Derived from the French word l’abri, we see a LABRI as a cozy shelter, a place for you to pause, feel safe, and be gently restored. Rather than fine dining, we describe ourselves as a neo-bistro, where guests can enjoy a casual, friendly, and approachable French dining experience, shaped by thoughtful touches from Asian cuisines.
Our menu is market-driven and constantly evolving, built on French techniques and warmed by Korean, Japanese, and Vietnamese influences, allowing each ingredient to express its natural character. Our small, intimate space reflects the same philosophy: raw yet refined, close yet relaxed, balancing industrial textures with soft lighting and classic details.
Through sincere cooking, attentive service, and a calm, welcoming atmosphere, LABRI hopes to offer not just a meal, but a moment of comfort — a place you return to when you simply want to feel taken care of.
After graduating from Tsuji Culinary School in Osaka, Japan, I gained experience working at a Michelin one-star restaurant in Tokyo, where I deepened my understanding of the dialogue between French gastronomy and Japanese ingredients. This journey shaped my appreciation for simplicity, balance, and the quiet beauty of cuisine, influenced by the Japanese wabi-sabi spirit.
Having worked across Korea, Japan, and Canada, I chose Hanoi, Vietnam, as the next chapter of my journey. With LABRI, I bring French cooking techniques together with Oriental essence, expressing our shared Asian roots through thoughtful, contemporary cuisine.
Before opening LABRI, I spent 5 years studying and graduated from the College of Intercultural Communication at Rikkyo University (Tokyo, Japan). Thought that had nothing to connect with F&B, it shaped how I understand people and the meaning of service.
To me, service is about care, connection, and the way an experience is thoughtfully created and shared. With LABRI, we build a small, hidden space where guests can unwind after a long day, have a meaningful dining experience, where they are listened, understood, and together build genuine relationships.
Before opening LABRI, I spent 5 years studying and graduated from the College of Intercultural Communication at Rikkyo University (Tokyo, Japan). Thought that had nothing to connect with F&B, it shaped how I understand people and the meaning of service.
To me, service is about care, connection, and the way an experience is thoughtfully created and shared. With LABRI, we build a small, hidden space where guests can unwind after a long day, have a meaningful dining experience, where they are listened, understood, and together build genuine relationships.
Nha Trang’s Fine de Claire oyster with champagne vinegar fermented pear foam, shallot and dill oil
Seaweed pie tee with crab meat, potato, pesto sauce
Angel hair cold pasta with bisque sauce and Japanese sweet shrimp
Foie gras terrine with cocoa, pickled shallot & French bean, carrot chutney
Pan seared Australia murray cod, riso pasta, sake beurre blanc sauce, clam dashi
Squid eggs in lemon butter sauce and pine nut purée
Pan seared duck breast with mulberry jus and fish sauce cashew purée
Or
Australia Wagyu shoulder tender MS 9+, beet puree, burdock butter, black garlic jus
Today’s dessert. Tea/coffee with madeleines
*Price is exclude 5% service charge and government taxes. Please inform our staff for any allergies before ordering
