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Akuna Pork Jowl and Abalone Dish
Akuna Space
Akuna Sashimi of Striped Jack and Seawater
Akuna Main Dining Room 2
Akuna is derived from an Australian aboriginal word which means “flowing water”. The name serves as a reminder that guests should always expect the unexpected at Akuna, where the team takes a rule-bending approach to fine dining, and a no-boundaries style in cooking.
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  • Akuna Main Dining Room
    Our Space

    Dining Room

    Designed with your dining pleasure in mind, the dining room comfortably accommodates 50 guests with the open kitchen forming the heart of our restaurant. Whether you're seated at the counter observing the chefs in action or nestled by the windows with serene views of the Saigon River, every seat makes a statement.

  • Akuna Chef Counter
    Our Space

    Chef's Counter

    The exclusive dining counter, situated along the side of the open kitchen and skillfully crafted from an ancient tree submerged underwater for centuries, provides guests with a close-up view of Chef Sam Aisbett and his team in action and join them in interesting culinary conversations.

  • Akuna Private Dining Room
    Our Space

    Private Dining Room

    Accommodating up to eight and ten guests respectively, AKUNA's private dining rooms (PDR) are designed to offer optimum experiences for corporate dinners or customer appreciation events with a touch of elegance.

THE AKUNA
TEAM

  • Sam Aisbett

    Executive Chef

  • Akuna Chef Enrico Gross

    Enrico Gross

    Head Chef

  • Akuna - Restaurant Manager Des

    Des

    Restaurant Manager

  • Akuna HaNgocHuyen

    Ha Ngoc Huyen

    Head Sommelier

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  • Sam Aisbett

    Chef Sam Aisbett’s culinary narrative is one of bold innovation and relentless pursuit of excellence, with a deep respect for the integrity of ingredients and perfected the art of blending Australian cuisine with intricate Japanese nuances.

    In 2016, Sam’s leadership led his Whitegrass restaurant to the prestigious Asia’s 50 Best Restaurants list and two consecutive MICHELIN Stars in Singapore. In 2020, he ventured to Vietnam, immersing himself in its rich culinary tapestry and broadening his gastronomic horizons. Emerging from a three-year hiatus, Sam Aisbett re-enters the culinary stage at AKUNA with a gastronomic adventure that knows no boundaries of region and style.

  • Enrico Gross

    Born in Dresden, Germany, Enrico Gross is an experienced chef whose global culinary journey epitomizes innovation and passion across several continents, cultures and cuisines. An artist of flavours, Enrico has dabbled in a variety of cuisines from Japanese and Australian to French, German and Mexican. This extraordinary versatility now enhances Akuna’s ‘no rules’ culinary ethos, elevating the Akuna experience through boundary-pushing innovations.

  • Des

    A seasoned Restaurant Management expert and product developer in the food & beverage industry, specializing in premium products, while using his highly attuned tasting skills in every sector of the industry – from casual dining and Michelin-Starred restaurants, to 5-star hotels. Des has a passion for excellence in hospitality and an avid creativity coupled with the logistics of delivery, the pressure of service and the reward of customer satisfaction. He emphasizes high level concept creation, restaurant management and development and overall executional operations. He takes special pride in the development of others and elevates the concept of hospitality as an art.

    He brings all of his expertise and his excellent work chemistry with Chef Sam, to running the operations at Akuna.

  • Ha Ngoc Huyen

    A highly experienced sommelier, Huyen completed the distinguished Level 3 Wine & Spirit Education Trust program at Bordeaux Wine Campus France and the Level 2 program in Melbourne, Australia. She brings a wealth of expertise to Akuna, highlighted by her pivotal role as Head Sommelier at Coco Dining. Here, she meticulously curated a global wine collection valued at $150,000 and artfully crafted dynamic quarterly wine-pairing menus.

Akuna - Chef Sam Aisbett
Akuna Chefs
Akuna Chefs
Akuna Sommeliers
Akuna Sous Chefs and Head Chefs
Akuna Team
AKUNA's culinary tapestry is woven with diversity. Led by Sam Aisbett, the kitchen brigade boasts talents from Australia, South Korea, Vietnam, Germany, and France. Together, they embark on an extraordinary journey, blur boundaries and push traditional norms.