Hatsune Brings its California-Style Japanese Dining WF Central, Woos Customers With Special Valentine’s Menu
Hatsune is like your stylish auntie; it’s hard not to avoid it when talking about the serious family business (Beijing's dining scene in this case), and as time goes by she remains elegant, knows when to toss out her old outfits, exudes refinement without becoming unapproachable, and always treats you with warmth.
After more than 16 years since opening his first Hatsune venue, Alan Wong now brings his creative Cali-style Japanese restaurant to WF Central and looks to woo patrons this week with a specially prepared Valentine's Day menu. Never ones to pass up the chance to see what Wong and his team have come up, we dropped by (sans lover) to see what has changed and remained the same in this new, flashy outing.
Dinner kicked off with a number of addictive appetizers, including edamame that marinated in yakitori sauce and a dash of white sesame. Although difficult to mess up, the edamame were taken to the next level thanks to the sweet and savory yakitori sauce – simple but delicious. The deep-fried rock shrimp (RMB 68) were equally as mouthwatering and had such a pleasingly crisp exterior, while the fish roe added umami and texture to the spicy kick that was packed in every bite. “The most difficult thing in this dish was how to keep the shrimp crispy when covered in sauce,” Alan Wong confessed to us during the tasting.
The kimchi nabe, short for nabemono, or Japanese hot pot, was brimming with slices of beef, cabbage, shiitake and needle mushrooms, tofu, carrot, and other various vegetables. The kimchi running out the iron pot's boiling broth brought the heartiness added an indefatigable heartiness to the dish.
Not wanting to completely thwart their tradition of creating innovative California rolls, Wonghas branched out into a riceless version, featuring foie gras terrine, flame-torched unagi (eel), and vegetables. Unsurprisingly, this one was an immediate winner; the rich flavor of the foie gras, the crunchiness of the radish, and the sweetness of the eel melded for a sumptuous combination that was also filling.
We finished off the meal with green tea ice cream, dotted with small sticky rice balls and nuts, a bittersweet combination that will have matcha lovers licking the plate. We only wished that there were even more of the little moreish rice balls.
Some of the aforementioned dishes will be included in Hatsune's Valentine’s menu (RMB 699 for two), available this Wednesday at all of their branches, and includes appetizers, snow crab leg misoshiru soup, sashimi, roasted yellow croaker with yuzu sauce, kimchi nabe, anago tempura, sushi, fried rice with unagi, and the mentioned green tea ice cream.
Check our openings and closing blog to see whether your favorite Hatsune branch will be open over the holidays.
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Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
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Photos courtesy of Hatsune, Tracy Wang
