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Affiliated with the legendary, tastefully decorated and perfectly maintained Norman hotel, Dinings offers refined Japanese cuisine in perfect harmony with its understated elegant setting. The fish sashimi is presented on four porcelain spoons, inviting you to savor the fish with just the right amount of sauce while putting all the elements in your mouth at once. It is incredibly fresh and the sauces made from yuzu and garlic, and yuzu and ginger soy are very balanced. The salmon tataki rolls are coated in miso sauce and wrapped in watercress, giving them a fresh, crispy edge, without being overwhelming. The nigiri are served in sets of 4: salmon zuke with a drop of onion and soy jam, raw salmon, seared salmon belly with jalapeno salsa, and sea bass. No overpowering or fussy sauces all of which added an interesting angle and taste to the fish complimenting it well with a very subtle rice. For dessert we had the deconstructed yuzu cheese cake, which is very pleasant, not overly sweet, and obviously freshly prepared. The entire meal is extremely refined while giving the appearance of simplicity. The ingredients are magnified without excessive preparation. The presentation is very graphic and elegant with incredibly accurate flavors. The main element is always in control. This is a very nice place.
Centrally located and easy to get to, Ca Phe Hanoi is an elegant, impressive looking establishment that makes a genuinely surprising visual impact.
The menu is varied with lots of attractive options and something for everyone while maintaining the authenticity of its Asian theme. The dishes are skillfully executed in keeping with the style: chicken nems that meet our expectations, a beef Ragout Bao with all the depth of flavor and tenderness that one hopes for from a long simmered meat dish, or Sichuan Nights with just the right dose of spiciness for a Sichuan dish, and a slight touch of Cambodian pepper for a twist on this Chinese recipe.
The setting is elegant and sophisticated without being overdone. Everything has been thoughtfully designed right down to the last detail. The pleasant atmosphere is perfect for a family dinner, work lunch, or dinner with friends, and appeals to a wide public. While it is clear that someone has paid a great deal of attention to the aesthetic, the food is equally up to the mark.
Fifi, a small, sparkling colorful restaurant in the Levinsky neighborhood, is like a box of delightful surprises. While it identifies as Asian, Fifi has a special talent for breaking away from culinary borders. The evening we ate there, the chef offered an Asian version of Mexican cuisine that blends her love of Far Eastern and especially Vietnamese spices with classic Mexican dishes such as quesadillas or slow cooked pork. The dishes are always flavorful and intensely colorful while the Margaritas are lovingly prepared. In everything they do, Fifi is unusually creative, while using consistently high quality products. Drop by: you might have to wait on line but it is definitely worth the wait.
Hanoï is a joy for anyone who loves East Asian cuisine. In a relaxed atmosphere with the feel of an Asian street restaurant, Hanoi offers a menu featuring authentic dishes from Vietnam, Malaysia, China, and Thailand. The décor is seemingly simple but is actually carefully studied with colorful elements such as red plastic crates hung from the wall, or illustrations from street stands. In fact, everything has been chosen to make you feel as if you are far away. Everything here is tempting and it will be difficult to choose. However, the menu is neatly organized into categories such as noodles, curry, Pho, Banh Mi, and Cantonese barbecue. If you go for Banh Mi, choose the classic option: crispy pork belly, liver pate, chili mayonnaise and Asian pickles with sweet and sour sauce in a crunchy baguette. Each mouthful takes you to Hanoi! And if you like curry, order Laksa curry from Malaysia, with its harmonious flavors and a blend of fish and chicken, spicy chili oil, and noodles. We strongly recommend having one of their interesting drinks with your meal such as the Asian beers, ginger and sake cocktails, or Vietnamese iced coffee. And don’t miss the Ovlatine and Chocolate dessert with Thai coco, sweetened milk, and caramelized popcorn; it’s pure pleasure! The variety of options, the accuracy of the recipes and the very relaxed vibe will quickly make Hanoi one of your favorite restaurants.
Located in a street with a high concentration of restaurants, ONAMI offers a somewhat dark, Asian atmosphere, with a slightly outdated but still welcoming, friendly setting. We are surprised by the impressive wine menu, and the varied selection of sake with something for every budget. The menu is extensive and designed to please a wide range of tastes. It is a good blend of basic Japanese dishes, and a few more creative ones with an “Onamian” touch. The Boterga Soba, an unlikely Asian twist on the Italian version of pasta works very well with excellent quality soba, the right amount of Ikuba so that the flavor of the fish is not overpowering. The dish is delicately flavored and perfectly balanced. Another lovely surprise is the Maguro Yukke, a sophisticated tuna tartar, with just the right amount of soy sauce to add the desired unami without masking the flavors of the egg and the fish, and a hint of spring type onions to subtly balance the richness of the dish. And of course, let yourself be tempted by the wide range of Nigiri and Sashimi: the fish is very fresh, the vinegar rice is excellent, and we highly recommend it, especially in a city with a limited choice of high quality sushi.
The setting is low-key and extremely tasteful including several welcoming seating areas that are very comfortable and soothing.
The menu is crafted around five elements for a gastronomic experience rooted in Southern Asian cuisine. Each dish is made with only fresh ingredients, exotic tastes and surprising flavor combinations, colours and textures. The menu is tailored to the guests’ tastes either à la carte or with a tasting menu. The waiters are very helpful and efficient and each dish is a genuine surprise. Choices include an original shrimp salad, nems made with tapioca pearls instead of vermicelli, shrimp dumplings with fennel and lime, a filet of sea bass tandoori style with mustard and squash seeds, a brochette of lamb with herbs and spices served on a thick crepe, a kind of hybrid between lafa, mofleta and nan. The desserts are also unexpected including black forest cannelloni or pineapple tart and mascarpone to finish on a delicately sweet note. The meal takes you on an interesting, tasty trip into the refined, delicate universe of Chef Ben Neriah.
Topolopompo is an especially attractive, elegant, warm environment with extremely efficient service, a lovely wine menu and selection of sakes, and an extensive menu with a good balance of meat and fish dishes and of course vegetables. In short, it has a lot of assets. The inevitable cauliflower, simply grilled or roasted, is superbly presented, very bucolic with wonderful flavors of mint and basil and a lively lime seasoning. The Balinese sea bream is an excellent, skillfully prepared fish: with just the right proportion of fresh herbs to not overpower the fish, and delicious sauces with just the right amount of lemon. The yellow chicken curry is rich and flavorful. The tasty, tender chicken is marinated and cooked in the same sauce with lovely Asian overtones. Here the accent is on the decorum, whether in terms of restaurant design or the presentation of dishes. Inevitably, the latter inspire exclamations of surprise and contentment. Above all, the products are carefully selected, the combinations are original, the flavors are subtle, and the dishes are perfectly cooked. A meal here is a trip into a very creative “Conforti’s fire kitchen”, guided by the attentive staff.
Located in a historic building in the center of Tel-Aviv, TYO has clearly put a lot of care into their setting and the result is refined and elegant. The menu is classic and complete including an extensive range of Japanese cuisine, from miso soup to the very wide sushi menu. Or try one of the more original dishes such as carpaccio roll, asparagus wrapped in beef carpaccio and parmesan or be inspired by the opulent Hamachi ceviche which combines seriola, beluga caviar, and truffle oil. More simply, you can opt for the different sorts of tempura including vegetables, shrimp, and fish or fried tofu served in a broth of shitake mushrooms. The exceptionally fresh, delicate tuna sashimi is a good option. The beef tataki is another. It’s quite spicy and the thin meat is delicious. As for the sushi, the combinations are often quite daring: seared foie gras with tuna nigiri, salmon mozzarella, or the inevitable sweet potato, which is very popular here. We like this place for the quality of the food, the wonderful flavors, the perfectly cooked vinegar rice, and the special added touch, such as a bit of crunch here, or a pleasantly spicy note there, which makes the difference.
Yakimono is located in the very comfortable Hilton Hotel in a beautiful space opening onto the lobby. The décor is understated, elegant and calming. The perfectly seasoned starters are very fresh and made with lovely products. Classics such as sashimi and sushi get a second youth here with for example a very accurate sweet flavor or a lovely cream sauce paired with a crispy texture. The minced fish is pleasantly presented and the fried white fish is dressed in a citrus sauce that gives it character, enhancing its already very successful moist texture. The tempura vegetables are no less appetizing, technically perfect and made with seasonal ingredients. This is a lovely place, which is not afraid of stepping a bit out of the box. However, for this price we would have appreciated a slightly more high-energy ambiance.
Zepra is an immense restaurant with high ceilings and lots of cement that nevertheless manages to have a warm vibe with its monumental wooden claustra covering a whole wall, open lively kitchen and comfortable atmosphere. The atmosphere is joyful and very professional. The short wine selection is organized according to customers' supposed taste preferences : complex and elegant, powerful and modern, rich and intense in fruit aromas...There are also a number of sophisticated cocktails and delicate sake wines. The dishes are simply presented and sleek looking : a delicious iced, perfectly cooked caramelized salmon decorated with a single spray of proudly displayed germinated seeds . The cod is escorted by 6 drops of creamy sauce harmoniously presented on a white plate. The fish is irresistably cooked to perfection, the seasonings are delicate, the blend of flavours is subtle without ever neutralizing eachother. The Sishuan bar will delight those who like strong sensations : pimento, coriander, ginger, pepper...Absolutely don't miss the very beautiful, succulent desserts such as the autumnal Matcha Parfait with a delicate palette of green and multiple textures, the surprising Oranji Blossom with an unexpected flavor of bergamot, or Pineapple sushi with delicious palm honey.
There are some truly lovely, perfectly executed dishes but keep in mind that the prices are high.
With its decor somewhere between an understated temple and a chic massage salon, largely dominated by gold, and featuring lots of bouddhas, Nithan Thai is an elegant place with lots of wood, making it very warm. The menu zigzags between Thailand, Japan, Vietnam, Indonesia, and India with a good dose of aromatic, spicy ingredients. Sako Kao Rol, or the perfectly fried, flavorful, crispy Vietnamese chicken spring rolls, is served with lovely crisp lettuce and coriander. Bandera Kai, or three small pieces of tandoori chicken on chapatti, with red onion and a slice of lemon seems very simple but the seasoning is full of flavor. The Piaroro rolls, rice leaves stuffed with asparagus, is the restaurant’s emblematic vegetarian dish. An Israeli favorite, papaya salad with mango, mint, kafir lemon, and cashew nuts, here is magnificently accurate, distinctively flavored and exceptional. To finish on a sweet note, try Chi Cake, a chocolate cake instead of chocolate mousse with a crunchy crust that crumbles easily with the first bite. The scoop of Indian chai ice cream makes it a very original dessert.
You come to Herzl 16 first of all for the atmosphere. Attracting tourists from all over the world, it is just the right place to be if you are looking for the festive vibe so typical of Tel Aviv. The service is very professional and efficient. You can have a quick lunch or come for a drink in the evening along with Asian food, such as the melt in your mouth lamb-stuffed ban, delicately flavored with coriander, or the pork ribs with curry and honey. And why not finish the meal with the distinctively flavored miso chocolate mousse. If you prefer the bar to the restaurant, go for the finger food. Here you will find only happy people, and as the evening goes on, you just might be tempted to dance….
Yakimono was one of the pioneers on the Israeli culinary scene, the masthead of a new wave of Japanese restaurants in Israel. The welcome is warm and while the wine list is not especially interesting, it encourages you to order from the great selection of sakes. The miso soup is rich and tasty, and without sodium glutamate which is unfortunately often used in these soups. Agedashi, one of their typical Italian Japanese dishes is generous and skillfully made. And for the rolls (Tokobestsu), we let the chef choose an assortment of very fresh fish for us. Then we understand why this place is one of the best in its category, not simply for the freshness and quality of the fish but also for the way that it is prepared. Yes the prices are high, and the decoration is a bit cold, but the food and especially the sushi is a small masterpiece in terms of the very talented use and transformation of fresh products such as fish and shellfish on view in their emblematic aquarium. The business lunch is a good value for the money.
Nammos, which has a very beautiful view over the marina, is known for its excellent quality food. The setting is low-key and elegant although without any Japanese decorative touches. Out of season, we recommend the warm indoor dining room rather than the terrace. The menu showcases excellent fish and seafood such as the very generous Batayaki Seafood Mix served with a light, tasty sauce or grouper and truffle dumplings served in their bamboo steam basket with soy sauce and a spicy miso sauce. The flavorful papaya salad comes with lots of fresh herbs, crispy fried onions, and a very spicy tamarind and yuzu sauce. Desserts include a delicious green tea and coconut mochi and a more regionally inspired very tasty Kadaif with strawberries and mascarpone.
Thai House is a genuine culinary institution in Tel Aviv that canbe counted on to offer consistently good quality food. The dishes here are classic and the chef does not seem to have any interest in serving more modern Thai cuisine. However, that is quite alright with us when he serves such accomplished dishes as Nam Tok, a sweet and spicy meat salad from the province of Isan, or the salty and tart Pesa, a small starter of fried fish and rice noodles with a delicious mild and spicy tamarind sauce. Whenever you come here, it is very reassuring to know that you can count on the remarkably stable quality of the food. The long line of people in front of the door and the joyful atmosphere during the weekend reminds us that you can get away a moment to the magical islands of Thailand, even in the heart of the lively city of Thailand.
The talented chef, Yuval Ben Neriah has put his skills into concocting Japanese street food. And the result includes some extremely lovely dishes served in a hybrid setting combining a western bistro feel and Izakaya style. The vibe is warm, the service is pleasant, and the excellent sake menu includes a good selection of wines to accompany the different moments in the meal. Here you will have the opportunity to explore the full repertory of Japanese cuisine. The light and refreshing lobster maki are an excellent mise en bouche. The grilled fish salad concentrates many delicate flavors with kombu noodles, grilled sesame, kanpyo and nori slices, which all harmoniously enhance each other. The nigiris are served in sets of five including salmon, tuna, white fish and shrimp. Each piece is flavored with quail or fish eggs, or dill, transforming this very classic dish into something very subtle. The shrimp tempura, made with excellent quality ingredients, are delicious and very accurately prepared. The Japanese mustard sauce and black pepper give an oriental touch and delicious flavor to a beautiful piece of scalloped meat. And to finish on an original note, try the Milk and Porcini chocolate cream, an unexpected combination of mushroom and chocolate, with a miso mousse. The taste is unique, with a harmonious blend of cream and mousse textures, and delicate but distinctive flavors. This is a very fine dessert.
Disco Tokyo is adjoined to Herzl 16 and completes its culinary offerings. Recently opened, it has already cultivated its own clientele including customers loyal to its elder, along with that segment of the Tel-Aviv population on a continual quest for something new served up in a pleasant, relaxed atmosphere. The products are extremely fresh with a choice of both original dishes (shitake and oyster mushrooms with yuzu sauce and egg yolk marinated in miso), simple classics (yellowtail sashimi, shrimp tempura), and interesting new takes on old favorites (the beautifully flavoured wolffish with bok choi and dashi in saké). The desserts are equally interesting including a subtle fondant made from salted caramel and tofu, a Shiro Miso rice pudding, an Asian version of comforting rice pudding, or Jasmine tea Panna Cotta. The establishment is generous and you may even be offered an additional dessert or two on the house. The ingredients are excellent quality and the well-designed menu featuring creative Asian cuisine has something to please everyone.
This is the younger sister of the veteran "Thai House" restaurant that has been the home of Thai cuisine in Israel. The dishes cover the gamut from land and sea and although the prices are a little bit high for the relatively small portions, it's probably the only bar in Israel where you can get very good modern and classic Thai cuisine. Although the food and the cocktails are the main focus here, something in this colonial decorated place gives you a different kind of experience from the far east. Whether you are a veggie or a carnivore the range of options adds up to a tasty meal full of spices served in a very cool Tel Aviv bar.
Award 2020 for the best gastronomic bar
Nam has lately become a local empire with 3 different branches in Tel Aviv. However, there's a reason why they focus on delivery and take away. Nam is an efficient restaurant, especially at lunch time, with good quality food that is better than most of the fare served in Asian restaurants in Tel Aviv. The menu features Thai salads, soups, and rich noodle dishes,the Israeli version of the traditional Thai dish and one of the reasons why it is so successful. Many of the dishes are sweet rather than spicy to suit local taste. Hence the style is less modern Thai cuisine. Nam is a great deal and is always packed. Reservations are highly recommended.
Ni-Shi is among the newest upscale restaurants in Netanya, located in the trendy West Lagoon hotel. While the street outside may seem deserted, and the entrance is unassuming, the design and ambiance inside are surprising for this coastal town. From a large colorful mosaic above the reception area, to the inside decor, the restaurant has a big city vibe. The fact that it is packed with diners only strengthens this feeling. The table setting is minimalist but tasteful, the menus are colorful and well-explained, and the service is efficient and friendly. As for the food it's the tried and true pan-asian menu, featuring sushi along with Indian curry and Thai noodles, Chinese buns and a Vietnamese soup. None are particularly original, nor do they resemble the "original" version of the dishes. Instead, you're getting everything tailored to Israeli taste. All the dishes are a bit sweeter and less spicy, with some ingredient subsitution. The drink menu is limited, but everywine can behad by the glass, and the non-alcoholic drink selection includes someinteresting choices like a Sencha pot.
THAÏ HAR SINAÏ has managed to create an excellent atmosphere. Located in a lively area, it seems more like a bar than a classic restaurant, however, make no mistake: food is of primary importance here. The classic much loved dishes such as Som Tum are true to the original without compromising in terms of spiciness. Other dishes, in particular the meat or fish dishes, have been tailored to local tastes, with a more or less sweet flavor that is less authentic but very tasty. The cocktails are excellent, and it is very hard to get a table here on the weekend. In just four years, Thai Har Sinai has become a legend on the Israeli culinary scene.
An emanation of Taizu, created by Chef Yuval Ben Neriah, MIAZAKI offers an excellent opportunity to enjoy authentic, high quality Japanese cooking. The ramen is especially good with an explosion of flavors: richly flavored, perfectly seasoned broth, tender noodles, still slightly crisp mushrooms, interesting textured seaweed, chewy chicken breast and tender poached egg for a fairly sophisticated, very balanced dish. This is a great address in the ShukTzafon neighborhood in northern Tel Aviv.
Men Tenten makes you feel like you are in Tokyo with its wood interior, Japanese atmosphere, lighting and traditional cuisine. When the food arrives, things become very clear: the ramen that you have here will probably be the best you will eat in Israel. The flavors of the meat are delicious, and the pasta are exceptionally tasty with exceptional care put into their preparation. How to describe them? Should we insist first on the lightness of the noodles, on their texture or their distinctive flavors? Probably it is the combination of all three things that makes them so tasty and makes this soup a meal on its own. The rest is good but has a hard time living up to the delicacy of the soups. With a glass of wine, a good cocktail or a delicious sake to accompany your ramen, you will have an excellent evening.
Tel-Aviv is full of Asian restaurants but few of them truly focus on Japanese cuisine. So when a new kid comes to town, it is always excellent news. In addition to traditional Japanese dishes, including fried fish or yakitori, they also strangely serve a hamburger and it is in fact one of their specialties. Certainly, it doesn’t make you feel you as if you are in Japan, but we were surprised by the excellent quality of the delicious Wagyu beef. The sushis are also excellent quality, and here they emphasize the fact that the Sushi chef is really from Japan. He nevertheless has adopted his art to the Israeli palate. Don’t miss Sagata Kala Haga, a marvelous skillfully prepared wolf fish, combining tempura and myo-po sauces (ponzo-mayonnaise) and citrus vinaigrette, which contrasts with the crispy fish and enhances the tenderness inside. This place offers good food, warm service, and a friendly vibe. It is definitely worth stopping by.