Nha Viet Nam Toranomon Hills

Not only the food, but also the clothing, food, housing, culture, customs, and atmosphere, we want to provide a time that feels just like being in Vietnam. That is the concept of the Vietnamese restaurant, Nha Vietnam. In September 2002, the Ebisu main store opened under the request of the then embassy. The dishes are prepared by chefs invited from Vietnam, allowing you to enjoy authentic Vietnamese cuisine easily while in Japan. Staff dressed in traditional costumes, Ao Dai, welcome you, and the Vietnamese decor and goods displayed in the restaurant, along with the aromas, allow you to enjoy an exotic atmosphere while in Tokyo.

Chuong Hoang Kain, born on November 9, 1979, in Hue and raised in Ho Chi Minh City. He started by helping his mother, who worked in the culinary field, and trained at a hotel in Ho Chi Minh City, eventually becoming the head chef. His refined palate and skills, developed from a young age, have received high praise even in authentic Vietnam. After coming to Japan in 2005, he worked as the head chef at a Vietnamese restaurant in Tokyo. He has many fans among culinary enthusiasts and has extensive experience with magazine interviews and media appearances. Other kitchen staff are also interviewed locally, and skill tests are conducted for hiring.

Our store does not accept cash payments. Credit cards, electronic money, and QR code payments are available.

Steamed spring rolls filled with plenty of ingredients like wood ear mushrooms and minced meat are often eaten for breakfast in Vietnam. After being featured on television, this dish has become more popular than fresh spring rolls at the main store.

Inside the coconut-scented skin, there are plenty of bean sprouts, shrimp, and pork. It is cut with a knife and served with vegetables and sauce.

Steamed spring rolls filled with a variety of ingredients like wood ear mushrooms and minced meat are often eaten for breakfast in Vietnam. At the Ebisu main store, it was featured on television and quickly became the number 1 popular menu item. *The photo shows 2 pieces.

Inside the coconut-scented skin, it is packed with bean sprouts, shrimp, pork, and more. Cut with a knife and enjoy with vegetables and dipping sauce.

A salad of sweet potatoes with a light aroma of coconut that evokes the tropics

A dish with a crispy and light texture that can be enjoyed by both children and adults. Feel free to add lime salt pepper and chili sauce to your liking.

Fried potatoes served with refreshing vegan mayonnaise and chili sauce. It's also delicious when mixed with mayonnaise and chili sauce.

A popular snack in Vietnam. A refreshing and spicy kick.

Coconut sauce with added turmeric. Great with rice.

Pho made with plant-based vegetable broth

Vegetarian banh mi with fried tofu and eggplant. The tanginess of vegan mayonnaise and the spiciness of chili sauce and sweet chili sauce match perfectly with the ingredients.

A classic Vietnamese dish, enjoy the shrimp fresh spring roll with Hanoi-style miso sauce.

The fresh spring roll with mild-tasting catfish and vegetables pairs well with the sweet and sour sauce.

Unripe papaya offers a crunchy texture.

You can roll the dish, put it in pho, or eat it as is with sauce, in your preferred style. The contents of the vegetables may differ from the photo depending on the availability.

Please use it as a topping for your dishes.

Crispy banh mi (baguette) topped with pork liver. Pairs well with wine.

A classic snack with beer or highball!

The one you can't stop. Perfect as a starter.

Shrimp chips loved by both adults and children.

Inside the crispy skin, there is a lot of filling including ground pork, potatoes, shrimp, wood ear mushrooms, and vermicelli! Made large and cut into bite-sized pieces, this is the Hanoi style.

Grilled catfish cake with a mild flavor. Chopped cilantro adds a subtle aroma, and shrimp and pork enhance the umami.

Crispy bok choy. The fragrant aroma of garlic stimulates the appetite.

Whole and delicious! This is a soft shell shrimp that can be eaten from head to tail. Please squeeze lime over it before enjoying.

A dish where the umami of oyster sauce clings to the smooth texture of spring noodles.

A spicy dish stir-fried with a flavorful sauce made from lemongrass, garlic, dried shrimp, and chili.

Battered and fried catfish. The sweetness and spiciness of coconut are exquisite. Perfect as a meal with rice or as a snack with beer!

A dish made with chicken and vermicelli, finished spicy with coconut milk, turmeric, and chili.

Popular fried chicken wings with nuoc mam at Vietnamese izakayas. After frying in oil, they are tossed in a frying pan with fish sauce.

Oven-baked pork wrapped around the stem of lemongrass. A juicy flavor followed by a refreshing aroma spreads. *The photo shows 4 pieces.

Rich beef with crunchy celery as an accent.

A popular chicken curry at all locations since opening. It contains chicken thigh, fried egg, and eggplant. Please enjoy it served with jasmine rice.

Asian fried rice made with jasmine rice. You can enjoy a spicy flavor change by adding seasoning chili sauce to your liking.

A sandwich with a crispy outside and fluffy inside, known for its 'crispy-fluffy' baguette. The sweet and sour pickled vegetables, juicy meat, and the rich flavor of liver pâté all combine perfectly.

A simple pho with tender steamed chicken. Add herbs to customize the flavor to your liking.

Pho with thinly sliced beef. Sliced ginger adds an accent.

The rich sweetness of the soy milk soup is enhanced with the spiciness of the pork minced meat finished with chili sauce.

A luxurious pho with small shrimp, squid, and clams. Contains sliced ginger.

Dried shrimp and a base of American sauce highlight the shrimp flavor.

Pho with the tanginess and spiciness of tomatoes

Pho with the tanginess and spiciness of tomatoes

Rice noodles topped with fried spring rolls, vegetables, and pickled vegetables. Mixed with a sweet and sour sauce while enjoying.

The combination of coconut milk and sticky rice is truly unique to Southeast Asia. It is a gentle sweet dessert similar to Japanese zenzai.

Vietnamese coffee jelly and coconut pudding with tapioca coconut milk. Not too sweet, so it's recommended after meals.