About Netsu
Netsu is Atlantis Sanya's Japanese fine-dining room and one of the few rooms in mainland China that runs the warayaki cooking format — straw-fire grilling at high heat over rice straw, traditional to Kochi prefecture in Shikoku and theatrically smoke-and-flame-driven. A long warayaki counter sits at the centre of the room with the chefs cooking in front of guests at counter seats; surrounding tables face the counter as into a small theatre.
The menu is Japanese rather than fusion, with a strong tilt toward seafood from Hainan's coastal waters cooked in Japanese preparations, and a smaller selection of imported items (Japanese A5 wagyu, sea urchin from Hokkaido, fugu in season) for the higher tasting tiers. The warayaki bonito — straw-grilled at the counter, sliced and served with ginger and chive — is the signature dish.
Sushi and sashimi sections are competent but not the centre of the menu — Netsu's distinguishing feature is the open-fire cooking. The kitchen is run by Japanese-trained Chinese chefs with senior consultants from Tokyo running quarterly residencies. The sake programme is one of the deeper ones in Hainan and includes Hokkaido and Niigata producers that the rest of mainland China rarely stocks.
For a first date or a celebratory dinner in Sanya, Netsu's combination of culinary theatre, Japanese discipline, and the underwater-Atlantis setting produces the kind of evening that is memorable for the right reasons. The counter seats are the most-requested; the surrounding tables also see the cooking but with the experience slightly removed.
Best Occasion Fit
For a first date in Sanya, Netsu's warayaki counter delivers the right balance of theatre and intimacy — the open flame is the conversation starter; the Japanese tasting format is the conversation sustainer.
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