Review: Haru Japanese Restaurant at Kasah

Haru sprang to life in Bukit Damansara this week, specialising in omakase-style dining that showcases the imagination & craftsmanship of Malaysian chefs. Run by a hard-working team, Haru has the potential to become a well-respected restaurant.

The main man behind Haru’s counter is Chef Oreo, formerly of Coco Tei; he’s spent much of the past year refining his skills at restaurants in Tokyo, Osaka & Hokkaido, with an eye toward channelling that experience in creative ways at his new workplace.

Omakase Set

Starters

This week, Haru’s recommended omakase set costs RM180++, kicking off with a nice-to-nibble selection of starters that work well as an introduction to the meal ahead.

Main Dishes

Haru’s sashimi is entirely enjoyable too; no complaints, only praise for this platter.

If you’re in a group, you’ll receive a sharing platter of raw fish, painstakingly put together for excellent visual allure.

Side Dishes

Apple salad, with crunchy-creamy components that keep our palates pleasurably perked up.

Grilled prawn with salmon belly & flying fish roe. Expertly executed; succulent & savoury.

Love this combo too: Maguro with foie gras, salmon with truffle oil, kampachi with fish roe.

Oden? Absolutely, yes, please. A lovely surprise to see this being served here.

The sushi platter is tasty too; not a show-stopper but satisfying enough in its simplicity.

A La Carte Selection

Haru may start serving an a la carte selection next month for customers who don’t have two hours to indulge in omakase offerings. Expect reasonably priced options like a three-coloured bowl of udon & soba …