Hiyakawa
Straight out of a design magazine, the dining room here is framed by wood panels arranged in organically undulating concentric rings. It’s a mesmerizing, minimalistic look and the minimalism is intentional, so that diners focus on their meals. Those consist of modern Japanese cuisine using traditional Japanese techniques not seen in these parts. From aged soy sauces to freshly made (not tubed) wasabi, Hiyakawa is obsessively dedicated to its craft. Guests can order a la carte, or go for an Omakase menu of 17 courses over approximately two hours ($250). For those not into raw food, there’s tempura, steak and more on the menu, all cooked.
Straight out of a design magazine, the dining room here is framed by wood panels arranged in organically undulating concentric rings. It’s a mesmerizing, minimalistic look and the minimalism is intentional, so that diners focus on their meals. Those consist of modern Japanese cuisine using traditional Japanese techniques not seen in these parts. From aged soy sauces to freshly made (not tubed) wasabi, Hiyakawa is obsessively dedicated to its craft. Guests can order a la carte, or go for an Omakase menu of 17 courses over approximately two hours ($250). For those not into raw food, there’s tempura, steak and more on the menu, all cooked.
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