Sushi Hara KL: Chef Hiroyuki Murakami harnesses nearly 30 years of experience in the craft of sushi
April 12, 2023
First up, here is chef Hiro-san's perspective on his career, in his own words:
"I had the opportunity to train with a master sushi chef from Japan, who has been making sushi for more than 30 years.
"I became a sushi chef because I love the artistry and challenge of the craft. It's all about the precision and care that go into each piece of sushi. Every detail matters - the shape of the rice, the way it's cooked, and how it's seasoned; the type of fish used and how it's sliced; how to present all of these elements together on one plate.
"My philosophy on sushi is simple: it should be made with love. That’s why I always use ingredients that are fresh and seasonal, so that you can really taste the difference!
"The best sushi is made with fresh ingredients and great care - and something else that only comes from experience: Heart! It's this attention to detail that separates good sushi from excellent ones.
"There are a few differences between sushi chefs in Japan and Malaysia, but the most important one is the difference in culture. In Japan, sushi chefs are considered craftsmen who have mastered their craft over years of training and practice. They are known for their attention to detail, as well as their focus on quality ingredients. At Sushi Hara, we want to keep this tradition - just like in Japan - in Malaysia."
Hours before lunch begins, chef Hiro-san and his team are at the restaurant in the morning.
Sushi Hara's Japanese chefs offer a profound understanding of their ingredients and technique, true to people who've grown up with this culture and cuisine. Their dedication to detail results in memorable choices, elevating Sushi Hara as one of KL's premier Japanese restaurants.
For Sushi Hara's chefs, the preparation is painstaking but not a chore.
As a prerequisite for a true omakase meal, Sushi Hara's selection evolves regularly to the seasons. In mid-March, starters included tako, sliced thinly with a sweet flavour and tender chew, and tofu topped with ensui uni, a relatively firm sea urchin with briny, salty subtleties - Sushi Hara ensures that it uses the right type of sea urchin for contrasting courses.
Recent sashimi courses were a spotlight for tai, mild-flavoured with a gentle flakiness; shiro mirugai, the succulent giant clam; and the medium-fatty, melt-in-the-mouth chutoro.
Hot dishes featured the coveted kuro awabi (black abalone) served with abalone liver sauce, a premium treat with a delicious decadence, and kegani (horsehair crab), a distinctive crustacean with full-bodied meat.
Daily, 12pm-2:30pm, 6pm-10pm. Tel: 017-821-5556