Hanare revised 5
July 1, 2011
Hanare recently revamped its menu, compelling us to return to see what's fresh.
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.
Sunomono mori (seafood in chef's vinaigrette). A savory substitute for sashimi.
Baked crab meat on toast, very richly topped, Reminiscent of bruschetta, though without the Italian herbs & tomatoes, of course.
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.
Ground Floor, The Intermark,
Jalan Tun Razak, Kuala Lumpur.