English Reviews (Reviews Total Language : 45 reviews)
“Only looks upscale, everything else average”
I have been coming to Hakushika Classics for years before the renovation and I would have to say that I preferred the old. We had the dinner courses and thought the presentation of the food was nice but the food itself was nothing special. The courses were actually cheap compared to the atmospher...e of the place. Looks very upscale but courses were under 5,000 yen. Would have given a lower rating if it were more expensive. Meat was over cooked and the staff were not very professional. Doubt if I’ll ever go again for dinner. Maybe I’ll try the lunch for about 1,500 yen?
Visited August 2018
“The deer sukiyaki is killer”
I went to Hakushika with my parents and Oba-chan. She was the only one that could speak Japanese which is needed for this restaurant. They don't have an English menu but there are pictures. I had the shika (deer) sukiyaki. Before the main course you get a tray that has an assortment of some very tra...ditional Japanese foods. This includes a cold tofu dish, sashimi (raw fish slices), an actual block of cream cheese, fish cake and pickled vegetables. Unfortunately I only liked the sashimi and it was actually the best I have had during my visits to Japan. People with more adventurous taste buds might like this tray though. Also unless you finish all of your food or say something the waiter won't take away your tray so the table will start to get crowded once your main course arrives. The sukiyaki comes in a small pot. You cook the food yourself after they start the charcoal fire for you. The venison was not "gamey". It was cut thinly just like a normal sukiyaki dish and took well to the broth. My only complaint was that no matter how long you cooked the noodles they seemed to remain on the tougher side which I am not used to. If you are looking for a unique high dining experience I would recommend eating here.
Visited December 2017
“Still working out the kinks but very good nonetheless”
Just finished the major renovation, grand reopening just last month. The place is packed and reservations are a must. The restaurant operated by the sake distillery "White Deer" or "Haku shika", they have a store as part of the complex. This place has been done up nicely. Really upscale / slick ...look with a Japanese garden (still in the making) on the back. High ceiling, lots of glass everywhere. Staff is really green. Still haven't got the little kinks out of the system. We had the course dinner. Good presentation. Very unique ceramics were used, as were flowers that were part of the meal. In a word, this place is as Japanese as you can get. Modern day washoku fine dining. We ordered the filet minion steak course, wagyu a tad overdone for my taste but still very nice. Placed with a hot stone that you can use to cook your steak a bit more of you like. The clam clear soup was really memorable for me. Finished with a stylized sushi pieces. Parking onsite in the back. Set course is about 4,000 per person not including the sake.
Visited June 2016