one of the main course in hanare is the nodoguro or grilled fish
As an appetizer this looks scary with the prawn head still in tact and looks raw
It's been awhile since a new Japanese restaurant possessed the potential to beguile our sushi-satiated city. But thanks to Hanare, the long wait is finally over.
The highlight here is "chinmi" _ hard-to-find seafood delicacies that are an acquired taste. One perfect example: "bakurai," the pickled innards of sea squirts (oceanic filter feeders). Pungently savory and pulpy, this causes customers to either swoon or sprint away screaming.
Shirako (cod sperm sacs). Rather reminiscent of pig brains in both taste and texture, but with a creamier, milkier feel. Always a treat to taste this in KL (so far, we've only had it at Cilantro, Kampachi and the now-defunct Seki Tei at Holiday Villa Subang).
Nama karasumi. This salted fish roe is tasty, but not extraordinarily memorable. Nevertheless, all these items are ideal for whetting the appetite before a full dinner.
Tamano Hikari Junmai Ginjyo (15 percent alkie).
Hanare: Round Two.
The sashimi platter is worthwhile, with fish flown in thrice weekly (Monday, Wednesday, Friday) from Tsukiji Market. Hanare's selection _ including succulent scallops & tuna belly _ is mercifully free of salmon (which we enjoy, but it often feels like a creatively bankrupt option).
Uni kurage (marinated sea urchin & jellyfish). Squishy stuff, with a briny oceanic aftertaste that lingers on the palate (no fear, strong booze can cleanse it with ease).
Heshiko (marinated mackerel). Super-salty; might actually work well as a bar snack. Addictive, as long as you're into preserved seafood recipes.
Dashimaki tamago (omelet with fish broth). Comfortingly warm and lusciously soft. Beware though, prices here can be steep; this item cost 30 ringgit.
Frontera Sauvignon Blanc (Chile).
Hanare offers KL's most limited weekend buffet selection, but quality trumps quantity here; it isn't an all-you-can-eat spread where abundant trays of abysmal food flood the counters. Instead, everything is efficiently and painstakingly prepared to order (even the sashimi, which is only sliced upon request).
Just three types of raw fish were available _ tuna belly, salmon & yellowtail _ but all seemed worthy of blue-ribbon distinction, flown in from Tsukiji Market. As good as sashimi gets in the Klang Valley.
The cost is considerable: RM298+ per person with champagne and RM150+ without. But since Hanare's sashimi and oysters are steeply priced on the a la carte menu, this remains a sensible way to freely indulge while still capping your expenses.
Tempura prawns & veggies, lightly battered with minimum oil. To illustrate how Hanare's weekend lunches are an economical alternative to its weekday dinners, a simple plate of seafood tempura on the a la carte menu would already cost 60 ringgit.
Of course, the primary attraction is the ceaseless supply of champagne...
Hanare offers KL's most limited weekend buffet selection, but quality trumps quantity here; it isn't an all-you-can-eat spread where abundant trays of abysmal food flood the counters. Instead, everything is efficiently and painstakingly prepared to order (even the sashimi, which is only sliced upon request).
U.S. oysters, freshly shucked as soon as the two-hour lunch started at noon.
Teppanyaki, cooked with a smile. There were only five tables of customers during this lunch, so the service team managed to keep things running smoothly.
Plump prawns & fleshy fish. As someone once sang: let it flow, let it flow, let it flow.
Veggies for variety's sake; green is the new pink. Our only complaint: 120 minutes might seem too fleeting for a leisurely lunch, particularly since many other outlets in KL allow three or four hours for Sunday brunches.
California Maki. And that, folks, is all that this buffet provided (we tried everything!). Nevertheless, noodles and other tidbits will be available in the future.
all the sake you can slurp (10 glasses per person might be the safe limit). Would two hours be sufficient time to get sloshed? Here's where you can find out.
Wrapping up our Hanare trilogy, we returned here for this restaurant's first Sunday champagne lunch, which featured a free flow of G.H. Mumm's best bubbly. Hanare offers KL's most limited weekend buffet selection, but quality trumps quantity here; it isn't an all-you-can-eat spread where abundant trays of abysmal food flood the counters. Instead, everything is efficiently and painstakingly prepared to order (even the sashimi, which is only sliced upon request).
Achingly tender beef, perfectly prepared. Not unnecessarily salty.
Smoked salmon with seaweed & salmon roe. Admittedly though, we were satiated by 2 p.m. and couldn't eat or drink much more. Mission accomplished!
Japanese strawberry ice cream brought the curtain down on the meal.
Service is irreproachable. Our glasses were never empty for more than a minute.
Hanare: Round Four. The trilogy has turned into a quadrilogy,
We rarely risk ordering "omakase" at Japanese outlets; from experience, letting the chef decide what to serve us can result in a slew of dishes that we dislike. But Hanare surprised us with a cunningly creative selection that was supremely satisfying from the very start _ this slick, savory mix of cucumbers & fine seaweed.
Crunchy mustard flowers with fish roe. Feeling guilt-ridden after weeks of festive feasting? The "omakase" here might help; each course tastes clean, fresh and healthy, even though the meal as a whole remains incredibly indulgent.
Clams with sumiso (vinegar miso sauce). Prices are not outrageous; a basic "omakase" costs around RM180+, while the most lavish one is RM300+.
Baigai (a small water snail with a meaty texture) & smoked duck (deliciously juicy _ the best we've had in KL), accompanied by broad beans & spicy wasabi flowers.
Ditto for the sashimi. Doesn't get more seductively luscious than this.
Hanare: Round Four. The trilogy has turned into a quadrilogy,
Sea urchin with squid. Also spectacular; the inimitably sweet, soft uni proved to be the perfect partner for the chewy squid's subdued flavors.
No complaints about the sushi platter. Fish is flown in three times a week.
Tsukemono, a plate of pickled veggies. The radish was remarkable, with an infusion of citrus that imbued this humble root vegetable with real character.
Succulent clams in a tantalizingly tangy broth. Hanare's food should be slowly savored, since the complexities in some of these recipes only reveal themselves with careful consideration; this soup, for example, bore an underlying sweetness that we believe came from Azuki bean paste.
Wagyu beef & burdock with rice in claypot. The Japanese cousin of Spain's paella and Korean bibimbap. Tender, thinly sliced beef, mixed with addictively aromatic rice.
We finished with a flourish, jubilating over a jumble of wafers stuffed with mochi, crushed peanuts & red beans, green tea pudding with vanilla ice cream, and mini-pancakes with apple jam. Ceding control to the chef ended in sweet surrender.
Hanare: Round Five.
Fried fugu. Double the danger, double the fun! Fleshy fish, thinly blanketed in greaseless batter. Absolutely addictive (way better than fish & chips, at any rate).
A generous serving of grilled tuna belly. Succulence squared.
Simmered snapper head with root veggies. A knockout; the flesh was achingly moist and subtly sweet, but we especially enjoyed the gooey, gelatinous eye.
The amberjack fillet, on the other hand, seemed a bit dry and overcooked.
Grilled Wagyu beef helped restore order to our universe, with its bold, intense flavor and mouthwatering tenderness. Pretty much perfect.
Seafood porridge, packed with prawns & fish Not what we expected, but we liked it. Thick and creamy, with a consistency akin to risotto but the mild taste of congee.
Fugu tataki. Pufferfish, briefly seared and seasoned with ginger. Having happily survived to tell this tale, we can attest that Hanare's fugu is firm, fresh and flavorsome. Worth risking death to devour? Well, the peril wasn't all that palpable.
Fugu soup, the sole letdown in our trio of pufferfish recipes. Bland broth, bony fish. Each fugu dish costs about 80 ringgit (note: they're not listed on the a la carte menu).
Inaniwa udon. Silky smooth noodles, served nearly icy cold.
The udon is paired with nuclear-hot chicken soup. Dunk 'em in for a tasty treat. Simple and savory; as comfortingly traditional as Japanese cuisine gets.
The fun of visiting Hanare over and over again rests in trying ingredients cooked in different styles. We sampled the steamed cod milt several weeks ago, so we wanted to check out another preparation this time. The kitchen obliged, and voila! This shirako tempura was equally enjoyable, with a beautifully crisp coating.
Miso soup. The ultimate in umami.
Hatsukuru Karakuchi. A bottle a day does not keep the doctor away.
Marinated tuna intestines. Pungently salty and slimy. Loved it!
Chilled bean curd from Kyoto. The tofu produced in this historic city is legendary, thanks partly to its use of underground spring water. Tastes like a cross between regular tofu & panna cotta, with a luscious, lip-smacking creaminess.
Baked crab meat on toast, very richly topped, Reminiscent of bruschetta, though without the Italian herbs & tomatoes, of course.
Hanare recently revamped its menu, compelling us to return to see what's fresh.
Sunomono mori (seafood in chef's vinaigrette). A savory substitute for sashimi.
Salt & lemon-sprinkled scallop, snapper & cuttlefish sushi. Since our last visit, a dedicated sushi chef has arrived to whip up these deliciously delicate creations.
Seared toro, kampachi & salmon sushi. Never a bad or mediocre meal here. We were pressed for time to sample more, but we'll be back soon.
Hanare: Round Seven.
Sashimi salad with ponzu sauce. Brimming with the freshest of raw fish available at any Japanese restaurant in KL; no substandard ingredients here.
Hokkaido corn. Very nice; mildly sweet and delicately juicy.
Mentaiko maniacs should adore this potato teppanyaki with spicy cod roe. Absolute comfort food, thanks to the mouthwatering mix of buttery carbs & gooey cheese.
