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. The striking design is both minimalistic and whimsical - features natural oak paneling, and industrial, concrete floors.
Authentic Japanese cuisine
Pork katsu with shredded cabbage, roasted duck breast with miso mustard, and savory egg custard called chawanmushi served with uni.