Best Dishes at HIMI

Marinated chicken pieces are double-dipped and fried until the exterior achieves a shatteringly crisp texture while the meat stays juicy. Reviewers describe it as 'just on another level of wow' — multiple sources highlight it as one of the restaurant's standout dishes.

A meaty, melting scallop is wrapped in nori (seaweed) and encased in a thin, delicate tempura batter before being fried to golden perfection. Multiple reviewers call it 'absolutely worth getting' — the contrast between the crispy exterior and tender, sweet scallop inside is what defines the dish.

Tender, juicy red shrimp are grilled over charcoal, which imparts a subtle smoky flavour without overpowering the natural sweetness of the crustacean. The shrimp is split down the back for easy eating. Reviewers consistently praise the charcoal flavour.

A beautiful simplicity of technique. The broth is heavy in umami from duck while remaining delicate, not oily. The menu features two types of noodles — thin inaniwa udon and a single thick, long noodle (tagliatelle-like) — which work together to create textural interest. It's the kind of dish that showcases restraint and quality.

A British-Japanese collaboration. High-quality Yorkshire wagyu is grilled briefly over charcoal, served with earthy roasted Jerusalem artichoke. The contrast between the rich beef and the creamy vegetable exemplifies the kitchen's ingredient-forward approach.