In Wagyu wonderland: Hanare beefs up its kaiseki menu – and how

Seating only eight people, Hanare offers an exclusive chef’s table dining experience. Despite being located in Central, it is hidden away. Hanare means “separated” in Japanese, a reference to its exclusivity. It serves rare cuts of Wagyu beef selected by owner-chef Norimitsu Nanbara, who offers Wagyu-themed kaiseki menus with lots of seasonal dishes. Chef de cuisine Koya Takayuki serves up a 12-course menu featuring A5 grade Wagyu. Recent dishes include Wagyu beef yukke and Hokkaido sea urchin and chateaubriand, as well as seasonal offerings such as Matsuba crab and sweetcorn rice and Hojicha pudding with melon and apple. Sake and wine pairings are available.