More than a traditional Wine Dinner, SHIBUI – The Sensory Intersection unfolded as an immersive setting where wine, gastronomy and different forms of artistic expression came together in one seamless emotional journey.
Held on 17 July 2026 at Hotel Nikko Saigon, the exclusive evening created by BMWine in collaboration with Hotel Nikko Saigon guided guests through multiple layers of experience—from expressive piano melodies and a captivating live painting performance to culinary artistry and a theatrical wine ritual.
At the heart of the evening were two remarkable artistic highlights: visual artist Trần Trung Bảo and pianist Lưu Đức Anh. Their performances helped define the distinctive identity of SHIBUI, while three talented chefs and international wine expert Corentin Babouhot added further dimensions to a Wine Dinner experienced through all five senses.
Pianist Lưu Đức Anh – When Music Became the Emotional Rhythm of the Evening
At SHIBUI, music was more than a background element. The piano performance by Lưu Đức Anh was carefully integrated into the structure of the evening, guiding guests emotionally throughout their journey of wine and gastronomy.
Within a sophisticated setting shaped by subdued lighting, soft drapery and Japanese-inspired minimalism, the sound of the piano emerged with quiet elegance and emotional depth. Each movement across the keys seemed to slow down time, allowing guests to focus more deeply on the aromas of the wine, the textures of the dishes and the subtle changes within the space.
Refined rather than theatrical, Lưu Đức Anh’s performance reflected the essence of Shibui—an understated form of beauty that gradually reveals its depth to those who take the time to observe and experience it.
The music became a connecting thread between the different chapters of the dinner. It also created moments of stillness in which each wine could be remembered not only through its flavour, but also through the emotions surrounding it.
Artist Trần Trung Bảo and “The Crimson Canvas”
One of the most memorable highlights of SHIBUI was “The Crimson Canvas,” a live painting performance created and presented by artist Trần Trung Bảo.
At the centre of the dining space, the artwork gradually came to life before the guests. Expressive movements, evolving textures and the immediate energy of the artist transformed the creative process into a compelling visual performance.
More meaningfully, the journey of SHIBUI continued through BMWine’s art of painting with wine. Trần Trung Bảo created the artwork using premium red wine specially selected by BMWine, transforming the colour, character and emotional depth of wine into a distinctive artistic language.
Rather than being experienced only through aroma and taste, the wine became a creative medium. Its natural tones, textures and traces were transferred directly onto the canvas, creating a unique dialogue between contemporary art and the sensory world of wine.
Guests were not simply presented with a completed work. They were invited to witness the artwork taking shape in real time, as each gesture and layer revealed a new expression of colour, movement and emotion.
The completed artwork will be presented for auction, with 100% of the proceeds donated to VinaCapital Foundation’s Survive to Thrive programme.
Through this meaningful initiative, the artistic journey of SHIBUI continues beyond the evening itself, transforming creativity, wine appreciation and collective emotion into practical support for children in need.
“The Crimson Canvas” therefore became more than a live artistic performance. It represented a meaningful connection between wine, art and compassion—preserving the spirit of SHIBUI while contributing to a purpose that reaches far beyond the event.
Three Chefs – Three Culinary Identities Within One Gastronomic Journey
While music and visual art expanded the emotional dimension of SHIBUI, culinary craftsmanship formed the foundation that connected the entire experience.
The evening brought together three chefs with distinct culinary perspectives: Chef Oyama, Chef Tanimizu and Chef Cường. Each chef contributed an individual creative identity while sharing a common objective—to create harmony between ingredients, culinary techniques and the selected wines.
Chef Cường - Hotel Nikko Saigon
Chef Tanimizu - Hotel Nikko Saigon
Chef Oyama - Hotel Nikko Saigon
The dishes were not treated as isolated courses. During several chapters of the evening, the preparation and finishing processes became part of the performance, allowing guests to observe the precision, concentration and discipline behind each creation.
From Vietnamese ingredients such as Cà Mau crab and Nha Trang lobster to Japanese-inspired elements including fresh oysters, sea eel, sea urchin and salmon roe, each dish reflected a thoughtful exchange between local identity and international culinary craftsmanship.
Rather than presenting three disconnected performances, the chefs worked within the wider rhythm of SHIBUI. Every movement, plating detail and serving moment was carefully coordinated with the wine, music, lighting and overall flow of the evening.
Corentin Babouhot – Transforming Wine Service into a Sensory Ritual
At a traditional Wine Dinner, wines are often introduced through their regions, grape varieties, vintages and tasting notes. At SHIBUI, international wine expert Corentin Babouhot took the experience further through a performance inspired by the language of ritual.
Rather than explaining wine only through words, Corentin used movement, timing and interaction with the surrounding space to reveal the character of each selected label.
The Wine Ritual transformed wine service into a visual experience. Supported by lighting, music and live camera projection, every action appeared deliberate and expressive, allowing guests to begin experiencing the wine even before raising the glass.
Corentin Babouhot’s performance also reinforced the central philosophy of SHIBUI: wine remained at the heart of the evening, while music, visual art and gastronomy became artistic layers that encouraged guests to perceive each wine more deeply.
Where Every Artistic Language Converged
What distinguished SHIBUI was not simply the presence of multiple performances within one programme. Its true value came from the way each artistic discipline was connected to the wine and cuisine, forming one cohesive narrative.
The piano of Lưu Đức Anh guided the emotions of the evening.
The live painting of Trần Trung Bảo translated colour, energy and sensory impressions into visual form.
The three chefs told their stories through ingredients, techniques and culinary composition.
Corentin Babouhot transformed the presentation of wine into a carefully orchestrated ritual.
Each artist communicated through a different language, yet none stood apart from the overall experience. Their performances converged at a true “sensory intersection”—a space where guests could see music, listen to art and experience wine through multiple emotional and sensory layers.
SHIBUI – A Wine Dinner Remembered Through More Than Taste
A Wine Dinner may formally end when the final course is served. Yet a truly distinctive experience continues to live within the memories of its guests.
With the participation of artist Trần Trung Bảo, pianist Lưu Đức Anh, Chef Oyama, Chef Tanimizu, Chef Cường and international wine expert Corentin Babouhot, SHIBUI – The Sensory Intersection expanded the idea of a Wine Dinner into a multidimensional artistic journey.
Here, wine was not simply tasted.
It was heard through the piano, seen through every brushstroke, felt through the movements of the chefs and discovered through the ritual of the wine expert.
SHIBUI came to an end, but its melodies, colours and defining moments continued to resonate—like the refined and lingering finish of an unforgettable wine.
BMWine – Elevating Wine Experiences.