LOCATIONIn the west end of Adelaide’s Chinatown.
PROFILED BY DE GROOTS MEDIAManager Priscilla is adamant about the freshness of fish, and she is unaware of any peers sourcing South Australian blue fin tuna for their sashimi, sushi or hand rolls. The latter are not often seen on Aussie Japanese restaurant menus, but are a contemporary and popular style of eating in Japan, and are testimony to Hotaru’s authentic menu. Instead of the cylindrical form of California rolls, these are cone-shaped. The nori paper is filled with your choice of pork, tuna, eel, salmon, soft-shell crab or roe and sushi rice. Teppanyaki dishes are theatrically prepared on the hotplate for diners’ viewing pleasure; beef tenderloin is the star ingredient, although king prawns, scallops, oysters and squid are definitely high on the list. A la carte options are well worthy of consideration, with roasted eel, squid tube with sauce and steamed seafood egg as standouts.
Hotaru’s decor is pleasant, but not as rich as its menu. The intimate room breathes earthy colours, with timber dining settings on a tiled floor. It has a simple, breezy feeling to it, which is warmed by the friendliness of its family of owners. The front section of the dining room is suited to larger groups and indulgent feasting, while the rear of the restaurant has three sunken tables for intimate gatherings. Divided by bamboo curtains, they set the scene for an impressive assorted sashimi boat accompanied with some Champagne or Sapporo.
Roz Taylor