Oku Omakase Atelier and Salon de Boeuf

At Regent Phu Quoc, Oku presents a dual experience: an intimate omakase atelier and the neighbouring Salon de Boeuf. Together they form a culinary dialogue between Japanese precision and European technique, played out in a series of focused courses where ingredient character and craft take the lead.

The omakase counter is theatre in miniature — a handful of seats, the economy of a chef’s hands, the hush that falls when a knife meets fish with perfect angle and pressure. In contrast, Salon de Boeuf widens the lens: plush textures, lengthened pacing, and a sequence of plates centred on prime beef, aged and treated with reverence. Movement between the two spaces is a shift in tempo rather than tone, with both anchored by the resort’s polished, contemporary aesthetic.

Menus are deliberately spare. In the atelier, seafood is cut, dressed, and brushed with restraint; rice is seasoned for balance, not effect. Aged vinegars, citrus, and umami are used as scalpel, never hammer. Across the threshold, Salon de Boeuf explores fat, heat, and time — precise grill work, sauces fine-boned and quietly technical, vegetables handled with the same care as protein. The wine list travels confidently between Burgundy, the New World, and Japan’s growing sake landscape, with pairings designed to support rather than overshadow.

Regent’s service culture underpins the experience: unobtrusive choreography, impeccable timing, a sense that questions will be answered before they’re asked. The result is a dinner that feels both rarefied and relaxed, a balance that suits the resort’s island rhythm.

Oku’s twin rooms offer two vantage points on the same idea: that luxury is technique in service of flavour, and flavour in service of memory.

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