Hanare (Feb 6, 2011): Restaurant Review

Hanare: Round Two. Click here for earlier entry (February 2).

Sashimi

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

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

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

Dashimaki tamago (omelet with fish broth). Comfortingly warm and lusciously soft. Beware though, prices here can be steep; this item cost 30 ringgit.

Wine

Frontera Sauvignon Blanc (Chile).

Final Thoughts

Hanare also offers champagne lunches on Sundays for about RM300 per person. But the brief two-hour span allocated (12-2pm) might seem too rushed for a relaxing weekend meal.