【Daikanyama Nén Tokyo】"NÉN Dialogues" Chapter 2 of Food Dialogue. Chef Summer Le × Culinary Expert Hikaru Doi Present "SHOYU & MẮM" for a Limited Time in May Weekends.
Nén Tokyo, a modern Vietnamese restaurant by Nen Global Inc., will host "NÉN Dialogues Episode 2: SHOYU & MẮM" on weekends in May. Chef Summer Le and culinary expert Hikaru Doi will explore Japanese and Vietnamese fermented seasonings, soy sauce and fish sauce, offering a unique dining experience that blends tradition and innovation.
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Nen Global Inc. (Headquarters: Shinagawa-ku, Tokyo; Representative: Ta Viet Phong) will host the second installment of its food dialogue project, "NÉN Dialogues Episode 2: SHOYU & MẮM," at its modern Vietnamese restaurant "Nén Tokyo" in Daikanyama in May 2026.
For this event, we welcome Chef Hikaru Doi, who brings the wisdom of traditional Japanese home cooking to the modern era. Through "Shoyu" (soy sauce) and "Mắm" (fish sauce), key fermented seasonings central to the food cultures of both countries, they will propose a dining experience where tradition and innovation resonate, offered as a limited-time weekend lunch course.
■ Background: A Dialogue of Food Culture Beginning with Two Seasonings
The theme is "fermentation," which governs the depth of flavor in both Japan and Vietnam. Chef Hikaru Doi's philosophy of Japanese home cooking and Summer Le's contemporary Vietnamese cuisine, seemingly distinct cultures, will meet through the common taste system of "soy sauce" and "fish sauce," redefining the joy of dining together as a family.
■ Experience Highlights
Share-style Reconstructing "Cơm nhà (Home Cooking)"
Based on the spirit of Vietnamese home cooking "Cơm nhà," the experience combines large sharing plates with delicate individual servings. Centered on commonalities like culture, family, and tradition, it embodies the essence of eating and sharing at a table where Japan and Vietnam intersect.
Harmony of "SHOYU & MẮM" Played by Traditional Ingredients
Limited-edition menus will be offered, featuring seasonal ingredients elevated by the fermentation cultures of both countries. Examples include grilled Spanish mackerel with "Fukinoto" (butterbur sprout) combined with Vietnamese "Ruốc" (shrimp paste), and tempura enjoyed with "Kho Quẹt," a traditional Vietnamese caramelized dipping sauce.
■ Featured Menu (Partial Excerpt)
Caramelized Pepper Braise: Lotus root, tofu, pineapple, and mushrooms, prepared in a traditional Vietnamese pepper braise.
Grilled Sawara with Fukinoto: Grilled Spanish mackerel, served with a sauce of fukinoto stir-fried with ruốc (shrimp paste), and Nén's pickles.
Steamed Vegetables & Tempura: Steamed vegetables and tempura, served with traditional Vietnamese "Kho Quẹt" sauce and sansho pepper salt.
Japanese Omelette: A dish symbolizing the dialogue of seasonings, a dashi-rolled omelet served with Vietnamese fermented shrimp.
Miso Soup & Lotus Seed Rice: A closing to the meal with Vietnamese-style miso soup and lotus seed rice.
■ Event Details (Weekend Lunch Only)
Dates: May 9 (Sat), 10 (Sun) / 16 (Sat), 17 (Sun) / 23 (Sat), 24 (Sun) / 30 (Sat), 31 (Sun)
Time: 11:00 AM – 3:00 PM (Last order 1:30 PM)
Location: Nén Tokyo (Chacott Daikanyama Main Store 4F, 14-18 Daikanyama-cho, Shibuya-ku, Tokyo)
Reservation: https://www.tablecheck.com/nentokyorestaurant/reserve/
■ Profiles
Right: Chef Hikaru Doi Left: Summer Le
Hikaru Doi
After culinary training in France, she worked as an assistant to her father, Yoshiharu Doi. She cherishes the wisdom inherent in Japanese home cooking while proposing a modern approach to food. Her culinary philosophy, honed over generations, deeply resonates with Nén Tokyo's lunch concept.
Summer Le
A leading figure in modern Vietnamese gastronomy. She oversees the entire brand concept, reflecting her innovative vision in every detail. Her culinary foundation lies in hyper-local ingredients and storytelling from various regions of Vietnam. Her unique ideas and concept-driven approach are characterized by elevating everyday ingredients and regional traditions into contemporary dishes. She structures each menu as a narrative, offering guests an experience that explores culture and emotions beyond taste. In 2024, she received Vietnam's first Michelin Green Star, recognizing her commitment to sustainability and culinary excellence.
Instagram ｜ https://www.instagram.com/summer.nen/
■ Nén Tokyo
A modern Vietnamese restaurant opened in Daikanyama in September 2025. It embodies the "Consciously Vietnamese" philosophy of 'Nén,' a fine-dining establishment from Da Nang, Vietnam, by blending it with Japanese ingredients and sensibilities. It offers an experience of tasting the "now" of Vietnamese cuisine in a space where traditional culture and modern aesthetics harmonize.
Store Name｜Nén Tokyo
Location｜Shibuya-ku, Tokyo
For this event, we welcome Chef Hikaru Doi, who brings the wisdom of traditional Japanese home cooking to the modern era. Through "Shoyu" (soy sauce) and "Mắm" (fish sauce), key fermented seasonings central to the food cultures of both countries, they will propose a dining experience where tradition and innovation resonate, offered as a limited-time weekend lunch course.
■ Background: A Dialogue of Food Culture Beginning with Two Seasonings
The theme is "fermentation," which governs the depth of flavor in both Japan and Vietnam. Chef Hikaru Doi's philosophy of Japanese home cooking and Summer Le's contemporary Vietnamese cuisine, seemingly distinct cultures, will meet through the common taste system of "soy sauce" and "fish sauce," redefining the joy of dining together as a family.
■ Experience Highlights
Share-style Reconstructing "Cơm nhà (Home Cooking)"
Based on the spirit of Vietnamese home cooking "Cơm nhà," the experience combines large sharing plates with delicate individual servings. Centered on commonalities like culture, family, and tradition, it embodies the essence of eating and sharing at a table where Japan and Vietnam intersect.
Harmony of "SHOYU & MẮM" Played by Traditional Ingredients
Limited-edition menus will be offered, featuring seasonal ingredients elevated by the fermentation cultures of both countries. Examples include grilled Spanish mackerel with "Fukinoto" (butterbur sprout) combined with Vietnamese "Ruốc" (shrimp paste), and tempura enjoyed with "Kho Quẹt," a traditional Vietnamese caramelized dipping sauce.
■ Featured Menu (Partial Excerpt)
Caramelized Pepper Braise: Lotus root, tofu, pineapple, and mushrooms, prepared in a traditional Vietnamese pepper braise.
Grilled Sawara with Fukinoto: Grilled Spanish mackerel, served with a sauce of fukinoto stir-fried with ruốc (shrimp paste), and Nén's pickles.
Steamed Vegetables & Tempura: Steamed vegetables and tempura, served with traditional Vietnamese "Kho Quẹt" sauce and sansho pepper salt.
Japanese Omelette: A dish symbolizing the dialogue of seasonings, a dashi-rolled omelet served with Vietnamese fermented shrimp.
Miso Soup & Lotus Seed Rice: A closing to the meal with Vietnamese-style miso soup and lotus seed rice.
■ Event Details (Weekend Lunch Only)
Dates: May 9 (Sat), 10 (Sun) / 16 (Sat), 17 (Sun) / 23 (Sat), 24 (Sun) / 30 (Sat), 31 (Sun)
Time: 11:00 AM – 3:00 PM (Last order 1:30 PM)
Location: Nén Tokyo (Chacott Daikanyama Main Store 4F, 14-18 Daikanyama-cho, Shibuya-ku, Tokyo)
Reservation: https://www.tablecheck.com/nentokyorestaurant/reserve/
■ Profiles
Right: Chef Hikaru Doi Left: Summer Le
Hikaru Doi
After culinary training in France, she worked as an assistant to her father, Yoshiharu Doi. She cherishes the wisdom inherent in Japanese home cooking while proposing a modern approach to food. Her culinary philosophy, honed over generations, deeply resonates with Nén Tokyo's lunch concept.
Summer Le
A leading figure in modern Vietnamese gastronomy. She oversees the entire brand concept, reflecting her innovative vision in every detail. Her culinary foundation lies in hyper-local ingredients and storytelling from various regions of Vietnam. Her unique ideas and concept-driven approach are characterized by elevating everyday ingredients and regional traditions into contemporary dishes. She structures each menu as a narrative, offering guests an experience that explores culture and emotions beyond taste. In 2024, she received Vietnam's first Michelin Green Star, recognizing her commitment to sustainability and culinary excellence.
Instagram ｜ https://www.instagram.com/summer.nen/
■ Nén Tokyo
A modern Vietnamese restaurant opened in Daikanyama in September 2025. It embodies the "Consciously Vietnamese" philosophy of 'Nén,' a fine-dining establishment from Da Nang, Vietnam, by blending it with Japanese ingredients and sensibilities. It offers an experience of tasting the "now" of Vietnamese cuisine in a space where traditional culture and modern aesthetics harmonize.
Store Name｜Nén Tokyo
Location｜Shibuya-ku, Tokyo