CONCEPT
At Haiku,we feel like we bring something new to the table. We focus on Japanese Californian fusion at its best, serving those who have frequented Japanese restaurants in California and miss that style of food, service, and presentation. The idea is to bring fresh Japanese ingredients and present them in a new way. If you are looking for a fun and classy place to enjoy good food, you have a
rrived to your destination. HISTORY
The Hatsune Restaurant Group was founded by restaurateur Alan Wong in Beijing in 2001 and expanded to Shanghai in 2006 with the help of partner, Vincent Liu. THE MENU
The Menu at Haiku is extensive, offering a wide range of items that include the classics as well as many of our own special creations. In addition to our food, Haiku boasts an excellent selection of wines and sakes for guests to complement their meals. We are constantly re-inventing ourselves so that our diners never get bored. Here are some Haiku Favorites…
Moto-roll-ah
Moto-licious, using deep-fried spicy tuna, snow crab, tobiko, maguro & avocado
Maguro Kabuki Dream
Seared Tuna & Albacore with a lemon and wasabi guacamole
Cha Soba
Zaru soba using grean-tea soba noodles
CHEF RECOMMENDED
Alex Foie Roll
Seared foie gras, tempura shrimp & avocado topped with an unagi sweet sauce
