Los Fuegos

02What to order

• Vacío (flap), Argentine Angus150 or 300 g. The menu marks it best medium rare.
• Ribeye, Argentine Angus250 or 400 g, marble score 2–3. A Japanese Wagyu A3 ribeye is sold by the 100 g.
• Picanha, Australian AngusWith its fat cap, 150 or 300 g.
• Tomahawk, 1 kgArgentine Angus or Australian Wagyu MS6–7. Ordered ahead as "slow fire", with a 50 % deposit, and lit hours before the table arrives.
• Asado ArgentinoFlap, fillet and Angus ribeye for the table, with chimichurri, caramelised garlic and rocket. Four other asados go from two cuts to a Wagyu trio.
• ProvoletaSmoked, baked provolone with chimichurri. The house has made its own cheeses since 2025.
• Churros with dulce de lecheTo finish. There is also a Basque-style cheesecake made with smoked beef tallow.

03The beef

The menu names three origins. Argentine Angus, marble score 2–3, for the ribeye, fillet and flap. Australian Angus, same score, for the picanha, flank and T-bone. Wagyu at the top: a Japanese A3 (MS5) ribeye and Australian Wagyu MS6–7 for the T-bone and the tomahawk. In January 2022 the house served what it describes as the first fresh, never-frozen Argentine Angus flown into Vietnam. Since June 2022 whole cuts age in its own chamber; the dry-aged page of its website lists what is hanging each day, with days, breed and producer.

04The fire

Local lychee wood, burned down to embers, and no gas, per Vietnam News (2022) and the house. The founder and his team built the grills and ovens by hand; in 2019 Chao Hanoi described stacks of dry wood feeding a large hand-built oven and grill. Whole lambs and ribs are also cooked on the cross, opened beside the fire, for Embassy nights. The tomahawk and the full asados are "slow fire": ordered ahead and lit hours before the table sits down.

05The story

Emilio Fusé, an Argentine chef born in 1986 in Viedma, Patagonia (VietnamPlus, 2020), ran a cattle farm in New Zealand and a wood-fired beach kitchen at Bãi Xép, near Quy Nhơn, before Hanoi. Los Fuegos opened in July 2019 in a small garden in Tây Hồ, after two years of preparation. Two months later it hosted the Argentine Embassy's Beef Day (VOV, 2019), the first of five Beef & Wine Days so far; Malbec World Day tastings with Argentina's importers followed in 2025 and 2026. Where In Vietnam's People's Picks 2024 named it best steak, per the house. On 1 March 2026 it moved 200 metres, to a two-floor garden villa in Alley 35 with a long table.

06The practical

Villa 22G, Alley 35 Đặng Thai Mai, Tây Hồ, behind the Oakwood tower. There is no street door: drivers stop at Tiệm Bánh Mì Belly halfway up the alley, then it is a one-minute walk towards the lake. Open every day, 11:30 to 22:00. Prices include VAT, with no service charge. On the September 2026 menu a 250 g Argentine Angus ribeye was 950,000 ₫, and the shared asados ran from 1,190,000 to 7,290,000 ₫. Corkage is 600,000 ₫ a bottle. Book online, by Zalo, WhatsApp or phone; tables are held 30 minutes. The garden is roofed. Parking, high chairs and a children's menu. The team speaks Vietnamese and English.

Address

Villa 22G, Alley 35 Đặng Thai Mai, Tây Hồ, Hanoi

Phone

+84 988 204 765

Website

losfuegostayho.com

Directions

Google Maps ↗

07In Hanoi’s selections