Hasalon is open only two nights a week and you have to reserve long ahead of time. Indeed Chef Eyal Shani who has made this place nearly a private event continues to be as successful as ever. The open kitchen encourages communication with the clientele. And everything here contributes to the festive atmosphere including the loud music, joyful, dynamic staff, endless quantities of alcohol, and naturally the dishes ideal for sharing. Here you are likely to be a bit surprised by a banal green salad seasoned just right with the perfect degree of tartness, overjoyed by the creamy light sauce on pasta with zucchini, or impressed by a perfectly cut and exquisitely fresh tuna sashimi. The roasted grouper is seasoned with charred still incandescent sage, the tuna steak is juicy and tender, the excellent quality lamb is perfectly pink, and they have not forgotten that some people enjoy eating the fat which has not been trimmed from the chop. The menu plays on sensory experience, and theatrical service and cuisine but fundamentally what is of essence here is beautiful, very good food.