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  • One of three restaurants run by the same owner, Hibiki is the latest addition of Inatei's siblings. Like actual sisters, the two establishments share many similar qualities. Cosmetically, for instance: the light cedarwood, spa-like interior is repeated here with a few updates (check out the wooden beams connecting the booths to the ceiling shaped like trees!). A small handful of the experienced and friendly waitstaff from Inatei have been expedited here too. The feature-flavour pudding shotglass desserts also greet you here at the end of your meal. Of course, they also share the same high quality. They have a few differences too. Positive ones. The prices are a little less steep than Inatei, which I find a huge step in the right direction. I really enjoyed Inatei, but their prices just kept getting so high that I feel they were no longer justified. They have a few menu offerings that are new - carpaccio, seared scallops with foie gras dollops (why does "scallop" and "dollop" not rhyme at all? Daal-ips! This is rhyme robbery), spider roll topped with salmon. The sashimi here is cut soveryslightly thicker here too. I'm talking by a mm or two, but hey, ~it's something!~ Tucked away in the rather dingy, old plaza rows on Highway 7, Hibiki has been a hidden gem for 5 months. It's a welcome addition that I hope is here to stay.
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