This ain’t Tairyo (thank goodness).
Haiku by Hatsune is a teppanyaki + sushi restaurant that’s been off the radar for the past few years. It was buzz-worthy and super trendy back in 2008 when it was part of the Block 8 entertainment complex that also featured the gorgeous, sand-filled bar called “The Beach” on its rooftop. But after Block 8 closed (along with that awesome rooftop bar) in 2011, Haiku also went under major renovations to specialize in teppanyaki. Fast forward several years later, Haiku is back under Hatsune management and has combined two wonderful worlds of sushi and teppanyaki under one glorious roof. Unlike other teppanyaki joints, Haiku is not about quantity – no all you can drink/eat here – it is about quality.
If you are unfamiliar with the Block 8 complex 8号公馆, this is just on the west gate of Chaoyang park, a little to the north of Jenny Lou’s. As you enter the main entrance off the main Chaoyang Park West Gate road 朝阳公园西路, follow the road to the right and walk around the big block of buildings until you see the building with Haiku’s logo on the 3rd floor. Once you get to the lobby, staff will usher you into the elevator where you go up to the third floor.
Walking in, you’ll notice that the place is like a rabbit warren. Lots and lots of private rooms. Whilst they do have open tables, more intimacy is definitely the focus.
LDS Snapshots of Haiku by Hatsune:
Look for this Building in the Block 8 Complex with Haiku’s Logo on the 3rd Floor
Entrance to Building’s Lobby – Head Up to the 3rd Floor
Haiku’s Bar Area
Row of Private Teppanyaki Tables
Private Dining Room for 10
Private Room for 4 Pax
Main Sushi Bar
Main Dining Room
Elevated Tatami Seating
Private Teppanyaki Dining Room for up to 12 pax
Seating Area Next to Teppanyaki Table
There are set menus available, but you can also go a la carte like we did.
Either way, expect to pay a minimum of RMB 300 per head, but you can really spend as much as you want. It is most certainly a treat and perfect if you have an upcoming special occasion. Yours truly celebrated her most recent birthday here booking the awesome private teppanyaki room you see above (hence the birthday balloons decorating the room).
With no holding back and a table of foodies ready to be impressed, you can feast your eyes on all the fabulous dishes we ordered.
LDS Snapshots of Dinner at Haiku:
Trio of Appetizers Featuring Roasted Black Garlic, Tempura Mackerel and Sliced Chinese Asparagus with Tobiko
Gillardeau Oysters with Chopped Okra & Yuzu Sauce (RMB 85)
Oyster with quail yolk and soy – easily one of the best oysters I have ever eaten. The combo makes it go down super smoothly and without any of the really aggressive seafood taste that puts many people off oysters in general.
Botan Ebi Sashimi, Soy Marinated and Served on top of Shiso Wrapped Roasted Shiitake (RMB 75)
Always my favorite sashimi, here is Ebi on a whole new level that was a personal highlight for me. All you need to do is take off the tail (that’s just for presentation) and then try your best to get the whole combo of flavors and textures in your mouth in one go (Ebi + Shiso + Shiitake + black Tobiko). It’s gorgeous and if you like Ebi, you’ll love this dish, but the trickiest thing is not letting it fall apart as soon as it leaves the plate (extra hard for clumsy people like me).
Wagyu Ribeye Tataki with Ponzu Dip & Abalone Mushroom Crisps (RMB 128)
A new dish that Alan (founder of Hatsune & Haiku) was proud to introduce to our table of foodies, this is a creation he designed specifically for Haiku’s menu. You can see where Haiku gets its inspiration from Hatsune’s concept, but Haiku takes it a level up in terms of both adventurous dishes and premium ingredients (and of course price point). This dish is exceptional and really showcases what Haiku is about.
Amaebi Tartare on a bed of Avocado (RMB 136)
Another shrimp sashimi dish because it was my birthday dinner and wanted all the ebi/amaebi I could get. Another specialty dish on par with the Wagyu Ribeye Tataki pictured above, this is a bed of amaebi tartar on a bed of avocado chunks. Two ingredients that I can’t get enough of and just happen to go beautifully together.
Foie Gras Miso Soup (RMB 35)
Creamy, smooth, savoury and rich. This is the perfect break from raw starters and a lot of sashimi as we move into the teppanyaki portion of the dinner.
Crispy Chicken Cartilage (RMB 48)
If texture is something that you don’t get, then you probably won’t dig this dish. But to me, this is like popcorn. In fact, I wish I could order a bucket of this at movie theatres in China. Knowing how much Chinese people generally love this sort of thing, I’m actually surprised they don’t do this already.
Teppanyaki Buttery Cod Fish
And the teppanyaki begins!! Buttery and melts in your mouth, this codfish doesn’t need much more than a sprinkle of salt. A crowd-favorite, make sure you remember to get a portion (or two) when you come to Haiku for dinner.
Teppanyaki Jumbo Prawns (RMB 90 per prawn)
You can’t expect me to get all that Ebi and Amaebi and not also get a big portion of grilled jumbo prawns. This is a must for any teppanyaki dinner at Haiku, where you can trust the quality of ingredients and you know these prawns are fresh and fantastic.
Teppanyaki Wagyu Ribeye (RMB 465)
Ordering for a big table, I wanted enough, but I also couldn’t just order a bunch of Wagyu so I compromised with both a portion of Australian Angus Beef followed by Wagyu. If you aren’t going to go for the wagyu, this is a worthy substitute. Not quite on the same level, but by jove it is a beautiful dish in its own right!
Wagyu Grade 9 – this is the real showstopper. The beef actually looks pink before it is cooked because there is so much juicy fat spread throughout the muscle. Compared with a normal piece of beef, it is almost like a separate species.
Bowl of Birthday Noodles
Before the finale of Tokyo-Style Ramen, they came out with a bowl of birthday noodles for me. I was saving the last bit of stomach space for the ramen to come, so I didn’t finish this dish but wanted to feature it all the same as it was a considerate touch and a nice surprise.
Tokyo Style Ramen (RMB 56)
Haiku is not cheap and makes no pretentions about it. But, the quality is incredible. We were very impressed with everything that came out. For a special occasion, it is somewhere worth looking into. Now, if someone can find out where to get some more grade 9 wagyu for me…
If you’re keen to take come for a dinner at Haiku, they just happen to be hosting a wine dinner on Wednesday & Thursday, November 16 & 17th from 19:00-21:30.
In collaboration with Le Sommelier International featuring wines made from local grapes in Spain having an Atlantic profile including Cortijo Blanco, Papa Godello, Forcalla, Tercera Reserva, Arrocal Seleccion. The host, Emilio Muedra will be introducing each of the wines while Haiku & Hatsune founder Alan Wong will be introducing each course of the dinner menu.
With 6 courses plus starters and desserts alongside 5 different wines, this wine event is RMB 420 per seat.
Check out the fabulous menu here:
A few of my signature Haiku favorites are featured including the Amaebi Tartare and Tokyo Style Ramen and this menu also features a few of Hatsune’s recently monthly specials.
Prawn Tempura with Shiso Sea Salt
To RSVP for the Haiku wine dinner on November 16th or 17th, please email firstname.lastname@example.org.
Haiku by Hatsune Contact Details:
Address: 3rd Floor of No.8 Mansion, West Gate of Chaoyang Park, Chaoyang District, Beijing