Haiku by Hatsune (隐泉之语, 新的寿司革命)
Cuisine: Japanese
Address: Block 8, 3/F, (above Kong Yiji), Chaoyang Park West Road No 8,
(Chaoyang Gongyuan Xi Men 8 Hao), Chaoyang District, Beijing
Chinese Address: 朝阳区朝阳公园西门8号公馆内南侧3层
Phone: 010-6508-8585
Opening Hours: 6pm-1am
Haiku Restaurant Map
Internet Access: Wi-Fi wireless internet access
Prices:Meal for 2 ¥200-¥250
Website: www.block8.cn
Part of Alan Wong’s new multi-venue project Block 8, the trendy spin-off of Beijng’s famed Hatsune. Inspired by
travel, experimentation and tradition, Haiku has a menu consisting of timeless Hatsune favorites as well as new
creations such as innovative rolls and an extensive YAKITORI menu.
Two great summer starters are the jellyfish sunomono shots (¥25) and the tai ceviche tapas (¥38). The jellyfish
shots are tart and crispy, and the ceviche, based on the Mexican dish prepared by “cooking” raw fish in citrus juices
for two days, is equally delightful. One must-try dish is the broiled sea conch (¥48), served sizzling in its own shell,
its juices boiling as it sits atop a rock-covered flame. Conch, having one of the longest cooking times of all marine
critters, can take the heat, so sip on a cocktail or a cool Asahi beer as you watch the show, before delving into the
slices of savory mushroom tucked away in chewy pieces of conch.
One innovation here is the yakitori (Japanese grill). Diners should come in on a separate night to enjoy it. Unlike the
overwhelming flavors that sometimes mar yakitori’s good name, the chicken tsukune (¥20) and the beef teriyaki
(¥22) were very tender and in their own, subtle way force the diner to pay attention to them. For a salty crunch at
the end of the meal, try the ginnan (ginko nuts, ¥15). Creative dishes are all well and good, but the real measure of
a restaurant is how well it does the classics. After sampling of the o-toro (tuna), sake (salmon), amaebi (raw, sweet
shrimp) and inari (sweet soybean skin) sushi (¥18-60) we came to the unanimous conclusion: very good. The fish,
flown in daily, was both fresh and delicate, and the rice had just the right amount of crunch to make things
interesting. While Haiku has inherited a few roll recipes from its big brother, its selection is sure to please even those
who are already addicted to the classics. The seafood samba roll (¥78), the el capitano cruncho roll (¥65) or the roll-
x, topped with real 14 karat gold (¥118).
Cuisine: Japanese
Address: Block 8, 3/F, (above Kong Yiji), Chaoyang Park West Road No 8,
(Chaoyang Gongyuan Xi Men 8 Hao), Chaoyang District, Beijing
Chinese Address: 朝阳区朝阳公园西门8号公馆内南侧3层
Phone: 010-6508-8585
Opening Hours: 6pm-1am
Haiku Restaurant Map
Internet Access: Wi-Fi wireless internet access
Prices:Meal for 2 ¥200-¥250
Website: www.block8.cn
Part of Alan Wong’s new multi-venue project Block 8, the trendy spin-off of Beijng’s famed Hatsune. Inspired by
travel, experimentation and tradition, Haiku has a menu consisting of timeless Hatsune favorites as well as new
creations such as innovative rolls and an extensive YAKITORI menu.
Two great summer starters are the jellyfish sunomono shots (¥25) and the tai ceviche tapas (¥38). The jellyfish
shots are tart and crispy, and the ceviche, based on the Mexican dish prepared by “cooking” raw fish in citrus juices
for two days, is equally delightful. One must-try dish is the broiled sea conch (¥48), served sizzling in its own shell,
its juices boiling as it sits atop a rock-covered flame. Conch, having one of the longest cooking times of all marine
critters, can take the heat, so sip on a cocktail or a cool Asahi beer as you watch the show, before delving into the
slices of savory mushroom tucked away in chewy pieces of conch.
One innovation here is the yakitori (Japanese grill). Diners should come in on a separate night to enjoy it. Unlike the
overwhelming flavors that sometimes mar yakitori’s good name, the chicken tsukune (¥20) and the beef teriyaki
(¥22) were very tender and in their own, subtle way force the diner to pay attention to them. For a salty crunch at
the end of the meal, try the ginnan (ginko nuts, ¥15). Creative dishes are all well and good, but the real measure of
a restaurant is how well it does the classics. After sampling of the o-toro (tuna), sake (salmon), amaebi (raw, sweet
shrimp) and inari (sweet soybean skin) sushi (¥18-60) we came to the unanimous conclusion: very good. The fish,
flown in daily, was both fresh and delicate, and the rice had just the right amount of crunch to make things
interesting. While Haiku has inherited a few roll recipes from its big brother, its selection is sure to please even those
who are already addicted to the classics. The seafood samba roll (¥78), the el capitano cruncho roll (¥65) or the roll-
x, topped with real 14 karat gold (¥118).
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