For the freshest seafood money can buy without physically being flown to Japan, Hanare’s the clear-cut choice. Serving authentic seasonal Japanese cuisine with fresh ingredients, its seafood is flown in from the famed Tsukiji Market in Tokyo (the biggest wholesale fish and seafood market in the world) three times a week. Hence, no other place in town can rival the sort of fresh authentic Japanese cuisine that Hanare plates up.
At Hanare, freshness is revered to the point of obsession with the restaurant being the only one in Kuala Lumpur to have its very own dedicated buyer, Tabo-san, who is stationed at the Tsukiji Market.
Tabo-san wakes up at 3.00am every alternate day, wades into the Tsukiji Market, takes photos of the day’s catch and sends them to the Head Chef, Kenny San, at the restaurant. A spirited discussion then ensues, with Tabo-san making his recommendations. Once both are in agreement, Tabo-san then packs the selection into a chiller box and flies it straight to The Intermark Retail Podium, where the restaurant is at, all in 36 short hours.
Hanare’s vigorous attention to fresh, high-quality ingredients pays off for its customers who are delighted with the sweetness, juiciness, and suppleness only fresh seafood can offer. For instance, Hanare’s botan ebi or sweet prawn is larger in size, juicier and sweeter as it is fresh from the sea.
The best way to appreciate Hanare’s fresh seafood is by ordering the omakase. Omakase, literally meaning “I’ll leave it up to you”, is the Japanese equivalent of degustation, prepared at the liberty of the chef using the freshest and finest seasonal ingredients available and comprising of both raw and cooked dishes. Ranging from seven to eight courses, Hanare’s unique house specialty omakase courses comprise a full meal, an unparalleled experience and a treat for anyone who has ever eaten it. Once you have tasted the rich, delicate flavour of fresh seafood – there is really nothing better, which explains why Hanare’s gets a remarkable rate of 80% return customers.
For the adventurous, Hanare’s ankimo or fish liver, is a definite must-try. Pate-like in texture, and creamy on the palate, look for this delicacy in the restaurant’s list of zensai items. Otherwise, choose to prime your palate with shirako, cod milt, which is also considered a delicacy in Japan prized for its creamy and custard-like taste.
Another must in Hanare is the goma somen (Japanese black sesame noodles) which is imported from a specialty shop in Japan. Black sesame seeds are popular in Japan for its myriad of health benefits. These flecked thin noodles are served cold, with a light flavoured dipping sauce or tsuyu.
An alternative way to fathom the subtle art of Japanese cuisine is by trying the kaiseiki. The kaiseiki style dates back to the 16th century and was popularized by the tea master Sen no Rikyu who considered powdered green tea used in the cha-no-yu, or tea ceremony was too intense to be sipped on an empty stomach. He started serving small plates of food to make the tea more enjoyable. Hanare honors this convergence of art and culture in its kaiseiki.
An example of Hanare’s kaiseiki style begins with zensai and ends with a gohan, which is a rice dish made with seasonal ingredients. The art of the kaiseiki is in its minimal cooking and seasoning as to not smother the high quality of the ingredients. With the kaiseiki, every bite is a revelation, a piece of gastronomic heaven. The essence of the kaiseki is its seasonality, and Hanare’s menu changes completely every month.
The best part about Hanare? It’s haute couture for the gourmand – one can order their very own selected dishes from Tsukiji Market and have it ocean fresh on the dinner table in 36 hours if you place a reservation with the chef. And of course, granted your order is in season.
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