANH HUNG
General Manager of John Assistant Director of F&B Director of Restaurants Director of Loss Prevention
Anthony i.c Event Management i.c JWCF & FG

HR
FINANCE
NGUYEN THI THU HUONG NGUYEN THI BICH THUY NGUYEN PHUONG LIEN TA THI THU HANG CHU THI VIET ANH
Chief Accountant Senior Assistant Director of Assistant Director of Finance Assistant Director of Human Director of Training
Finance Resources
Department Head

Sale & Marketing FO

ALEXANDER CABUSLAY SOONKEE WON PHAN THU HUYEN LE QUYNH HUONG
PASION
Director of Sales Assistant Director of Sales & Senior Director of Event Booking Front Office Manager
Marketing Center

HS IT Culinary
TRAN THANH THUY NGUYEN TIEN HIEN WONG CHI MING TRINH TUAN CUONG
Director of Services Director of IT Executive Chinese Chef Executive Sous Chef
Department Head

NGUYEN THI HUYEN TRANG LE THI BICH NGOC NGUYEN QUANG TRIEU LE QUANG VINH
Cluster Procurement Manager Purchasing Manager Chief Engineer Assistant Chief Engineer

MYUNGSUB SONG NGO NGOC TRA MY MAI HUYEN TRANG

Assistant Director of Sales Senior Sales Manager Senior Marketing Communication
Manager
Department Head

JEAN FRANCOIS NULLI JAMES PAUL VALDEZ LORENZO NGUYEN THI KIM OANH PHAM TRA MY
Chef de Cuisine Chef de Cuisine Senior Housekeeping Manager Quality Manager

LE THU THUY LUU THI THOA MAI HUYEN TRANG

Assistant Front Office Manager Assistant Front Office Manager Executive Lounge Manager
Department Head

NGUYEN THI HIEN PHAM THI BICH LIEN TRAN THI LAN NGUYEN THI THU HUONG MARK DAVID WALKER
Senior Event Manager Outlet Manager - Akira Back Outlet Manager – In Room Dining Outlet Manager – JW Café Outlet Manager – French Grill

NICOLA VERONESE NGUYEN QUANG ANH VU MINH TRUONG HOANG THI MINH THAO TO THI HOA
Beverage Manager Outlet Assistant Manager Outlet Assistant Manager F&B Secretary Hotel Sommelier
Cool Cats Jazz Club The Lounge
 Manage of Bitexco
Group

ÔNG VŨ QUANG HỘI ÔNG VŨ QUANG BẢO

Chủ tịch Công ty TNHH Tập đoàn Bitexco Tổng giám đốc Công ty TNHH Tập đoàn Bitexco
Chủ tịch kiêm Tổng giám đốc Công ty CP Bitexco Phó tổng giám đốc Công ty CP Bitexco
Chủ tịch Công ty TNHH Quản lý Khách sạn – Bitexco

BÀ VŨ THỊ THOA
ÔNG NGUYỄN VIẾT TẠO
Giám đốc vận hành Công ty TNHH Tập ÔNG VŨ QUANG SÁNG
đoàn Bitexco Phó giám đốc Công ty TNHH Quản lý
Khách sạn – Bitexco Phó giám đốc Công ty Cổ phần
Phó giám đốc Công ty TNHH Quản lý Bitexco
Khách sạn – Bitexco
 SUPER STARS BENEFITS
5 working days/week
2 days off/week
mHUB® Web site via http://mhub.marriott.com
13th month bonus pro-rata upon the length of service
Monthly service charge Requires EID (enterprise identification), password and
100% SC in probation Two-step verification
Salary: 100% basic salary in probation time
Insurance schemes contributed from joining date upon 100% of basic A resource for associates to:
salary - Manage personal information and benefits
Duty meal - View and apply for job opportunities
Free motorbike parking - Access training and development resources
Uniform, shoes and laundry service mhub.Marriott.com
Taxi for late night shift
Cross training / exposure opportunities
Task Force
Marriott Associate Rate
Marriage allowance; bereavement allowance; sickness visiting benefit /
Baby born gift; Birthday card
Take care program
Associate Appreciation Week
The JW Treatment
JW MARRIOTT As JW Marriott associates, you are the brand and your
appearance is crucial to the way others perceive JW
Associate Appearance Standards Marriott.
You should take pride in your appearance because at
JW Marriott you are in the spotlight everyday.

Gentlema Lady
n
Washed regularly, neatly combed
Gentleman – Shave daily Should not be covering the face
Hair should be clean and well Simple hair styles and if dyed should be
combed of natural colour
No fancy design hair styles Hair accessories should be plain and of
Hair should not cover ear, eyebrow natural colours; coordinated with attire
or touch the back of the collar Face clean
Clean and well ironed uniform Light make up and is kept fresh
throughout the day
Clean and well ironed uniform
 JW MARRIOTT NAME BADGE & GRIFFIN
Is worn on the left chest, under the griffin
Associate Appearance Standards Is kept clean
Is in good condition and name is clearly visible
If lost or spoiled, must informed HRD and change
new ones

ACCESSORIES FOOTWEAR
Glasses with flamboyant spectacle-frame or colorful lenses are not allowed Shoes must be closed in court shoe style Well polished
Sunglasses can not be worn (unless deemed necessary for pool Black shoe or specified colour - coordinated with attire
Watches must reflect a “business” style
Belts, if worn, are to match the clothing concerned ATTIRE
No visible tattoos are allowed Clean and well ironed
Shirts/blouses should be changed on daily basis
FRAGRANCES Shoes should be clean and well-polished
Light perfume or fragrance may be used Skin toned or plain black stocking for female
Deodorant applied after shower to maintain a fresh, clean smell Socks should match the trousers
Breath spray may be used to maintain a fresh, clean breath
NAIL
JEWELLERY Neatly trimmed
Simple rings are allowed Regular manicure
One pair of studs (earrings) only for female associates No longer than fingertip
Earrings for male associates are not allowed Limited to natural colour or earth tones
Necklaces are not allowed to be displayed, unless they are part of the uniform No fancy nail designs
No brooch, pin, bracelet, wrist strings No nail extenders
 Noise
JW MARRIOTT Put the guest on hold
No discuss with other when on call
Telephone -Email Etiquette Thank you for the call and offer further
assistant before finish the call
Let’s the caller drop the call first

1. Greetings on phone:
Xin chào, 1. For email communication:
JW Marriott Hanoi Hotel Font type: Arial Regular for Headline/
<your department> Title and Arial for body text
<your name> speaking Size: 11
How may I help/ assist you? 2. For other writing documents like
2. Question and commnunicate when asking for holding phone before transfering the memo/ letter/ etc:
calls: Font type: Arial
Could I know who calling is ? Or May I have your name and your company ? Size: depend on your arrangement
Please hold the line, I will put you through/ I will transfer you to Mr/ Ms...
3. If they want to leave a message: Please feel free to contact Marketing
Could I take a message for him/her? and Communication Department for
Could I know who calling is? Or May I have your name and your company? any concern to marketing side
May I have your phone number? (If the caller wants to call back)
Could I have your details of message?
 Overview
Akira Akiraback Hanoi
Back Server’s Duty

Hostess’s Duty

Cashier’s Duty

Akira Back’s Food

Food Knowledge
AKIRA BACK HISTORY

CHEF AKIRA

- Born in Korea and raised in Aspen, Colorado, Chef Akira Back

brings a sense of adventure and creativity to his culinary creations.
- A professional snowboarder turned chef, Akira became the youngest
Executive Chef for Nobu Matsuhisa before opening his own
celebrated restaurants – Yellowtail (2008) and Kumi.
- He has recently been awarded a Michelin Star for Dosa in Seoul
(2017)
- Following his successes, Akira opened his namesake Akira Back
restaurants in cities around the world
Akira Back
AB STEAK
Namesake restaurant serving modern
A unique upscale dining
“
Japanese cuisine which embodies the
modern dining experience with world-
class food, service and ambiance. The
“
experience in a modern Korean
steakhouse where cooking and
restaurants are a melting pot of culture eating take center stage together.
with a focus on Chef Akira’s life
experiences.

CONCEPTS

Abar Lounge & Rooftop DOSA

ABar Lounge is the ultimate night out Using locally grown organic
“
on the town. It is a different from all
the rest as you enjoy evening in an
“
ingredients that change with each
of the four seasons throughout the
upscale but laid-back atmosphere
year, dinner at DOSA is curated be
listening to intoxicating music with
a one of a kind experience.
friends and loved ones.
Dasha AB Sushi
AB Sushi features signature dishes from
A twist on authentic modern Chinese

“
food with a meticulously curated
menu using only the finest fresh local
ingredients combined with an
“
the Akira Back menu while highlighting
more sushi and sashimi options for
guests. This modern Japanese cuisine
also features and extensive sake list to
unparalleled design and fun for all pair with every flavor including Akira
with private karaoke rooms for Back's own sake brand and flavors.
entertainment.

CONCEPTS

Lumi AB BQ
Lumi by Akira Back features ABbq is traditional Korean BBQ

The menu encompasses Peruvian

“
adventurous flavors of Nikkei cuisine.

ingredients such as tropical fish,

“
with tableside grills. Korean BBQ
is known for its marinated meats
including the famous bulgogi and
quinoa, aji amarillo peppers but
galbi dishes.
molded by Japanese techniques.
THEIR
BRANDS
Artwork from Akira Back artist
mother, Young Hee Back, whose
designs, as well as one of her recipes,
feature in all his restaurants.

Artistic touch
Mirrors are used throughout the restaurant, on
ceilings, walls and in lighting features, and have
been incorporated into another element Back
wanted included – artwork from his artist
mother, Young Hee Back, whose designs, as well
as one of her recipes, feature in all his
restaurants.

Vortex

Vortex, bring the message of a place that attracts

customers with sincerity and warmth. Entering the
restaurant is like opening a new culinary discovery
journey
 AKIRA BACK HA NOI

Location Lobby Level

Reservations 09 36216536 | Ext: 1688
Capacity
Main dining hall: 56 seats
Private dining rooms available: 4 rooms

OPENING HOURS

Lunch
Weekend: 11.30 AM - 2.30 PM
Dinner
5.30 PM - 9.30 PM
 TIGER MEETS DRAGON
“BẠCH HỔ GẶP RỒNG XANH”
STRENGTH, POWER AND VISION

CHEF AKIRA BACK WAS BORN IN 1974 JW MARRIOTT HANOI: Designed in the
Year of the Tiger shape of a water dragon
Modern Japanese Cuisine
With Korean Accent And
Culinary Influences From
Around The World
5 Private Dining Rooms
Full facilities: 38 seats
 PRIVATE ROOMS

HACHI RYU - TORA WOO DOSA

(Number 8 in Japanese)
Bringing the meaning of infinite beauty,
lasting
(Dragon - Tiger) Named after Akira Back’s Michelin starred
restaurant in Seoul, Korea: Dosa
Water dragon meets white tiger: symbolizes Chef
Akira Back meeting JW Marriott Hanoi Woo means cow in Korean, as the purpose of
this room is for guests to be served fresh meat
grilled by the chef
 Manager
Hostess

Assistant Manager
(Senior)Waitress/Waiter

Supervisor
ORGANIZATION Cashier
CHART
Captain
Bar

SERVICE
 TAKANORI TANAKA - Sushi Chef
Chef Tanaka possesses extensive knowledge of traditional and
Kitchen JAMES PAUL LORENZO - Chef De Cuisine
Joined Akira Back’s team in 2007 as Sous Chef at Yellowtail
modern Japanese cuisine including the fine arts of preparing sushi Restaurant in Las Vegas, James is excited to bring his
& sashimi. creativity to all of his dishes just for you.

Dessert Sauteed Appetizer Tempura Sushi

Hiên Khôi – Hương Tiến - Nhung Minh – Bình - Thương Hạnh – Trường - Mạnh
Thúy - Ngà
Hostess:

Server: GROOMING STANDARDS

 CLEANING SCHEDULE
Time 14:00 - 15:30 Akira Back Smack Dab
Wipe all table tops, table legs, make sure all table legs, chair legs are stable, not channeled. The seats are lined
up and the cushions are beautifully arranged Side Duty
Leather seats: wipe the surface with a damp cloth sprayed with
Leather seats: wipe the surface with a damp
the solution, vacuum between the seats. For seats with belts,
cloth sprayed with the solution, vacuum
MONDAY Tables and Chairs make sure the belts are properly positioned - the seats all look the between the seats.
same.
Fabric seats: lift off the cushions and use vacuum cleaner to Fabric seats: clean the dust on the cushions,
clean the surface of the chair. For soiled seats, transport the chair if the cushions have stains or get wet, remove
down to the area and notify the housekeeping department to the cushion cover and bring it down to the
clean the chair. laundry for cleaning.
Cleaning stations A, B, Woo Dosa, Hachi, Ryu, Tora, Smack Dab. Ensure towels are changed, eating utensils,
TUESDAY Station
glasses, cups, cups, bowls are arranged according to the standards of quantity and location.
Check and clean all cups in the restaurant including: cups on the table and cups in station cabinets, cabinets in
WEDNESDAY Glass
private rooms. Make sure all cups and cups are clean according to standards.

Clean decorative display shelves, wine racks, iron fish, wall Cleaning wine display shelves, chandeliers in
Display Stuff
THURSDAY paintings and sword display areas. Chandelier in private room. private rooms.

Baby Chair Use soap to clean baby chair

Clean the refrigerator, arrange to have the right amount and
variety of mineral water.
Wipe down the shelf for mineral water (make sure not to let
mineral water fill the electrical outlet area). Inspect and clean tea containers, check
FRIDAY Pantry
expiration dates and labels for completeness
Make sure all items are cleaned and rearranged. Check the
expiration date of the tea, clean the tea box. Check and make
sure Take Away - pizza box is fully prepared.
Check and arrange by table for the evening; cleaning and organizing tools; Turn off music and air conditioning
SATURDAY Overview
(not necessary) at the end of lunchtime.
Check and water the plants in the restaurant
SUNDAY Water the trees Check and water plants in restroom areas. area, make sure the plants are changed to
catch the sun.
MONTHLY
(The last Soaking
Soak all alloy tools with brightening solution at the end of the shift and leave overnight. The next day shift will
Thursday of Silverwares
wipe the whole thing with hot water and vinegar.
each month)
 OPENING CHECK LIST
Task
STT Position
AKIRA BACK SMACK DAB

Baby Chair
Time: 14:00 - 15:30
Move the baby chair to staircase and cashier area
Side Duty
Pull down the curtains in the entrance area, Ryu's room, cashier area, open the restaurant
Curtain - Door
door and the Smack Dab side.
Remove the cover and wipe, rearrange the furniture, make sure you all have ashtrays,
Terrace
1 candle cups, and plant bowls.

Cleaning Ipad by alcohol swabs and charge, turn on air conditioner (PDRs, SD, restrooms)

Mineral Water Refill Evian - Perrier water (300ml, 750ml) into refrigerators, shelves and stations.

Use hot water, lemon, vinegar and napkins to clean.

Cutleries
Arrange tools and equipment in stations according to standards.
Clean and arrange tables according to standards. Opening the glass
2 Service Items Glassware Clean cups and glasses with a cup washer, use napkins to clean and put them in place. washer machines.

Count towels and exchange them at the laundry area, then fold them according to the
Napkin
standard.

Use a cloth to wipe down the surfaces of the table, station and dust the chair.
Clean
Make sure that the legs of the table, chair legs are not channeled, and the backrests are
3 Tables neatly arranged according to the standards.

Set Up
4 Side Duty
1 Soy Sauce
2 Condiment Allspice
3 Lemon
4 Candles
Light
5 Light on
6 Station
7 Ice Buckets - Sanitizer
8 Check Food
Based on the booking to arrange the table according to the number of guests booked.
Place Oshiburi for tables booked by guests.
Cleaning according to the daily schedule.
Time: 17:30 - 18:30
Check date and fill the soy sauce bottle Get a soy sauce bottle and a hot water bottle
Cut peppers and fill shakers with salt and pepper, tabasco Check and fill with pepper, salt, tabasco
Prepare lemon slices to serve carbonated mineral water
Light up candles at Akira Back, Smack Dab, Terrace
Turn on the light in the bar area, turn on the light (fire) in the table
Turn on the Dining mode light
area 81, King Queen (in winter)
Arrange Evian water (300ml - 750ml), enough utensils (toothpicks, paper, plates, candles, knives, spoons, ...)
Prepare ice buckets for areas where guests are seated, and prepare
Prepare buckets of ice for areas, towels - cleaning solution, vinegar water at Expo counter
towels and cleaning solutions
Check for SODs and 86s Prepare Ipad menus and bill folders, Pos
 Side Duty
CLOSING CHECK LIST
Clean and cover the balcony, put the baby chair
1 Terrace Check the toilet and turn off the air conditioner
and wine in Ryu - Tora into Hachi
Turn off lights - candles, table area 81, both sides
Turn off the lights - store candles, music, air
2 Light off of cupboards, store lights in front of the door,
conditioners and blow out candles in the restaurant
Main turn off air conditioners, fans
3 dining Curtain Close the curtains of the entrance area, Ryu's room
Clean up the sliced ​lemons, candle holders, clean Make sure the station surface is clean, don't put
4 Station
the sides of the station, clean up the ice buckets. things on it, clean up the ice bucket
Check the stairs area (staircase), lock the restaurant Lock the exit doors on both sides and lock the
5 Door
door main door
Wipe expo, clear tickets, chopped peppers, clean Clean up the tablecloth, clean the cup, put the soy
6 Clean
up trays, wipe tabaco... sauce back in AB
Expo
Count enough ipads and put them in the Cash AB
7 Count spatula, count ipads to store cabinets
counter area.
Wash the teapot, pitcher, remove the wooden spoon
8 from the tea, wash the lemon and chili in the
cabinet must have an expiration date
Pantry Clean Clean the bucket containing the cleaning solution, Wipe the cup clean and turn off the dishwasher.
9
wash the tablecloth and hang it to dry.
10 Clean surfaces in the area
11 Clean trays
 BAR/ RESTAURANT CHECKLIST
Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Daily Items To Check Remarks

Start Close Start Close Start Close Start Close Start Close Start Close Start Close
1 Refrigerator temperature recorded (Nhiệt độ tủ lạnh)
2 Refrigerator: free of stains and food residue. Door seals clean. (Tủ lạnh không có vết bẩn, ngăn tủ sạch sẽ)
3
Refrigerator: Food wrapped/ covered, labelled when opened (Tủ lạnh được dãn nhãn, bọc thực phẩm đầy
đủ)
4 Refrigerator: No EXPIRED FOOD (Tủ không có thực phẩm hết hạn)
5
Dry Storage: Proper and labelled when opened. No expired food. (Tủ đồ khô bảo quản đúng cách. Không
thực phẩm hết hạn.)
6 Ice bin: Always closed & ice for dedicated use ONLY (Thùng đá luôn đóng, chỉ mở khi sử dụng)
7
Bar Counter, table tops cleaned and disinfected daily before & after operations (Quầy bar mặt bàn được
làm sạch và khử trùng hàng ngày trước khi hoạt động)
8
Mixer, blender & shaker washed and sanitized before & after use including gaskets on the lids (Bình shake,
Máy xay được rửa sạch và được vệ sinh trước và sau khi sử dụng ..)
9
Coffee cups and wine glasses should be fully prepared at the beginning of the work shift (cốc cà phê và ly
vang cần chuẩn bị đầy đủ trước khi vào ca làm việc)
10 Washing sink is clean (Bồn rửa sạch sẽ)
11 Rubbish in covered bin (rác đựng trong thùng có nắp đậy)
12 Gloves avaialable and in use for ready to eat food (Găng tay có sẵn và để sẵn sàng sử dụng..)
13 Bar cabinets are carefully locked (Các tủ lạnh phải được khóa lại cẩn thận)
14 Bar mats are dried outside (gỡ bỏ thảm bar phơi ra bên ngoài)
15 Throw away the garbage at the end of the day (vứt rác cuối ngày)
16 Turn off the Coffee maker and Micros
17 Clean up the wine display and lock the door Hachi's room (cất rượu chưng bày và khóa cửa Hachi)
18 Person incharged
19 Checked By:(managers or supervisors)
Note
:
SET UP AKIRA BACK
Set Up Standard
The distance from sharing plate to table edge is 2cm
The distance from chopstick holder to plate is 2 cm
Akira Back coaster must be aligned with chopstick.
Napkin must be set up the right way: The folder side
faces upward and the extra part faces to the right (as
picture)
Oshiburi is placed on the right, 5cm below the cup.
Compressed tissue paper is facing guest’s right
hand.
SET UP TABLE

SOFA MAIN HACHI RYU - TORA WOO DOSA

Standard: 4 sets Standard: 2 sets at seat 1 and 3 Standard: 6 sets Standard: 8 sets Standard: 8 sets
Maximum: 6 sets Maximum: 4 sets Maximum: 8 sets Maximum: 10 sets Maximum: 12 sets
 Main Dining

Square table must be set up the same way at seat 1 and 3, the
set up must be aligned and centered.
EXPO

Rice bowl, Soy saucer

Plate towel
Salt, pepper, tabasco, chili sauce
Plate cleaning solution( water + white vinegar)
Spatulas, wooden spoon, steak knife, main spoon
Fresh chili
Soy sauce bottles, trays
SET UP 1 2
STATION

Standard:
2
Ensure that the drawer 3 4
is set up as the
following pictures. 3

PDRs: Prepare set up

according to the 4
maximum pax.

Main dining: Tools 5

and utensils are 6
evenly divided into 5
each station 6
STATION 1st compartment

Water cup – Sharing plates

2nd compartment

Cold teacup – Children utensil – Wooden tray

3rd compartment
Candle box– Oshiburi tray

Please ensure that items are set up accordingly

Seat number
 WC Woo Dosa

DOOR
Bar

Hostess
Ha
chi
Cash

Open Kitchen

T40 T10
T30 T20
Floor Plan
Akira Back
T31 T21
T41 T11
T32 T22

Tora Ryu
Main Dining full facilities : 56 seats T50

ENTRANCE
 S4 S3

S3 S5
S5 S2 S4
S4 S6
10-11 40-41

S2 S6
S3 50 S7 S1 S5

S1 S6
S2 S8
S1
S2 S3 S2 S3

20 30

S1 S4 S1 S4

EXPOSE
 S5

S4 S6
S8 S1
RYU WOO
S3 TORA S7 DOSA
S7 S2

S2 S8 S6 S5 S4 S3
S1

S2 S3
S1 S4

HACHI

S8 S5
S7 S6
 Bar

WC
63 62 61 60

DOOR
DOOR
73
82
Floor Plan QN
Smack Dab 72

81
71

KG
70
Full facilities : seats
80

ENTRANCE
 S4 S3

S3 S2 S4
S5

60
63 S1 61 - 62 S2

S2 S6 S1 S5
S6

S7 S1 S6
S5 S4

S4 S8
S3 S5
QUEEN

S2 S3
KING

70
S3 S9
S2 S6 80 - 82

S2 S10
S1 S1 S4
S1
ENTRANCE
 HOW TO CLEAN TABLE 01 Chairs
Must be set up correctly after use. Rearrange sofa
pillows

02 Napkin
Collect dirty napkins and stored in designated
area (Next to cashier station)

03 Glasses
Clear wine glasses first then to others.
Before 21:30: Deliver dirty glasses to bar; after
21:30: Clean and store in pantry.
04
Bowl - Plates
Collect all silverwares and utensils to pantry.

05 Tissue
Use tong to clear dirty tissue, straws,…

(NOTICE: Always use tray to clean glasses and

Clean table
oshiburi. Do not put tray on table while cleaning 05
Use the standard solutions to clean table .
 Plate and tong for Plate and tongs for clean
dirty items items

• Used tissues Bring your business to the next

• Food bits Level with Powerfull presentation
• Sliced lemon
• For towels • Tissue paper
material for all business
• Sharing food
 Used utensils classification

For used glasses For dirty tray and oshiburi For cutlery
Wash with water before storing Green: for silverwares
Blue: for china, wood
Grey: for chopstick holder
 Table cleaning procedures

#4
#1
Use yellow towel with Peroxide Surface
Clear table Cleaner to clean table and table edges in
a clockwise motion

#2 #5
Take yellow and pink towel from diluted Then use pink towel with MultiQuat 22
MultiQuat 22 solution in red bucket and to further clean the surface
strain of all solution

#3 #6
Put them in the according plate and Bring dirty towels and solutions back
bring the towels along with cleaning to pantry, wash the towels then put
solutions to dirty table them back into the red bucket
 ED: 7 days from prepare date
ED: None Get from laundry room (left side of
Get from laundry room (left side of entrance)
entrance) Must have a lable that includes name,
date of production and expiration date
(as pictured)
Multi –
Surface
22 Multi- Quat
Cleaner
Chamomile Tea Organic Okumidori Organic Genmaicha
Kabusecha Tea Tea

Hot Tea Cold Tea

1 tea spoon – 500ml hot water 2 tea spoon – 500ml hot water
1 cup ice
Cold Sake Hot Sake
Red – White – Red - Champagne Carbernet – Bordeaux – Pinot Noir
STANDARD OF OPERATION FOR
HOSTESS
 PRE-OPERATION:
Phone answer:
Pick up the phone within 3 rings
Standard: Xin chao, Akira Back (Name)’s speaking, how may I
assist you?
Taking reservation:
Phone reservation: Ask for the information below:
Name (BSA: use guest’s name at least 3 times during the phone
call) Date and time of the booking
Number of Pax (Ask if guest’s have any child needing baby
chair accompanying them)
Room number (if they are GIH)
Special occasions (Birthdays, anniversaries, business meeting,
…) Special requests (flowers decor, sofa table, …)
Dietary restrictions (Allergies, religion-based diets, …)
Membership (Club Marriott or Marriot Bonvoy)
Further assistance
You should end the conversation graciously to make guest felt
welcomed. (Eg. We hope to see you soon, have a good
day! ...) Hang up the phone only when the guest has hung up.
Online reservation: (From Sales, Opentable)
Put in the booking from Sales team at the start of the shift, noting
down any special occasions, requests, etc.
 PRE-OPERATION:
Confirm booking: This is done at the start of the shifts to ensure you
receive all the information needed from guest in order to provide them
with the best experience, you should confirm the information below:
Date and time
Number of pax
Special requests and occasions
If guests are staying inhouse, press 7-room number to call guest.
Look up GIHs information on Micros/GXP to note down: posting
status, membership, preference, special programs, …
1
If there is no viable way to call the guests, you must send
the confirmation message via the options below: 2
SMS
Zalo Set up before opening:
Whatsapp (For international phone number) C hange all lighting to their pers pective mode, Dinner for
Email (If available) dinner time, Lunch for lunch time (Picture 1 is the light control
After confirming the booking, assign table and send them to your application) Turn on the tiger projector in front of the washrooms,
team so they can proceed with the set up. the remote is in the host station. (If the projector isn’t running,
check the tv inside Woo’s back first before calling Engineer)
3 (Picture 2)
Turn on tiger roar and terrace music in Woo Dosa’s back, the
settings should be as picture 3, the arrow is pointing at 16h30
direction
Inform Kitchen team of any complimentary birthday cakes.
If guests order set menu, print it out for set up, remember to
remove pricing.
Fix the welcome area up to standard
PRE-OPERATION:
Private dining room bookings:
Please inform the guest that our PDRs has a minimum spending for age
6 and above as below:
2-3pax: VND6.000.000/Pax after discount
4 pax and above: VND2.000.000/pax after discount
All minimum spend requirements are applicable to total food and
beverage charge (after any discount) and not applicable to
miscellaneous charge (such as corkage charge)
Marriott Bonvoy is not applicable for PDRs, guest can still earn
points.
We have 6 PDRs:
Woo Dosa:
8pax
Tora/Ryu: 8-10 pax
Hachi: 6 pax
King/Queen: 10 pax for each, 20 if combined. Please inform guests
with 20 pax that the PDRs they are booking will be 2 rooms
combined and send them the pictures first if possible
DURING-OPERATION:
The host needs to be stationed in front of the entrance to be ready to welcome guests.
Apply the 10-15 rules
Welcome guest: “Xin chao, welcome to Akira Back, do you have a reservation with us?/How
may I assist you?
If guests don’t have reservation, ask for: Name, phone number, room number (If GIH),
number of pax and based on table availability, you can either ask guests to wait or escort
them to the table:
Escort guests to their table, making small talks.
Checking with guests if their table/chair is comfortable.
Handover guests to server, noting special request/dietary restrictions.
Further assistantance and wish guest to have a pleasant dinner/lunch
Check for Bonvoy number (If requested): you can either call AY S by pressing 0 to ask or
search up guest’s email and name on GXP.
Call buggy or taxi upon request
Farewell guests.
The tiger roar should be turned off at 9pm to avoid disturbing GIH.
POST-OPERATION
Issue VATs.
Note down GIHs check number and their order.
Update beverage sale records/daily log.
Turn off PDRs, entrance lightings, terrace music and tiger projector.
Put all electronics (Ipad, hotline phone, laptop) into Hachi and lock it.

SIDE DUTIES
The hostess is in charge of the welcome area: sofa, mirror wall, door,
host station.
Pillows on sofa must be set in place after use
Mirror wall/door must be cleaned if there are stains.
Water plants in washrooms, welcome area once a week.
Light candles, candles can be found in the bar.
 CLUB MARRIOTT

MARRIOTT BONVOY

Discount in Akira BITEXCO

Back
ASSOCIATE

VIETCOMBANK
WELLBEING ON 8

VOUCHER
 Club Marriott

30% discount for food and selected alcoholic beverages.

Terms and conditions:
For maximum 20 pax.
Cardholder must be present.
The benefit can only be applied for 1 table at a time.
15% discount for set menu.
Blackout dates: usually 15% discount for food only.
NOTICE: Benefits for international Club Marriott members (Singapore,
Hongkong,…): 15% discount for food and selected alcoholic beverages
for maximum 10 pax.

20XX presentation title 81

 Club Marriott

VOUCHER CLUB MARRIOTT

Cake voucher: Must request 1 day prior to the date of the reservation.
Voucher 50% for Smack Dab:
For maximum 8 pax.
For food and non-alcoholic beverages and selected alcoholic
beverages.
Voucher 50% for renewed card:
For maximum 12 pax.
For food only.
Other F&B benefits:
20% discount for food and beverages for maximum 10
pax in any Marriott hotels in APAC.
20% discount for food, 15% for beverages for maximum
10 pax in Marriott hotels in Japan.
15% discount for food and beverages for maximum 10
pax in JW Marriott Hongkong.
 Marriott BONVOY
Marriott International’s membership programs.
Free enrollment.
Guests can enjoy the benefits right after enrolling.
Earn points:
1$(23.500VND)>10 points.
Points can be used to redeem: Room nights, plane tickets, F&B
services,….
Benefits class promotion based on night stay in Marriott’s hotels
10% discount for food and beverages (Applicable for TVCM-Thailand,
Vietnam, Campuchia, Myanmar).
Terms and conditions:
For maximum 10 pax.
The payer’s name must be the same and the name on the membership.
Minimum spending: 10$~235.000VND (Before tax and service charge).
Blackout dates: 10% discount for food only.
NOTICE: Points can be earned when the bill reached
10$~235.000VND after tax and service charge.

20XX presentation title 83

 Marriott Bonvoy

MARRIOTT BONVOY TITANIUM ELITE FOR OWNER

20% discount for food and beverages.
Physical card.
Bitexco

Benefits: Benefits for owners and employees:

20% discount for F&B, MICE and room nights (For 100% discount for former chairman and wife: Mr/Mrs
Bitexco Group and subsidiaries). Vũ Quang Huy – Mr. Vũ Quang Hội’s parents.
Subsidiaries: 50% discount for Mr. Hội - Madam Hà (Chairman and
Công ty CP Bitexco (Bitexco Jsc.). wife), Mr. Bảo - Madam Thoa (General director and
Công ty CP năng lượng Bitexco (Bitexco Power). wife)
Công ty TNHH MTV ĐT&TM The Garden. 50% discount food only for Bitexco Group’s employees
Công ty dầu khí Bitexco (Bitexco oil and gas company for maximum 8 pax (List included)
Ltd.) 20% discount food only for Bitexco Group’s employees
Công ty CP Viễn thông Đông Dương Telecom for maximum 8 pax (List included)
(Indochina telecommunication Jsc.) Guests must sign the bill.

20XX presentation title 86

 ASSOCIATE

50% discount for food and selected alcoholic

beverages (house wines and beers)
20% for liquors.
Blackout dates: non applicable.
Must sign bill: Name – ID.

20XX presentation title 87

 Spa & Fitness membership.
15% discount for food and beverages.

Wellbeing on 8
 Vietcombank
Must be reserved through VCB.
Must pay with the same name VCB card.
Off 50% on total bill (maximum 1 Mil VND)
Can be used once a month on one bill.
Close check to CP0212.
Red invoice: will be issued by Finance, the red invoice will
only be issued for the actual payment amount – excluding the
discount

20XX presentation title 89

Voucher
MASTERISE
Prepaid voucher provided by hotel in affiliation with Masterise.
Voucher value: 1 mil net.
Cannot be transferred or redeemed for cash.
Guests can use more than 5 vouchers if they reserve table 72 hours in
advance.
The name on the voucher must match guest’s name
Payment:
Under 900.000 VND: Close all to CP0231.
From 900.000 VND to 1.000.000 VND: Close 900.000 to CP0231,
the rest close to Masterise voucher.
More than 1.000.000 VND: Close 900.000 to CP0231, 100.000 to
Masterise Voucher, the rest guest will pay.
Red invoice: will be issued by Finance, the red invoice will only
be issued for the actual payment amount – excluding the
discount.

20XX presentation title

 Voucher

PGV AND BLANK VOUCHER

Prepaid voucher provided by hotel in affiliation with third
party.
The serial numbers include both numbers and words
Value on the voucher is net.
Can be transferred but cannot be redeemed for cash.
Payment:
If the bill total is less or equal to the value of the voucher:
Close check to PGV voucher
If the bill total is more than the value of the voucher : close the
amount equal to the voucher to PGV voucher, guest pay the
rest
Red invoice: will be issued by Finance, the red invoice will
only be issued for the actual payment amount – excluding the
20XX presentation title 91
discount.
 Voucher

COMPLIMENTARY VOUCHER
Voucher issued by hotel as a complimentary for guests
Serial numbers includes number only
Payment:
If the bill total is less or equal to the value of the voucher:
Close check to other voucher
If the bill total is more than the value of the voucher : close the
amount equal to the voucher to other voucher, guest pay the
rest.
Red invoice: will be issued by Finance, the red invoice will
only be issued for the actual payment amount – excluding the
discount.

20XX presentation title 92

20XX presentation title 93
MENU
AKIRA
BACK
 MENU

COLD SHARE

TUNA
Maguro (Tuna) Sashimi/ Shake (Salmon)
Top: SALMON
Sashimi/ Eringi (king mushroom)
Micro Shiso
Maldon Sea Salt
ERINGI
Crispy Tortilla (wheat)
Umami Aioli (sauce: Soy, Lemon Juice, Rice
Black Pepper PIZZA
Vinegar, Orange juice, Hondashi, Kombu, Sugar, White Truffle Oil (8PCS)
QP Mayo)
Shaved Red Onion (Rinsed)
 MENU

COLD SHARE

TORO/SALMON TATARE Toro Caviar (4 pc)

CRISPY RICE (6 PCS)

Deep fried sushi rice - Nori Paste - Toro/salmon Toro (Tuna Belly) Sashimi
Cajun Tuna (change to eggplant if Caviar Shaved White Onion (Rinsed),
guest is vegetarian) - Hiyashi wakame Negi Cilantro
Sauce: Cucumber Beetroot (Fine Julienne)
Spicy Ponzu Aioli (Soy Sauce, Kizami wasabi Serrano Pepper (Rinsed)
Lemon Juice, Rice Vinegar, Bonito Egg white Caviar
Flakes, Kewpie Mayo, Sriracha, Egg York Garnish: Daikon Sheet
Rayu (Sesame Chili Oil), Shichimi
Crisy potato Sauce:
Crsipy garlic Kochujang Miso (den miso, kochujang
Togarashi)
Takuwan (pickled radish) base, sprite soda, rice vinager, garlic,
Red onion ginger)
Sauce: wasabi soy
KAMPACHI/SALMON SERRANO (6
pcs)
SALMON CRUDO WAGYU BEEF TATAKI TUNA/ SALMON
(6pcs) (6pcs) TATAKI (6pcs)

Kampachi Sashimi Salmon sashimi Kiwami 9+ (kiwami by Seared tuna/ salmon

Garlic Essence peach Stockyard is Wagyu brand) Onion salsa (kizami
Serrano White onion Momiji oroshi (granted raish wasabi, white onion, negi)
Cherry Tomato Sweet yuzu lemon + chilli sauce) Mustard su miso
Beet Roots Negi Kaiware
Kaiware
Micro Cilantro Garlic
Cilantro
Sauce:
Ponzu (soya sauce, yuzu, Tataki means sear
Blood Orange Citrus Soy (Yuzu Juice, Soy mirin, bonito flake, kombu)
Sauce, Blood Orange Juice)
MENU

COLD SHARE
 MENU

SOUP

Seaweed, Negi, tofu, seafood Tofu (Cubed)

(Prawn, Scallop,…) Wakame Seaweed
Soup: Negi (Sliced Green Onion)
Shiro Miso Paste (White Soy Soup:
Bean Paste), Dashi, Sriracha Shiro Miso Paste (White Soy
(chili sauce) Bean Paste), Dashi (dry
Egg + dashi Shrimp and vegetable tempura
seaweed and dry tuna)
Prawn Negi
Scallop Dashi
Edamame
Shitake Mushroom
Negi
Tosaka (red and green) Tofu and poached Spinach Mix
Hiyashi wakame Shiro Goma (White Sesame Seeds)
Sauce: tosazu dashi (Soy Sauce, Julianne Red Beets
Bonito Flakes, Rice Vinegar, dashi) Zucchini
Dressing:
Creamy Sesame Ponzu, Rayu (chili oil)
Lettuce Mix
Blue crab
Baby Carrots (Shaved), Green
beans, Pine seeds
Cherry Tomatoes, Beets, Daikon
Sauce: yuzu honey mustard

Seared Maguro (Tuna), White Fish/Sake (Salmon) Sashimi

Lettuce Mix, Baby Carrots (Shaved), Green beans, Sunflower Seeds,
Cherry Tomatoes, Beets, Tsuma (Shredded Daikon)
Dressing:
Balsamic Ginger Dressing
MENU

SALAD
 MENU

HOT SHARE

Potato Foam
Truffle Potato
Croquette
Uni
Vegetable (4pc or 7pcs if only vege) Shrimp tempura
Sweet Shrimp
Shitake, Asparagus, Onion, Carrot, Zucchini… Negi Caviar
Shrimp (3pc or 6pcs if only shrimp) Sauce: kochujang mayo, yuzu Chive
Sauce:
“Tempura Sauce” Tentsuyu (Dashi Soy)
Grated Daikon & Negi (On Side)

Pork
Deep fried wonton skin Cucumber Sheet, Shiso Leaf, Crispy Potato Shirmp
Red onion Grilled Unagi (Kabayaki), Pickled Red Onion
Bulgogi beef Sauce:
Seared Foie Gras
Cilantro White Truffle powder) Sesame
Serrano Sauce: oil with
Sauce: roasted tomato ponzu Balsamic Soy (Balsamic Reduction, Unagi sauce) soy
Broiled Miso Marinated Black Cod Miso Black MENU
Pickled Cauliflower (Rice Vinegar, Sugar,
Black Peppercorns, Bay Leaf, Beets Root)
Cod
Kaiware HOT SHARE
Yuzu/Sake Foam:
Sake, Yuzu Juice, Lemon Juice, Glucose,
Sucro, Water, Sugar

Sauce:
Den Miso (White Miso Paste, Sugar, Sake,
Mirin) Sauteed spinach
Pan seared scallop
Seared foie gras
Truffle powder
Crispy renkon
Sauce: yuzu sake burre blac
with massago

Wasabi Potato purre Australian

Anticucho (sauce)
100 gram A5 Miyazaki Wagyu beef Chimichuri Octopus
Sauce: Roasted tomato salsa
sesame oil with salt and pepper Pine nut
Antikucho Chorizo
kochojang Pear

Sous vide 10 hours in 63

degree then tempura
Ishiyaki
 Spicy Tuna Roll

Inside: Crab mixed

Spicy Tuna Mix (Minced Tuna, Spicy Mayo), Cucumber
Negi (Sliced Green Onion), Cucumber avocado
Outside: Outside: Salmon, Tuna,
Shiro & Iri Goma (White & Black Sesame White fish, Avocado
Seeds) Togarashi mayo
Inside:
Unagi Foie Gras
Unagi Roll Califonia Roll
Foie gras
Avocado
Unagi sauce
Outside:
Avocado
Shrimp cracker Inside: Salmon
Cucumber, Avocado, Crab mix ( Cucumber
MENU Snow crab, Imitation crab) Pickled ginger
Outside: Aged garlic
Masago, Shiro & Iri Goma Shiso leave
ROLL (White & Black Sesame Seeds) Serano
 Inside: Inside:
Salmon
Crab mix, Avocado, Cucumber Unagi, Cucumber
Aspagarus
(California Roll) Top:
Cream cheese
Top: Anago tempura, Ao Nori Powder,
Sriracha mayo
Diced Scallops, Shimeji mushroom, Foie Gras Mousse, Kaiware
Crispy onion
Garlic Chip, Serrano, Cilantro Sauce:
Kaiware
Sauce: Sriracha Mayo (Kewpie Ponzu Mayo, Unagi Sauce
mayo, Sriracha)

Inside: Avocado, Crab tempura

Shrimp tempura Shrimp Tempura, Angry Tuna, Poke mix (salmon, tuna, white fish,
Cream cheese Cucucumber hyashi wakame)
Cucumber Top: Crispy crab stick
Top: grilled unagi, unagi sacuse, kaiware Salmon Aburi, Chipotle Mayo, Mango Sauce: Togarashi or Spicy Ponzu Aioli
Salsa, Dice Cucucmber, Micro Cilantro (soy sauce, lemon, rice vinager, bonito
Sauce: Unagi Sauce flake, mayo, sriracha, rayu, togarashi)
 WAGYU BUTA DON
DON
Japanese mushroom fried rice Mushroom fried rice
Wagyu beef (sous vide 57 Onsen tamago
dgree in 2 hours) Grilled pork
Osen tamago (sous vide egg) Foie gras
Caviar
Foie gras Garlic chip
Garlic chip Nori
Nori, Negi Negi

Sauce: truffle brasing jus Sauce: teriyaki sauce

(truffle oil, soy sauce, onion,
ginger, pear, pepper, sugar,
sake, mirin, garlic, teriyaki)
 MENU
MAIN

140 gr Toothfish
Sauteed Mushrooms,
Bell Pepper, Leek, Orange ikura
Capers, Kaiware, Caviar Caviar
Sauce: White wine
butter, Tomato Salsa
Crab butter

Cook sous vide for 2 hours

in 64 degree (already
Medium rare) and grill it
when guest order,
Salt and Pepper
Green Onion
Sesame Seed.

Paprika Potato purree Ribeye Black Angus MB3+ Sauce:

Mint yogurt Sauce: Kizami Wasabi Butter Bulgogi sauce (Korean
Grilled tomato BBQ sauce)
Antikicho sauce
MENU
SIDE DISH Grilled Asparagus
Balsamic Sauce

Shiitake Mushrooms, Hon Shimeji

Mushrooms, Eringi (mix)
Sake
Butter
Chives
Sautéed w yuzu butter and nanbanzu

Potato
Cream
Garlic Mushroom Fried Rice Wagyu beef Fried Rice
Milk
White Onion Carrots
Butter
Garlic White Onion
Salt
Asparagus Garlic
White Pepper
Garlic Chip Crispy Shallot
Spring Onion
Mix Mushrooms Sesame Seed
Truffle oil
Nori Soy sauce
Negi Kizami Nori
Soy Sauce Negi
 MENU

Vegetable

Cauliflower Tempura
Beetroot Sauteed mix mushroom Kaiware

Kaiware Bugogi with paprika Negi

Chili powder Roated tomato ponzu Goma

Sauce: Gochojang honey Beetroot Sauce: sweet and spicy

mayo
 MENU
KID

GYO DON
Zuchini
Onion
Teriyaki sauce

Breaded Chicken Thigh

Truffle Gravy Sauce

UNAGI DON
Grilled unagi
Green Onion (4pcs)
Mushroom
Soy Sauce Goma
Ao nori
 MENU
Apple Harumaki Yuzu Cheese Cake
DESSERT

Caramelized Apples: Cinnamon Cream Cheese:

Cream Cheese, Granulated Sugar, Ground Yuzu juice
Brown Sugar, Granulated Sugar, Butter,
Cinnamon Cheese cake
Lemon Juice, Vanilla Beans, Fuji
Vanilla Bean Gelato: Mango Glazed
Apples
Milk, Cream, Granulated Sugar, Dextrose, Tropical Fruit
Crispy Phyllo:
Milk Powder, Glucose, Stabilizer, Vanilla Micro Mint
Phyllo Dough, Cinnamon Sugar
extract, White chocolate flower Mango Sorbet
Caramel Apples Sauce
Chocolate Cake:
Manjari Dark Chocolate, Butter, Sugar,
Flour, Nutella
Vanilla Ice Cream:
Matcha ganache
Sugar, Vanilla Bean, Heavy Whipping
Cream, Egg Yolks, Milk Strawberry
Banana Foam: Peanut powder
Cream, Vanilla, Banana, Sugar, Lecithin Cookie crumble
Garnish:
Tempered “AB” Logo Chocolate Disk Vanila cream

Lava Cake

Basil seed
Cookie crumble
Mint ice cream Chocolate in a Cup
LAMB BEEF
 BEEF CUT
TOMAHAWK STEAK: The tomahawk steak is a
very manly cut. It is marbled, moist and has an
intense flavor thanks to its intact rib bone. The cut is
a bone-in rib-eye steak from the front rib of the beef.
The thickness of the cut depends on the thickness of
the bone. A tomahawk steak is normally so big that
you can easily feed two or more people from it. Fun
fact: the name of the cut comes from its characteristic
shape, which looks like an Indians’ tomahawks.
RIB EYE: The rib-eye steak comes from the front rib
and is a typical American cut. It is composed of four
muscle strings. The chunk of fat in the middle is often
described as its key characteristic, but in fact, the
name comes from one of the four muscle ligaments
which looks like an eye.
 BEEF CUT
T BONE STEAK: The T-bone steak is a
true classic. It is characterized by its T-
shaped bone, which separates the strip and
the tenderloin muscles. This most popular
steak cut comes from the short loin across
the spine. Compared to the porterhouse
cut, it is considered the less premium cut
as it has a smaller piece of fillet – this is
obviously a question of taste.
SIRLOIN: The sirloin steak comes from
the hip of the animal. It is not particularly
tender nor tasteful. Therefore, it is often
combined with prawns and served as Surf
n‘Turf.
 BEEF CUT
FILET MIGNON: Filet mignon is one of the most popular
and expensive cuts from the steak chart because it is
particularly tender. It is cut from the long, cylindrical
muscle, the tenderloin, which runs below the spine from the
mid-body to the hind leg of the animal. As you take cuts
toward the front of the animal, the filet mignon gets thinner.
This is why the portion of filet mignon is smaller in the T-
Bone cut than in the Porterhouse cut which comes from
further back in the animal. Filet mignon contains only a
little fat and shows hardly any marbling. Therefore, its
flavor is less intense than that of more fatty cuts. It is used
also for carpaccio. The thickest part of the tenderloin from
the very back of the beef is cut around 8 cm thick to make
Chateaubriand. It is classically served for two with
béarnaise sauce.
The Flank Steak comes from the lower belly of the animal.
It is a large, flat muscle with long fibers and little fat which
makes it a little bit chewy. Regardless, it is a popular
favorite from the steak chart. It is mostly marinated, grilled
and cut against the fiber into thin slices.
 Flat fish-white fish with a left-eyed
and slightly pink in color or dark grey veins
HIRAME (olive soft and chewy, firm texture, sliced thin to
make it easier to chew
flounder) mild flavor, slightly sweet
best season to eat hirame is autumn to
winter (more fatty)
Nutrition: 106 calo, 20gr protein, no fat
KAMPACHI
(yellowtail or Clean, crisp bite and delicious, buttery
flavor, firm texture and high oil
amberjack) 96 calories, 23 grams of protein, and less
than 1 gram of fat and high oil
(beef 26gr protein, 12gr fat)

SHIMA AJI
(jack mackerel) Blue fish - Smallest fish
rich and has a strong flavor, “fishy”
With skin, ginger and negi
best season is summer

TAI (RED SEA Tai, with its mild, subtle flavor, is considered
one of the top white fleshed fish in Japanese
BREAM) cuisine. Tai is often served in times of
celebration, such as at weddings and during th
New Year.
O TORO-CHU TORO

(Otoro)
Ở cá ngừ đại dương, phần béo nhất được gọi
là Otoro. Phần nằm dưới bụng gần mang cá gọi
là "Harakami", phần nằm giữa bụng gọi là
"Haranaka", Otoro nằm ở 1 phần của Harakami
và Haranaka. Đặc trưng của phần này là béo
nhưng không hề ngấy và có vị rất ngon.
(Chutoro)
Chutoro là phần nằm ở cả lưng và bụng. Phần ở
lưng gần đầu gọi là "Sekami", phần nằm giữa
lưng là "Senaka", phần gần đuôi là "Seshimo".
1 phần Haranaka và toàn bộ "Harashimo" (phần
bụng gần đuôi) cũng được gọi là Chutoro, Phần
này không béo như Otoro
UNAGI- freshwater eel
ANAGO – ocean eel
Unagi:
Born in the sea and go to freshwater to live,
only to come back many years later to mate
richer, firmer, and fattier bones are small
and tender enough to eat.
Anago:
Anago is the eel whose entire lifecycle
happens in saltwater - fluffier in texture
and less flavorful.

“unagi has four times the amount of vitamin A than that found
in anago-Eel festival in summer.”
Vitamin A is great for maintaining the health of our skin, mucous
membranes and our eyes. Additionally, unagi has a higher content of
Vitamin B, which is necessary for maintaining our general health and
well-being. Both contain high amounts of DHA and EPA, which are
helpful for lowering cholesterol.
“unagi contains 255kcal per 100g, whilst anago has only 151kcal.”
SCALLOP (Hokkaido)
They’re typically available year-round, peak harvests
during late fall and winter.
Creamy texture, sweetness and briny saltiness
Best for sashimi and sear
High in protein and low in fat, minerals such as selenium,
zinc, copper, and vitamin B12, omega-3 fatty acids.
Calories: 137
Fat: 1g
UNI
Sodium: 660mg (Hokkaido)
Carbohydrates: 6.3g Hand-cut by professional scuba divers
a strong ocean smell, and is thick,
Fiber: 0g
creamy, rich, and buttery in texture.
Sugars: 0g Vitamin B1,B2, glutamic acid,
Protein: 24g Rich in vitamin A (skin, prevent wrinkles
and freckles, cancer-prevention effect
Uni can taste bitter if lost its freshness
FOOD PRESERVATION
 FOOD SHELF LIFE

NOTE:
Items prepared on site are to be given a
maximum shelf life of 7 days.
 FREEZER/
NHIỆT ĐỘ FRIDGE/
ĐÔNG
STT THỰC PHẨM - NAME PHÒNG/ROOM LẠNH
LẠNH
TEMP (<=5 ĐỘ)
(<=18 ĐỘ)
Các loại trà sau khi mở nắp
Bột matcha - Matcha powder
1 Trà xanh nhật - Sencha 18 months
Trà gạo - Genmaicha
SERVICE Hoa cúc - camomile
2 Xì dầu - Soya sauce 1 month
3 Ớt nguyên quả - Whole chili 7 days
4 Tabaco, srirancha 3 months
5 Gia vị ( nước xốt, Wasabi), ớt cắt Discard once served
6 Chips, snack chiên 7 Days
7 Trứng tiệt trùng - Pasteurized egg 2 days
8 Các loại siro hoa quả tự nấu - homemade syrub 3 days 7 days
9 Siro đường - Sugar Syrub 7 days
11 6 months
Các đồ trang trí khô, gia vị khô (chanh, cam, quế, dứa, ớt, hoa hồi, atiso, lavender, tiêu)
12 Hoa lơ muối - pickled cauliflower 7 days
13 Can cranberry 2 weeks
14 Sữa Tươi thanh trùng đã mở nắp - Pasteurized milk 1 day
15 Sữa tiệt trùng đã mở bao bì - UHT fress milk (Utral high temparature) 2 day
BAR 16 café, cacao trong phễu đã mở nắp - Coffee , cacao 14 days
17 Kem tươi - whipping cream 3 days
18 Hạt điều đã rang - Cooked cashew 4 months
19 Socola tươi - fresh chocolate 5 days
20 Nước hoa đóng hộp đã mở nắp - can juice 2 days
21 nước hoa quả tươi - fresh juice 1 days
22 Hoa quả đã cắt lát - cut fruits 1 day
23 Bánh tự làm - homemade cookie 2 days 4 days 3 months
24 Rau thơm - herbs 4 days
25 Quả và các loại củ (củ dền, cà tím, quả cam, bưởi,táo…) chưa cắt 7 Days
26 Mứt đã mở nắp - Opened jam 5 days
 Daily Sticker Take away food
Food and beverage are
used within 24 hours

Weekly Sticker – Rainbow Sticker

Use for: Alacarte

Monthly Sticker Food Thawing Sticker

All foods with
Dry store or Thawed food and
a short
frozen product beverage
shelf life/early
more than 3 Thawing of food have
expiry
months to be
date
used in 48 hours
 THANKS
FOR
WATCHING