KING OYSTER MUSHROOM 5 5 / 1 2 0F U R I K A K E

BABY OCTOPUS 4 5 / 1 2 0K E W P I E M A Y O , O K O N O M I S A U C E

HOKKAIDO SCALLOP & BACON 1 4 0 / 3 1 0P O N Z U , S H I C H I M I

TERIYAKI CHICKEN THIGH 5 5 / 1 4 0M A Y O , S H I C H I M I

CHICKEN ACHILLES 6 0 / 1 6 0S H I C H I M I

PORK MEATBALL 6 5 / 1 6 0E G G Y O L K , TA R E S A U C E

SIGNATURE

SKEWERS 1 / 3 SKEWERS

MIXED SKEWERS 3 SKEWERS 1 EACH

VEGETABLE SKEWERS 011 O K R A / E G G P L A N T / K I N G O Y S T E R M U S H R O O M

SIGNATURE SKEWERS 031 C H I C K E N T H I G H T E R I Y A K I / P O R K M E AT B A L L /K I N G O Y S T E R M U S H R O O M

PREMIUM SKEWERS 5 5 0P O R K B E L LY / H O K K A I D O S C A L L O P & B A C O N /A 4 W A G Y U

R E N K O N S I G N AT U R E

P R I C E S I N ‘ 0 0 0 V N D | E X C L U D I N G TA X & S V CS O M E I T E M S I N C L U D E N U T S , P L E A S E S P E A K T O O U R T E A M R E G A R D I N G A L L E R G I E S & R E Q U E S T S @ R E N K O N S A I G O N

BABY SQUID 7 0 / 1 6 0S P I C Y T E R I Y A K I , R E N K O N S E A S O N I N G

SALMON 1 3 0 / 3 0 0I K U R A , TATA K I S A U C E

TIGER PRAWN 9 5 / 2 5 0L E M O N , S H I C H I M I

OKRA 3 5 / 8 0T O M AT O , G A R L I C M I S O

EGGPLANT 6 5 / 1 5 0H O U S E M I S O

CHICKEN THIGH 5 5 / 1 4 0L E M O N , S H I C H I M I

CHICKEN WINGS 6 0 / 1 6 0L E M O N , S H I C H I M I

CHICKEN SKIN 3 0 / 7 0L I M E , S A K E , S A LT

CHICKEN GIZZARD 3 0 / 7 0G A R L I C C H I P S , TA R E S A U C E

CHICKEN HEART 3 0 / 7 0G I N G E R & S C A L L I O N O I L

PORK BELLY 6 0 / 1 6 0M I S O , K A R A S H I

PORK RIB 6 0 / 1 6 0N E G I , TA R E S A U C E

A4 WAGYU 3 9 5 / 8 9 0K A G O S H I M A W A G Y U , S A LT, W I L D P E P P E R

CHICKEN OYSTER 9 5 / 2 5 0L E M O N

LIMITED

1 3 1 3

1 3 1 3

SAKE CENTRAL SAIGONI N T I M AT E S A K E

IRUSU LOUNGEE X C L U S I V E H I D E O U T

RENKONM O D E R N I Z A K A Y A

DEFINITIONSRENKON : "LOTUS ROOT" IN JAPANESE, REFERENCE TO THE NATIONAL FLOWER OF VIETNAM

AS WELL AS OUR TEAMS DEEP ROOTS IN THE COUNTRY

SHICHIMI: COMMON JAPANESE SPICE MIXTURE CONTAINING SEVEN INGREDIENTS

TARE SAUCE: SAUCE OF SOY, SAKE AND MIRIN USED IN YAKITORI GRILLING

FURIKAKE: JAPANESE RICE SEASONING CONTAINING SESAME, DRIED FISH, SALT

KEWPIE: JAPANESE MAYO

OKONOMI: UMAMI PACKED SAUCE WITH KETCHUP, SOY, WORCESTERSHIRE

KAGOSHIMA: PREFECTURE ON THE ISLAND OF KYUSYU KNOWN FOR ITS MARBLED BEEF

KARASHI: JAPANESE MUSTARD, VERY SPICY!

NEGI: JAPANESE ONION VARIETY

IKURA: SALMON ROE

KOHRABI: VARIETRY OF TURNIP OR WILD CABBAGE

TAKUAN: PICKLED DAIKON

AONORI: DRIED, FLAKED JAPANESE SEAWEED

YUZU KOSHO: CONDIMENT OF GREEN CHILI, YUZU RIND, SALT, VERY SPICY!

ONSEN EGG : TRADITIONAL JAPANESE LOW TEMPERATURE EGG WHICH WAS ORIGINALLY

SLOW COOKED IN ONSEN WATER HOT SPRINGS IN JAPAN

APPETIZERSPICKLES 3 0 / P E R , 9 9 / A L LK O H L R A B I , S H I S O D A I K O N , K I M C H I , C U C U M B E R , R E N K O N , TA K U A N

EDAMAME 54 H I M A L A Y A N S A LT

CUCUMBER & MISO PORK 59 P O R K M I S O , J A PA N E S E C U C U M B E R

CHICKEN LIVER MOUSSE 051 U M E - A P P L E J E L LY, M I L K T O A S T

SHRIMP GYOZA 541 S P R I N G O N I O N , C H I V E S , P O N Z U S A U C E

MIYAGI OYSTERS 022 F R E S H / ‘ R E N K O N S T Y L E ’ S P I C Y P O N Z U , I K U R A , L I M E

DA LAT HEIRLOOM TOMATO SALAD 59 M I Z U N A , S H I S O , B O C C O N C I N I , C I T R U S V I N A I G R E T T E

SEABASS TARTARE 591 S E A W E E D , A V O C A D O , TA R O C H I P S

AVOCADO & SALMON ROE 521 B A B Y A N C H O V Y, I K U R A , W H I T E S O Y

FLOWER CRAB SALAD 591 A V O C A D O , H E A R T S O F PA L M , A O N O R I , C U C U M B E R

SWEET CORN TEMPURA 041 S M O K E D S A LT, P E P P E R

CHICKEN WINGS KARAAGE 591 R E N K O N H O T S A U C E , K E W P I E M A Y O

SOFT SHELL CRAB KATSU 042 B U L L D O G S A U C E , G A R L I C M A Y O

GRILLED ASPARAGUS 9 5L E M O N , S A LT & P E P P E R

RENKON SASHIMI 063 S A L M O N , H O TAT E , C O B I A , T U N A , N A M A W A S A B I

COBIA CARPACCIO SALAD 062 M I Z U N A , R A D I S H , G A R L I C C H I P S , B R O W N B U T T E R P O N Z U

WHOLE FISH KARAAGE 012 B I R D F I S H , Y U Z U K O S H O

A4 KAGOSHIMA WAGYU STRIPLOIN 6 0 0 / 1 0 0 gR E N K O N S E A S O N I N G , Y U Z U K O S H O

BIGGER PLATES

RICE | NOODLES

SOUP DESSERT

MUSHROOM FRIED RICE 091 M O N K E Y H E A D , S H I M E J I , S H I I TA K E , O N S E N E G G

JAPANESE CURRY RICE 062 C H I C K E N , P E A S , O K R A , E G G , F U R I K A K E

STEAMED RICE 3 0 / 5 5F U R I K A K E

PORK CHASHU MISO RAMEN 091 O N S E N E G G , H O U S E M I S O B R O T H

UNI UDON CARBONARA 522 U N I B U T T E R , F LOW E R C R A B , N O R I

SEAFOOD YAKI UDON 062 O C T O P U S , S H R I M P, S H I S O , TA R E S A U C E , S H I C H I M I

RENKON MISO SOUP 54 L O T U S R O O T, D A I K O N , S A L M O N B R O T H* V E G E TA R I A N O P T I O N A V A I L A B L E

PANNA COTTA 88 M A C E R AT E D B E R R I E S , O K I N A W A B R O W N S U G A R

SEASONAL FRUIT 56

P R I C E S I N ‘ 0 0 0 V N D | E X C L U D I N G TA X & S V CS O M E I T E M S I N C L U D E N U T S , P L E A S E S P E A K T O O U R T E A M R E G A R D I N G A L L E R G I E S & R E Q U E S T S @ R E N K O N S A I G O N

R E N K O N S I G N AT U R E

SAKE CENTRAL SAIGONI N T I M AT E S A K E

IRUSU LOUNGEE X C L U S I V E H I D E O U T

RENKONM O D E R N I Z A K A Y A

SASHIMI NIGIRI SUSHI MAKI ROLL

ALL SERVED WITH SOY SAUCE, WASABI & GINGER

SASHIMI NIGIRI SUSH RENKON MORIAWASE 500 TUNA, SALMON, OCTOPUS, RED SNAPPER, SQUID, VINEGAR MACKEREL

HAMACHI 290 YELLOWTAIL

HOTATE 230 SCALLOPS

IKURA 230 SALMON ROE

HOKKIGAI 210 SURF CLAM

MAGURO 170 TUNA

SAKE 170 SALMON

SHIMESABA 150 VINEGAR MACKEREL

SHIROMI 140 WHITE FISH

TAKO 140 OCTOPUS

NIGIRI 400 6 NIGIRI SUSHI & 1 MAKI ROLL

GYUNIKU 300 SEARED WAGYU BEEF, SPRING ONION, WASABI SAUCE

IKURA 210 SALMON ROE

HOTATE 170 FRESH SCALLOP, SEA URCHIN, GOLD LEAF

HOKKIGAI 140 SURF CLAM

UNAGI 130 GRILLED EEL

EBI 110 BOILED PRAWN

SAKE 100 SALMON

TAKO 100 OCTOPUS

MAGURO 100 TUNA

SHIROMI 100 WHITE FISH

!

SASHIMI NIGIRI SUSHI MAKI ROLL

ALL SERVED WITH SOY SAUCE, WASABI & GINGER

MAKI ROLL

RENKON MORIAWASE 450 4 KINDS OF MAKI ROLL

CHEF SIGNATURE 250 SALMON, TUNA, AVOCADO, CHEESE, SPICY WASABI SAUCE

SOFT SHELL 250 DEEP FRIED SOFT SHELL CRAB, CUCUMBER, WHITE RADISH

UNAGI 230 GRILLED EEL, PRAWN, AVOCADO

RAINBOW 210 TUNA, SALMON, WHITE FISH, CRAB, AVOCADO, CUCUMBER

EBI 200 BOILED PRAWN, CRAB, AVOCADO, CUCUMBER, EEL SAUCE

EBITEN 200 DEEP FRIED PRAWN, CUCUMBER, TERIYAKI SAUCE

FUTO 200 PRAWN, CRAB STICK, SHIITAKE MUSHROOM, EGG, CUCUMBER

CALIFORNIA CRAZY 195 CRAB, PRAWN, AVOCADO, CUCUMBER, TOBIKO

HAIWAI 180 SPICY TUNA, CRAB, AVOCADO, CUCUMBER, TOBIKO

CHEF TATAKI 170 SPICY SEARED SALMON, CRAB STICK, AVOCADO, CUCUMBER, TOBIKO

GYUNIKU 160 GRILLED BEEF, CUCUMBER, TERIYAKI SAUCE

VIETNAMESE 160 CRAB, SHRIMP, CUCUMBER, LETTUCE, TOBIKO, RICE PAPER

TORITERY 150 GRILLED CHICKEN, CUCUMBER, TERIYAKI SAUCE

ANGLE 140 CRAB, AVOCADO, CUCUMBER, TOBIKO

YASAI 130 AVOCADO, ASPARAGUS, MANGO

SAKE 110 SALMON

TEKKA 95 TUNA

KAPPA 80 CUCUMBER, SEASAME SEED

!

!

RENKON OMAKASE

SASHIMI SALMON, WHITE FISH, TUNA, SURF CLAM

SUSHI TUNA, SALMON, WAGYU BEEF, SCALLOPS, WHITE FISH, SURF CLAM

TUNA HAND ROLL TUNA, SPRING ONION, SESAME OIL

WASABI SCALLOPS DEEP FRIED SCALLOPS, WASABI SAUCE

WAGYU SKEWER GRILLED WAGYU BEEF SKEWER, BETEL LEAF

OYSTER UNI TRUFFLE OYSTER, SEA URCHIN, TRUFFLE OIL

MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION

MUSHROOM FRIED RICE MUSHROOM, EGG, SPRING ONION, GARLIC CHIPS

DESSERT PANNA COTTA

1.800

!

CHEF’S OMAKASE

GARDEN SALAD MIXED GREEN SALAD, SEAWEED, ONION, TRUFFLE DRESSING

SASHIMI SALMON, SCALLOPS, WHITE FISH

SUSHI SCALLOPS, SALMON, TUNA, WHITE FISH, SURF CLAM

RENKON SIGNATURE OYSTER OYSTER, SPRING ONION, PONZU SAUCE

TUNA HAND ROLL TUNA, SPRING ONION, SESAME OIL

MEAT BALL SKEWER MINCED PORK RIB, ONION, TARE EGG YOLK SAUCE

MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION

CHICKEN FRIED RICE CHICKEN, EGG, SPRING ONION, SOY SAUCE

DESSERT PANNA COTTA

1.250

!

ROYAL OMAKASE

SEABASS SALAD SEABASS, SEAWEED, SPRING ONION, OLIVE, TRUFFLE DRESSING

SEAFOOD TARTARE MIXED SEAFOOD, SEAWEED TOAST, CRISPY RICE, PERILLA LEAVES, SALSA SAUCE

SUSHI TUNA, SALMON, WHITE FISH

MAKI/HAND ROLLS CUCUMBER, YELLOW RADISH, ASPARAGUS, AVOCADO, SHISO LEAVES, LETTUCE

BEEF TEPPANYAKI

GRILLED BEEF, OYSTER MUSHROOM, TEPPANYAKI SAUCE

GRILLED SALMON SKEWER SALMON, MISO SAUCE, SALMON ROE

MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION

MUSHROOM FRIED RICE MUSHROOM, EGG, SPRING ONION, GARLIC CHIPS

DESSERT PANNA COTTA

1.550

!

EIGHT FOUR OMAKASE

SASHIMI TUNA, SURF CLAM, SCALLOPS

SUSHI FOIE GRAS, SALMON, WAGYU BEEF

KING CRAB SALAD ROCKET, KING CRAB, RENKON DRESSING

HAND/MAKI ROLL AVOCADO, MUSHROOM

CLAM SOUP CLAM, SAKE, GINGER

WAGYU SKEWER A5 WAGYU BEEF STRIPLOIN

GRILL/YAKI ONIGIRI GRILLED RICE BALL, SALMON

OYSTER TEPPANYAKI SEARED OYSTER, TEPPANYAKI SAUCE

DESSERT PANNA COTTA

2.500