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Hanaichi Fine Food Review

4.3 /519 Reviews
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M30***41
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1/5
No ThanksThis place is a far cry from what it was 10 years ago and we were disappointed. We ordered the lunch set menu items and service was ver slow even though it wasn''t fully booked. Food portions were small and unattractive. The terriyaki beef on rice was tough and the portion small. We had to find our own seating as were were ignored by service staff and our green tea arrived slowly. We used to be regular customers and seldom frequent it now as they no longer have a true blue sushi/ sashimi chef from Japan.

Hanaichi Fine Food

Posted: May 20, 2019
More Reviews
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  • Hedervary
    5/5Outstanding
    Original Text

    It is an old customer of this house. The menu has improved a little compared with the previous one, and the quality has improved a little. Anyway, it is better than most local Japanese food stores. I personally recommend salmon, soft shell crab, Tang Yang fried chicken. Fried chicken is a little spicy, can not eat spicy friends should pay attention.

    2
    Posted: Apr 14, 2016
  • Star189
    5/5Outstanding
    Original Text

    It is very comfortable to sit here and eat. You can see the charming scenery outside through the large windows. Not only is it very pleasant physically and mentally, but it is also a great experience in taste. So I really recommend it to everyone.

    0
    Posted: Jun 1, 2017
  • Violetwy
    5/5Outstanding
    Original Text

    It’s rare to try the sushi of the foreigner. The salmon is really fresh, tender and elastic, delicious, soy sauce deviation, not Japan.

    0
    Posted: Oct 4, 2016
  • west
    5/5Outstanding
    Original Text

    The location of the restaurant is very good, located in the city center, the main feature of the rotary sushi, there are many varieties of sushi, and it tastes good!

    0
    Posted: Feb 15, 2017
  • 阿呆呆
    5/5Outstanding
    Original Text

    Sushi is super delicious! ! ! ! And the variety is very complete, the chef will give you a serious platter.

    0
    Posted: Apr 15, 2016
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