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  • The Shanghai Edition came to the city with several dining proposals, but the most surprising one -for me- was Hiya, a fancy Izakaya on the 27th floor with a stripped and amazing view to the Shanghai skyline.

    Seated by the window we had a full experience. The place decor is minimalistic and sophisticated. You will feel a tranquil vibe and will get a really professional service from the staff. Also, pay attention to the tableware because it is Japanese style and very fancy one.

    The menu doesn't reflect a real and traditional Japanese Izakaya but that extra modern touch turns into a fusion I really liked. We had a two Temaco that are a taco but made of tempura fried seaweed instead of tortilla filled with tuna and salmon. Simply delicious: crispy, fresh and tasty. They bring homemade mayo and spicy tomato sauce dip, both secret recipes of the chef, which are incredible. The cured seabass roll with crispy potatoes and a mouthwatering sauce, glorious. But that's not all folks, the tempura chicken aka fried chicken, I think is in my best top 3 I have ever tried. Also the pork tonkatsu was delightful.

    I guess the twist to the Japanese classics are amazing and although it seems it might be boring to go for a dinner in a hotel, believe me this restaurant  –and this hotel- is in another league. Dishes are pricey (1100RMB aprox. for 2) and the portions are small but, the delicacy, high quality of the ingredients and the savor of the dishes are worth to give it a try.

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SmartReviews is SmartShanghai’s crack squad of amateur reviewers, eating their way around the city and writing about it. They have been chosen from a large pool of applicants and given a set of strict guidelines to follow to make sure their reviews are honest, informed and fair to both potential customers and the restaurants themselves.

  • Argentinean

    Delfina joined the Argentinean Foreign Service in 2012, and was posted to the General Consulate in 2016. Her hobbies are taking photos, traveling and cooking all sort of dishes. She aims someday to open a small restaurant based in organic, regional and self farmed ingredients.
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