Experienced Japanese chef Koichiro Mizusawa prepares not only traditional izakaya-style dishes, but also yoshoku-style (Western-influenced, modern Japanese) dishes. Hachi-Bei’s casual izakaya offerings are particularly appealing to families with young kids for an early evening meal. Later at night, the restaurant attracts groups and couples.
Kushiyaki (grilled skewered dishes) with sake is a popular izakaya trend in Japan. At Hachi-Bei, kushiyaki are grilled over the charcoal burner, where Chef Mizusawa skilfully turns the skewered ingredients. Sushi and sashimi – such as the deluxe sushi – are carefully prepared and served with the chef’s specially blended soy sauce. For something a little different, the pan-fried crispy skin snapper fillet, served with yuzu cream sauce and green tea soba noodle and garnished with lemon and red capsicum, is a tempting dish.
PSST! Outdoor dining – especially during summer – offers a tranquil, relaxing setting away from the buzz of the indoor space. If you prefer an outdoor setting, mention when booking.