Hanabishi Japanese Restaurant
Editorial
Hanabishi is always crowded at lunchtime because the soothing atmosphere is just the thing after a hectic corporate morning. It's the impeccable hospitality, uncluttered lines, lots of warm dark wood, white and peacock blue walls - and then there's the food which is the star attraction. Akio Soga's cooking represents the best of Japanese cuisine - a blend of thoughtful aesthetics with seasonal ingredients, and a combination of tradition and courteous adventurousness. The bento boxes and the range of lunch sets are the common choice and no wonder, since they provide a full meal beautifully presented in red and black lacquered boxes.
They're an easy and excellent option but don't forget other possibilities such as sugitayaki (oven-cooked fish with the fragrance of Japanese cedar wood) or tempura. Even the miso soup is a treat. Wagyu is one of the specialities here, sometimes served shabu shabu (cooked in broth) or sukiyaki (sliced rare). The dinner banquets range in price according to ingredients; the most expensive includes wagyu and barramundi scented with bamboo leaves and chestnuts, for which you will need to bring your best appetite.
Rita Erlich, August 2007
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