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HIYA (The Shanghai EDITION)
    • ADDRESS:
      27/F, Main Building,
      199 Nanjing Dong Lu,
      near Henan Zhong Lu
      南京东路199号主楼27楼, 近河南中路
    • BOOK:
    • PHONE:
      5368 9531
    • WECHAT:
    • AREA:
      Bund Area
    • METRO:
      5 mins walk from East Nanjing Rd
    • HOURS:
      Lunch, 11.30am-2.30pm
      Dinner, 5.30-11pm
    • CARDS:
      Local and International cards accepted
    • WEB:
    • Editor's Description
      The final piece in the three-piece restaurant puzzle at Shanghai EDITION, Jason Atherton's brain child HIYA might look a bit Japanese but it's more like "inspired by" Japanese izakayas. "Inspired" because, despite having a very Japanese kitchen (headed up by Christopher Pitts), with the bincho-tan charcoal grill and special tempura fryers, it's not a brushed-plaster, white-walled and blond wood room, though it does have a light touch to it all, and fairly dramatic views of the river. The Japanese touches come in the tableware, much of which comes from Japan, in things like a Highball list, and of course, in the main menu, which is split into small sections titled Smaller (plates), Temaco (a made-up word, a deep-fried seaweed taco filled with sushi), Tempura, Hibachi Grill, and Inspired by the Classics. Is this Japanese food? Not really. There’s nothing subtle or reserved about it. But there's nothing else like it in Shanghai and it's worth a visit for any occasion that calls for eating in a hotel.
    Photos by BRANDON MCGHEE
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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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    • Valentines Set Menu

      Go Japanese-not-Japanese at The Shanghai Edition's HIYA restaurant for Valentines, with a selection food including House made snacks, Chef’s Selection of Sashimi 6 pcs, Alaskan King Crab Temaco, Roasted Mushroom Miso Soup, Brittany...
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