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2020-05-08
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I had such high hopes for Hiyama when I heard this michelin-starred sukiyaki restaurant in Japan was going to open a branch in HK, but it turned out to be a quite disappointing experience...As a huge meat lover, it was supposed to be great to see beef in all courses of the meal, right from the appetizers. However, these raw beef/beef sashi appetizers weren’t as flavorful or fresh as I expected. To be even more blunt, they were tasteless. Didn’t fulfill the purpose of being a refreshing start of
I had such high hopes for Hiyama when I heard this michelin-starred sukiyaki restaurant in Japan was going to open a branch in HK, but it turned out to be a quite disappointing experience...
As a huge meat lover, it was supposed to be great to see beef in all courses of the meal, right from the appetizers. However, these raw beef/beef sashi appetizers weren’t as flavorful or fresh as I expected. To be even more blunt, they were tasteless. Didn’t fulfill the purpose of being a refreshing start of the meal at all.
Yet, here comes the most disappointing part of the meal, also the ‘climax’ of the sukiyaki experience.
In my opinion, sukiyaki must be served smoking hot and it’s important for the chef to prepare it at or next to your table, so that everything could be served right after it’s done. However, the way Hiyama did it was serving the beef for us to take a few pictures, then took them to the corner of the dining room to cook.
So when the beef was served, its temperature has already gone down.
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This matcha lava tart was the best part of the meal. Extremely rich in matcha flavor, it actually tasted bitter in the beginning then eventually became sweet later on.
As a whole, Hiyama does not live up to its fame in my opinion. It has everything else on par (location, price, view, service etc), just not the food.
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