 Hachi Restaurant Review: From the "Jellyfish Eyes" installment from pop artist Takashi Murakami to the fixture known as "Flying Dragon," featuring over 2,500 handcrafted glass cherry blossoms suspended from the ceiling, Hachi's dining room is one of the most aesthetically pleasing settings to enjoy modern Japanese cuisine. As a veteran of Nobu in New York and London, chef Linda Rodriguez is the first woman to have studied under legendary modern Japanese pioneer Nobu Matsuhisa. At Hachi, she and her husband/chef de cuisine Martin Swift expand on their education from Nobu by incorporating their own cultural influences into the menu. Sushi and sashimi are expertly done, as are creative rolls such as the LSD roll, spicy shrimp and crab with tempura flakes, avocado and ginger mayonnaise, and the Cougar roll of spicy jícama and yellowtail paired with Mizu saké. Specialty dishes are executed with care, as in the delicate seared Kobe beef sashimi and Kobe beef carpaccio finished with saffron aïoli and a proper amount of fleur de sel. If any of the 130 bottles of saké from the 21-foot-tall saké tower pique your interest, the resident saké expert is on hand to help you pair properly.
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Hachi Restaurant is one of GAYOT's 2013
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