Michelin chef Jason Atherton has launched a new dish for HIYA, the "Izakaya"-style restaurant created by the Addison Hotel Shanghai. He integrated his understanding of Japanese food while traveling around the worldThe international Japanese izakaya form,Through ingenious cooking methods, carefully selected ingredients and modern cooking techniques, guests are presented with Japanese cuisine that combines innovation and classics.

(Jan 1st 2023. Shanghai, China) Michelin-starred chef Jason Atherton has launched a brand-new menu for the "izakaya" style restaurant HIYA in the Shanghai EDITION. He integrated his cognition of Japanese cuisine during his global travels into the international Japanese izakaya form, and presented innovative and classic Japanese cuisine with carefully selected ingredients for guests through ingenious cooking techniques.

Hiya HIYA is located on the 27th floor of the hotel, which means "floating clouds in the sky". The overall environment is simple, exquisite and charming, and the oversized floor-to-ceiling glass windows are full of design. Guests can enjoy the beautiful scenery of Shanghai's Pujiang city. The menu includes a series of authentic and timely Japanese dishes such as exquisite sashimi, hand rolls, and Japanese grilled meat, as well as a wide variety of sake. The comfortable, exquisite and charming environment makes Hiya the first choice for local elites in Shanghai.

On the 27th floor is HIYA, meaning “Clouds in the Sky”. Slick, sophisticated and glamorous, this intimate destination is the place to be for Shanghai’s elite and those in-the-know. The menu features an array of authentic, seasonal Japanese dishes, such as sashimi with delicate garnishes, open temaco and hibachi grilled meats, as well as serving an extensive Sake selection.

This time, Michelin star chef Jason Atherton presents a new intention. A Japanese delicacy that combines innovation and classics and integrates diverse cultures, filling "innovation, season and detail" between every dish and guests 'dining experience.

This time, Michelin-starred chef Jason Atherton presents a brand new combination of innovation and classics, and integrates multicultural Japanese delicacies, filling "innovation, seasonality, and delicacy" into each dish and the dining experience of guests.

The new menu includes a series of authentic and timely Japanese dishes such as Japanese koji marinated salmon, Japanese steamed eggs, charge-grilled M8 and Niusilang. Among them, the charge-grilled M8 and Niusilang dishes use M8 and Niusilang, which use charge-grilled method to lock in rich and rich gravy. In addition, Japanese steamed eggs are inspired by classic Japanese tea bowl steaming. Seasonal mushroom, pine needle oil, black truffle and other ingredients are used to boil them into a clear soup base and restore the original flavor of the food.

The new menu features many signature dishes such as Koji Cured Salmon, Chawanmushi, Grilled M8 and Wagyu Sirloin. The marbled Wagyu beef is carefully grilled over a Japanese-style charcoal fire. Chawanmushi chooses seasonal mushrooms, pine needle oil, black truffle, and other ingredients, which are boiled into a clear soup base, and creates a classic Japanese tea bowl steaming. Selected ingredients are cooked in a simple way to restore the good taste of the food.

New Recommendation:

Marinated salmon with Japanese koji, smoked salmon clear soup, marinated fennel, cucumber

Koji Cured Salmon, Smoked Salmon Broth, Pickled Fennel, Cucumber

The salmon is marinated and soaked in Japanese koji, which adds more delicate and soft quality to the meat, complementing the smoked salmon clear soup. The refreshing pickled fennel and cucumber side dishes not only add visual color, but once again balance the taste of the salmon.

The cured salmon, marinated in Japanese koji, is delicate and soft, and complements the smoked salmon clear soup. The refreshing pickled fennel and cucumber garnishes not only add visual colour, but also balances the taste of the salmon.

Boston Lobster, Lobster Soup Gel, Mashed Corn, Grilled Corn

Boston Lobster, Lobster Consomme Jelly, Sweetcorn Puree, BBQ Corn

The spring-toothed Boston lobster is paired with the crystal clear lobster soup gel. Every bite is full of sincerity and delicious flavor. It can easily start the fragrant spring day, and the aroma is overflowing with a lasting aftertaste.

The bouncy Boston lobster is paired with the crystal-clear lobster soup jelly. Every bite is full of sincerity and umami taste.

Butter puffs, M8 and beef tartar, horseradish cream, caviar

Beef Fat Gougere, M8 Wagyu Beef Tartare, Horseradish Cream, Caviar

Wrap M8 and cow tartar and horseradish cream with butter puffs to decorate the caviar just right, and layers of flavor advance in the mouth, bringing a very impactful surprise to the taste buds.

The Wrap M8 Wagyu tartare and horseradish cream served in butter puffs and garnished with caviar, is a complex, yet perfectly balanced and flavoured dish.

Low-temperature slow-cooked foie gras, Japanese mid-cake, apple lime gel, port wine red cabbage head gel, pickled plums

Cured and Poached Foie Gras, Monaka, Apple lime Gel, Beetroot Port Gel, Port Glazed Plums

In order to better present the flavor and texture of foie gras, low-temperature and slow-cooking method is used. Pair it with fresh sweet and sour apple lime gel and port wine red cabbage head gel to relax and relieve the greasy feeling and feel the various flavors in your mouth.

The foie gras is cooked at a low temperature to highlight its flavour and texture. Paired with fresh and sour apple lime gel and port wine beetroot gel, it is refreshing creating a burst of various flavours in the mouth.

Charge-grilled M8 and beef sirloin, charge-grilled onions, marinated dried onions, red-flavored onion paste, Beijing vegetable salad

Grilled M8 Wagyu Sirloin, Grilled Onion, Picked Shallot, Onion Red Miso Puree，Mizuna Salad

Choose M8 and beef Xilang. The marbled beef is grilled carefully on Japanese charcoal fire. The rich butter flavor comes to the nose. The outer layer is slightly crispy and locks the rich and rich gravy. The crispy and tender collision are made in one bite.

Choose M8 Wagyu Sirloin. The marbled Wagyu beef is carefully grilled over a Japanese-style charcoal fire. It is refreshing, creating a burst of various flavours in the mouth.

Japanese-style steamed eggs, grilled scallops, root vegetables, seasonal mushroom, pine needle oil, black truffle, mushroom soup

Chawanmushi, BBQ Scallop, Root Vegetables, Seasonal mushroom, Pine Oil, Black Truffle，Mushroom Sauce

Select seasonal mushrooms, pine needle oil, black truffles and other ingredients to boil them into a clear soup base and make them into a classic Japanese tea bowl for steaming. Select ingredients and use simple cooking methods to restore the good taste of the food. The entrance is tender and smooth, clear but not light, leaving an unforgettable touch between the lips and teeth.

The carefully curated seasonal mushrooms, cooked with pine needle, oil black truffle and other ingredients, are boiled into a clear soup, creating a classic Japanese tea bowl steaming. The taste is fresh, tender, and smooth, clear but not bland, leaving an unforgettable impression on the lips and teeth.

Address: 27th Floor, Addison Hotel Shanghai, No. 199 Nanjing East Road

Tel: 021 5368 9531
Meal time: 11:30 - 14:00, 14:30 - 16:30, 17:30 - 22:30 daily

About Jason Atherton

Michelin-starred celebrity chef Jason Atherton worked at el Bulli early in his career with chefs such as Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria. Then he joined the Gordon Ramsay Group in 2001 and opened one of the city's most popular restaurants in London, Maze, and later opened branches in many cities around the world.

In 2010, Jason left Gordon Ramsay and founded his own catering company, The Social Company. In April 2011, he opened his first flagship restaurant Pollen Street Social in Mayfair, London. It received a Michelin star honor just six months after its opening. It was rated Rosettes 5AA by the authoritative restaurant in the UK and ranked third in The Best British Restaurant Guide. Since then, The Social Company has rapidly developed into a world-renowned catering group. In addition to restaurants in London, he has also opened highly regarded restaurants in Hong Kong, Shanghai, Dubai, Doha, St. Moritz and other places, including The Clocktower, a Michelin-starred restaurant located at the Addison Hotel in New York.

Jason Atherton has always emphasized the modernity and integration of food, not only the elegance of ingredients and the complexity of cooking. Because of this, his restaurant is very popular among younger diners.

ABOUT JASON ATHERTON

Jason Atherton started out working alongside great chefs including Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria at el Bulli, before joining the Gordon Ramsay Holdings in 2001 and launching ‘Maze’, first in London and then another five globally.

Jason left Gordon Ramsay Holdings in 2010 to launch his own restaurant company, Jason Atherton Ltd. His flagship restaurant ‘Pollen Street Social’ opened in April 2011 in Mayfair and was awarded a Michelin star within just six months of opening, alongside 5 AA Rosettes and no.3 in The Good Food Guide’s best UK restaurants. Since then, Jason’s ‘The Social Company’ has grown into a globally renowned restaurant group, with a portfolio of restaurants which include the Michelin-starred City Social, as well as Social Eating House, The Blind Pig bar, Little Social, Harrods Social and Berners Tavern – named ‘the defining restaurant of the decade’. Alongside his London restaurants, Jason has also opened critically-acclaimed restaurants in Shanghai, Dubai, Mykonos and St Moritz.

Jason Atherton has always emphasized the modernity and combination of food as the priority, as well as the uniqueness of the ingredients and the complexity of cooking techniques. This has attracted epicurean diners to his restaurants.

AboutEDITION

EDITION brings together boutique hotels with different styles, private and unique properties. It is an unexpected and refreshing hotel brand. Providing guests with a novel and unique dining and entertainment experience, equipped with modern facilities and equipment, each EDITION hotel is unique and emerged from the local customs and customs.

Created jointly by Ian Schrager and Marriott International Group, EDITION creates an intimate, private and distinctive hotel experience that perfectly combines their unique vision and operating experience in the boutique hotel industry.

With its unique personality, original style and unique characteristics, each EDITION reflects the local cultural customs and social environment at that time. Although each hotel looks different, the brand's unique attitude towards modern lifestyle closely connects them. EDITION represents an idea and experience, not a mere appearance. Exquisite and simple public spaces, decorations, designs and details create a unique experience and service for guests.

For a vast market that craves high-quality services and cultural experiences, Addison provides an unprecedented integration of concepts, a perfect balance between taste and innovation, and world-class quality services.

ABOUT EDITION HOTELS

EDITION Hotels is an unexpected and refreshing collection of individualized, customized, one-of-a-kind hotels which redefines the codes of traditional luxury. Displaying the best of dining and entertainment, services and amenities “all under one roof’, each EDITION property is completely unique, reflecting the best of the cultural and social milieu of its location and of the time.

Conceived by Ian Schrager in a partnership with Marriott International, EDITION combines the personal, intimate, individualized experience that Ian Schrager is known for, with the global reach, operational expertise and scale of Marriott. The authenticity and originality that Ian Schrager brings to this brand coupled with the global reach of Marriott International results in a truly distinct product sets itself apart from anything else currently in the marketplace.

Each hotel with its rare individuality, authenticity, originality, and unique ethos reflects the best of the cultural and social milieu of its location and of the time. Although all the hotels look completely different from each other, the brand's unifying aesthetic is in its approach and attitude to the modern lifestyle rather than its appearance. EDITION is about an attitude and the way it makes you feel rather than the way it looks. Sophisticated public spaces, finishes, design and details serve the experience, not drive it.

For an underserved market of affluent, culturally savvy and service-savvy guests, the EDITION experience and lifestyle explores the unprecedented INTERSECTION and the perfect BALANCE between taste-making design and innovation and consistent, excellent service on a global scale.

Currently operating hotels in New York, London, Miami Beach, Sanya, China and Bodrum. Future hotels are underway in, Abu Dhabi, Barcelona, Times Square, New York and West Hollywood.