Hiyakawa by Shuki Hiyakawa

Morimoto-trained chef Shuki Hiyakawa is behind this 28-seat restaurant, based on the concept of “omotenashi” - the traditional Japanese notion of hospitality.

Shuki Hiyakawa originally trained under Masaharu Morimoto, of Iron Chef fame and has worked at Kuro at the Seminole Hard Rock Hollywood and Dashi at the former River Yacht Club, before opening Wabi Sabi. The menu at Hiyakawa focuses on a broad range of Japanese cuisine featuring seasonal ingredients and dishes as well as agemono (deep-fried dishes), yakimono (grilled or pan-fried), shirumono (soups), zensai (appetizers), and sushi. 

Hiyakawa also offers a $100-per-person omakase menu, with chef selections from each menu category creating an ever-changing dining experience. The spaces houses an outlet of Wabi Sabi - serving Donburi -  a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice - as well as hosting an after-hours dining club offering the chef’s off-menu obsessions.

Ideal For

Authentic Japanese cuisine


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