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Hirosawa
Chinese
A modern Chinese restaurant where the chef named it after himself, which is either confidence or a dare. The cooking blends French technique into Chinese foundations, with Japanese dashi folded into hot pot stocks and the plating done on traditional Japanese vessels. Garlic is dialed back so the ingredients carry the room themselves. Intimate and quietly serious, the kind of place where the effort is visible even when the menu isn't showing off.
The awards strongest first
- Gault&Millau 3 Toques
- Michelin Guide Selected Restaurant
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Roasted pork fillet
“Roasted pork fillet is cooked twice, sparing neither effort nor time.”
Michelin Guide -
Hot pot
“Hot pots, which layer the flavours of Chinese shinesāhi soup stock with seafood dashi, show imaginative flair.”
Michelin Guide
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