Hisio takes its name from the Japanese words for "fire" and "salt," which are presumably all chef Ando needs to transform steaks, pork loin, free-range chicken, Australian rack of lamb, lobster, and the fish of the day into sizzling, delectable meals fresh off the charcoal grill. Other dishes are a blend of American and Asian ingredients, such as grilled sirloin with deep-fried vegetables and mustard onion purée. Unlike other grill restaurants, which can have an earthy, traditional atmosphere, Hisio is coolly modern, with gleaming wood floors, jazz in the background, fresh oysters recommended as an appetizer, an extensive list of wines and champagnes, and an upper-level cocktail lounge. The service is friendly and welcoming.
- © Frommer's 2013
- Recommended 2010