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Each roll is topped with colorful Masago, an Icelandic caviar, which not only enhances the fresh, salty flavor but also adds a dash of sophistication.

"Presentation is a big part of it, but you can have new flavors too." Berger tells CNN Travel. "Sometimes being different is the same as being authentic."

The creativity trickles down to the dessert menu, where diners will find a passionfruit crème brûlée with tropical Vietnam written all over it.

"It's lighter and more fragrant than a traditional crème brûlée," explains Berger. "It's quite similar to che, a local soup-like dessert."