PROFILED BY DE GROOTS MEDIAHanabishi 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