HIYA - The Shanghai EDITION

4.5
5 reviews
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$31 to $50
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Japanese
On the 27th floor of the new skyscraper sits HIYA, a Japanese lzakaya-inspired restaurant, helmed by Jason Atherton, the Michelin-starred London-based restaurateur. The menu marries Japanese and Western flavours; sashimi with careful garnishes, designed to enhance the flavour of the fish and a grill serving premium wagyu sirloin and other delicacies designed and served for sharing.
What People Are Saying
Overall ratings and reviews
Reviews can only be made by diners who have eaten at this restaurant
4.5based on recent ratings
4.3
food
4.8
service
4.6
ambience
3.9
value
Noise · Quiet
83% of people would recommend it to a friend
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EW
New York Area
1 review
Dined 3 days ago
Overall 5food 5service 5ambience 5

The restaurant was all around wonderful. After making my reservation open table, I was addressed by my name by all the staff. They gave us a gorgeous seat by the window with a view of the bund because we notified them that it was our anniversary. Everything was wonderful, food and service!

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OT
New York Area
4 reviews
Dined on February 9, 2019
Overall 5food 5service 5ambience 5

Best Birthday Dinner Ever! The service was amazing and every dish has a unique and delicious twist. Can’t wait to come back :-)

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i
1 review
Dined on January 26, 2019
Overall 5food 4service 5ambience 5

Beautiful place , wonderful service. Didnt get to try much dishes but Temako was very good!

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JS
1 review
Dined on January 23, 2019
Overall 5food 5service 5ambience 5

Loved this new spot in Shanghai - come for the cocktails and the view and stay for the food!

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AA
1 review
Dined on August 30, 2018
Overall 2food 2service 4ambience 3

Food was very mediocre. 288rmb for a Wagyu M6 ribeye cooked medium rare that was very small, tough, and had no beef-y flavor whatsoever. Likewise, the black cod also from the "Hibachi" section of the menu, was a small filet with a glaze that was excessively salty AND sweet. No originality to flavors and poor execution to nearly everything we tried. Overall, the dishes, even the kara age, seemed like poor renditions of what you might find at an average izakaya in Gubei.

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