[Daikanyama Nén Tokyo] Summer New Course Starts June 24th. Presenting Evolved Gastronomy with Three Consecutive Years of Michelin Green Star Awards.
Key facts
- [Daikanyama Nén Tokyo] Summer New Course Starts June 24th. Presenting Evolved Gastronomy with Three Consecutive Years of Michelin Green Star Awards.
- Daikanyama's modern Vietnamese restaurant "Nén Tokyo" will launch its new summer course, "A Tale of Vietnam," on June 24th. Building on the success of its flagship "Nén Danang," which has received three consecutive Michelin Green Stars, the restaurant will offer an innovative gastronomic experience tailored to the Japanese summer, featuring a total of 11 dishes.
- Source: PR Times
- Date: June 9, 2026
Direct answer
Daikanyama's modern Vietnamese restaurant "Nén Tokyo" will launch its new summer course, "A Tale of Vietnam," on June 24th. Building on the success of its flagship "Nén Danang," which has received three consecutive Michelin Green Stars, the restaurant will offer an innovative gastronomic experience tailored to the Japanese summer, featuring a total of 11 dishes.
- Citation
- [Daikanyama Nén Tokyo] Summer New Course Starts June 24th. Presenting Evolved Gastronomy with Three Consecutive Years of Michelin Green Star Awards. (June 9, 2026), PR Times
- Source
- PR Times
- Date
- June 9, 2026
Daikanyama's modern Vietnamese restaurant "Nén Tokyo" will launch its new summer course, "A Tale of Vietnam," on June 24th. Building on the success of its flagship "Nén Danang," which has received three consecutive Michelin Green Stars, the restaurant will offer an innovative gastronomic experience tailored to the Japanese summer, featuring a total of 11 dishes.
📋 Article Processing Timeline
- 📰 Published: June 9, 2026 at 11:00
- 🔍 Collected: June 9, 2026 at 11:26 (26 min after Published)
- 🤖 AI Analyzed: June 12, 2026 at 16:52 (77h 25m after Collected)
Nen Global Inc. (Headquarters: Shinagawa-ku, Tokyo, Representative: Ta Viet Phuong) will launch its summer tasting menu, "A Tale of Vietnam," at the modern Vietnamese restaurant "Nén Tokyo" in Daikanyama on Wednesday, June 24, 2026.
In the "Michelin Guide Vietnam 2026" announced on June 4, 2026, the flagship "Nén Danang" in Vietnam received its third consecutive Michelin Green Star, and "Nén Light Saigon" was selected as MICHELIN Selected. The "Nén" brand, which has solidified its global reputation, will unveil its latest summer menu in Tokyo, infused with its exceptional sustainability and creativity.
At "Nén Tokyo," menus are sequentially updated to align with Japan's delicate four seasons. This season focuses on the vibrant beginning of Japanese summer. Utilizing Vietnamese ingredients and spices that showcase their unique character particularly in the heat, the restaurant proposes a vivid and lively summer dining experience across 11 courses.
■ New Course Highlights
GOLDEN
"GOLDEN" (Hokkaido Scallop Shrimp x Palm Heart x Oita Shiitake Mushroom):
This dish is inspired by "fried spring rolls," an essential part of Vietnamese daily life and celebrations. Focusing on rice paper, which has different expressions depending on the region, village, and ingredients, it expresses the fragrant texture and beautiful golden color at the moment of frying. It proves the rich culture hidden within simple ingredients. The sweetness of Hokkaido's abundant shrimp and the umami of Oita's thick shiitake mushrooms (Shiroaritake) are vividly fused with traditional Vietnamese techniques.
"THE DEPTH OF NÉN" (Miyagi Beef Tongue x Nén x Cassava):
An homage to "Nén" (Vietnamese small onions), the origin of the restaurant's name, which Chef Summer Le has been exploring for over 10 years. This dish embodies the brand's philosophy that extraordinary depth resides in humble, everyday ingredients. The exquisite Miyagi beef tongue, slowly simmered to lock in its umami, is layered with the unique aroma and profound flavor of Nén.
"ROBUSTA 2.0" (Robusta Coffee x Black Sticky Rice x Custard):
Elevating Vietnam's soul food, "egg coffee" from the world's second-largest coffee-producing country, into a dessert. Robusta coffee, with its strong and rich body, is combined with a rich custard to create a smooth composition that leaves a deep lingering aftertaste.
"FRAGRANCE OF SUMMER" (Lychee x Osmanthus x Mango):
A dessert inspired by the dense fragrances of Vietnamese summer. Ingredients that capture the scent of summer, such as dried lychee, lychee liqueur, and dried osmanthus, are used. It's a dish that focuses on ingredients that leave behind scent and memory even after the season has passed, like preserving something beautiful for a little longer.
■ Menu Overview
FRAGRANCE OF SUMMER
Nén Tokyo Dinner Tasting Menu
An innovative Vietnamese culinary tasting experience that expresses the world of "Nén Tokyo."
A Tale of Vietnam (11 courses): ¥21,000 (tax included)
*Course prices are subject to change depending on the season.
■ Nén
Established in 2017, "Nén Danang" is a pioneer of modern Vietnamese cuisine based in Da Nang, Central Vietnam. With a philosophy of "Consciously Vietnamese," it became the first restaurant in Vietnam to receive a Michelin Green Star in 2024. In 2026, it achieved this award for the third consecutive year, attracting international attention as a restaurant that balances environmental consideration with gastronomy. In 2022, its sister restaurant "Nén Light" opened in Ho Chi Minh City and has been consistently listed as a MICHELIN Selected restaurant.
■ Chef Summer Le
Born in Da Nang. She started a blog to share Vietnamese cuisine with the world during her student years and founded "Nén" in 2017. Her style of delivering narrative "experiences" backed by a deep knowledge of Vietnamese culinary culture is highly acclaimed both domestically and internationally. She also studied abroad at Ritsumeikan Asia Pacific University (APU) in Oita, Japan, where her exposure to Japanese aesthetics and food culture significantly influenced her culinary perspective and spatial design.
■ Nén Tokyo Store Overview
Name: Nén Tokyo
Location: Chaccott Daiikanyama Bldg. 4F, 14-18 Daikanyama-cho, Shibuya-ku, Tokyo
Business Hours: 18:00 - Last entry 20:00
Closed: Mondays
Instagram: https://www.instagram.com/nen.tokyo/
HP: http://nentokyo.jp/
Reservations: https://www.tablecheck.com/nentokyorestaurant/reserve/message
■ Project Members
Planning & Operation: Nen Global Inc.
Project Produce: Transit Creative Inc.
Beverage Direction: Nihon Shurui Hanbai Co., Ltd.
In the "Michelin Guide Vietnam 2026" announced on June 4, 2026, the flagship "Nén Danang" in Vietnam received its third consecutive Michelin Green Star, and "Nén Light Saigon" was selected as MICHELIN Selected. The "Nén" brand, which has solidified its global reputation, will unveil its latest summer menu in Tokyo, infused with its exceptional sustainability and creativity.
At "Nén Tokyo," menus are sequentially updated to align with Japan's delicate four seasons. This season focuses on the vibrant beginning of Japanese summer. Utilizing Vietnamese ingredients and spices that showcase their unique character particularly in the heat, the restaurant proposes a vivid and lively summer dining experience across 11 courses.
■ New Course Highlights
GOLDEN
"GOLDEN" (Hokkaido Scallop Shrimp x Palm Heart x Oita Shiitake Mushroom):
This dish is inspired by "fried spring rolls," an essential part of Vietnamese daily life and celebrations. Focusing on rice paper, which has different expressions depending on the region, village, and ingredients, it expresses the fragrant texture and beautiful golden color at the moment of frying. It proves the rich culture hidden within simple ingredients. The sweetness of Hokkaido's abundant shrimp and the umami of Oita's thick shiitake mushrooms (Shiroaritake) are vividly fused with traditional Vietnamese techniques.
"THE DEPTH OF NÉN" (Miyagi Beef Tongue x Nén x Cassava):
An homage to "Nén" (Vietnamese small onions), the origin of the restaurant's name, which Chef Summer Le has been exploring for over 10 years. This dish embodies the brand's philosophy that extraordinary depth resides in humble, everyday ingredients. The exquisite Miyagi beef tongue, slowly simmered to lock in its umami, is layered with the unique aroma and profound flavor of Nén.
"ROBUSTA 2.0" (Robusta Coffee x Black Sticky Rice x Custard):
Elevating Vietnam's soul food, "egg coffee" from the world's second-largest coffee-producing country, into a dessert. Robusta coffee, with its strong and rich body, is combined with a rich custard to create a smooth composition that leaves a deep lingering aftertaste.
"FRAGRANCE OF SUMMER" (Lychee x Osmanthus x Mango):
A dessert inspired by the dense fragrances of Vietnamese summer. Ingredients that capture the scent of summer, such as dried lychee, lychee liqueur, and dried osmanthus, are used. It's a dish that focuses on ingredients that leave behind scent and memory even after the season has passed, like preserving something beautiful for a little longer.
■ Menu Overview
FRAGRANCE OF SUMMER
Nén Tokyo Dinner Tasting Menu
An innovative Vietnamese culinary tasting experience that expresses the world of "Nén Tokyo."
A Tale of Vietnam (11 courses): ¥21,000 (tax included)
*Course prices are subject to change depending on the season.
■ Nén
Established in 2017, "Nén Danang" is a pioneer of modern Vietnamese cuisine based in Da Nang, Central Vietnam. With a philosophy of "Consciously Vietnamese," it became the first restaurant in Vietnam to receive a Michelin Green Star in 2024. In 2026, it achieved this award for the third consecutive year, attracting international attention as a restaurant that balances environmental consideration with gastronomy. In 2022, its sister restaurant "Nén Light" opened in Ho Chi Minh City and has been consistently listed as a MICHELIN Selected restaurant.
■ Chef Summer Le
Born in Da Nang. She started a blog to share Vietnamese cuisine with the world during her student years and founded "Nén" in 2017. Her style of delivering narrative "experiences" backed by a deep knowledge of Vietnamese culinary culture is highly acclaimed both domestically and internationally. She also studied abroad at Ritsumeikan Asia Pacific University (APU) in Oita, Japan, where her exposure to Japanese aesthetics and food culture significantly influenced her culinary perspective and spatial design.
■ Nén Tokyo Store Overview
Name: Nén Tokyo
Location: Chaccott Daiikanyama Bldg. 4F, 14-18 Daikanyama-cho, Shibuya-ku, Tokyo
Business Hours: 18:00 - Last entry 20:00
Closed: Mondays
Instagram: https://www.instagram.com/nen.tokyo/
HP: http://nentokyo.jp/
Reservations: https://www.tablecheck.com/nentokyorestaurant/reserve/message
■ Project Members
Planning & Operation: Nen Global Inc.
Project Produce: Transit Creative Inc.
Beverage Direction: Nihon Shurui Hanbai Co., Ltd.
FAQ
What are the characteristics of "Nén Tokyo's" new summer course?
It is an innovative course featuring Vietnamese ingredients and spices tailored to the Japanese summer, offering a vivid and lively dining experience across 11 dishes.
Who is the chef at "Nén Tokyo"?
The chef is Summer Le, who offers cuisine that leverages her deep knowledge of Vietnamese culinary culture and her study abroad experience in Japan.
What kind of recognition has "Nén Tokyo" received?
Its Vietnamese flagship, "Nén Danang," has received the Michelin Green Star for three consecutive years, earning high global acclaim.
What is the price of the course?
The "A Tale of Vietnam" course is ¥21,000 (tax included), though prices may vary by season.
What are the location and business hours of "Nén Tokyo"?
It is located at Chaccott Daiikanyama Bldg. 4F, 14-18 Daikanyama-cho, Shibuya-ku, Tokyo, and operates from 18:00 to last entry at 20:00. It is closed on Mondays.