Wednesday, January 10, 2018

Sushi Kaiseki @ Hanare Japanese Restaurant, KL

Back in December, we visited Hanare Japanese Restaurant for some fine Japanese fare. I had the omakase course while Hubby had the sushi kaiseki and the kids had a couple of dishes from the a la carte menu.

BabySumoKids appreciate salmon sashimi and Wagyu beef, so that's exactly what they had, along with chawanmushi, miso soup and Japanese rice. They were more than happy with their early Xmas dinner. The salmon sashimi was thickly sliced, fresh and served with fresh wasabi.

Salmon sashimi (RM36) - 3 slices per order

The wait staff suggested that we order the Australian Wagyu suraisu and shimeji (sliced beef) (RM100) for the kids, as the beef is sliced, hence would be easier for kids' consumption.

Hubby had the Sushi Kaiseki Hibiki (RM360), a multi-course meal which comes with appetizer, sashimi platter, two Chef's specialty dishes, nigiri sushi, akadashi and dessert. Enjoy your meal at the sushi counter and experience Chef Akira San's skills and hospitality.

Chef Akira-san has over 45 years experience in sushi making. Hanare also boasts four other local chefs with over 30 years of experience in Japanese cuisine, so diners can definitely expect the best here.

To start - a trio of appetizers - garlic marinated with bonito and miso, crabmeat salad and beancurd.

For the Hibiki course, four types of sashimi is served - Chef Akira selected the buri, hirame, toro and
kampachi. Hubby commented that the toro was exceptional (lovely and fatty) and everything else on the plate tasted fantastic and fresh. The produce are specially hand picked by Hanare's staff in Tsukiji Market in Tokyo and are air-flown in twice a week.

Next came two of Chef's specialty dishes - the grilled black throat fish and assorted tempura. Apparently, this is a pretty rare fish with fatty meat - definitely up our alley as we love the sweet, tender flesh (and not much small bones too).

Ice fish and vegetable tempura with a nice, crispy texture.

The Hibiki course comes with 6 pieces of nigiri sushi. Chef Akira adds a dab of fresh wasabi to the underside of the fish, tops it on the sushi rice and then applies a thin layer of soy before presenting it to Hubby. 

Lucky boy gets toro again, and it was sublime. This was followed by kampachi, scallop, buri, shima aji and ikura - he was all smiles by the end of it. And a bonus piece: round radish sushi. Chef Akira recommends that we take a sip of the hot soup (with asari clams) after each piece of sushi.

Toro (tuna belly)

Chef Akira-san

Kampachi  (amberjack)


Buri (yellowtail)

Shima aji (horse mackarel)


Round radish

Dessert - premium Japanese melon - deliciously sweet and juicy.

To read more about my omakase experience at Hanare, click here.

Opening times: Lunch 12.00pm - 2.30pm; Dinner 6.00pm - 10.30pm.

Location: Hanare Authentic Japanese Cuisine, Lot G06, Ground Floor, The Intermark, 182 Jalan Tun Razak, 50400 Kuala Lumpur. (Parking RM5 per entry after 5pm)

Tel: 03-2164 2133 / 03-2164 2633

GPS Coordinates: 3.161620, 101.719670


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